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Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities.
Lactobacillus is a genus of gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus Lactobacillus comprised over 260 phylogenetically, ecologically, and metabolically diverse species; a taxonomic revision of the genus assigned lactobacilli to 25 genera.
Halomonadaceae is a family of halophilic Pseudomonadota.
Fructilactobacillus sanfranciscensis is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Francisco, where sourdough was found to contain the variety, though it is dominant in Type I sourdoughs globally. In fact, F. sanfranciscensis has been used in sourdough breads for thousands of years, and is used in 3 million tons of sourdough goods yearly. For commercial use, specific strains of F sanfranciscensis are grown on defined media, freeze-dried, and shipped to bakeries worldwide.
Limosilactobacillus reuteri is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects.
Ensifer is a genus of nitrogen-fixing bacteria (rhizobia), three of which have been sequenced.
Jeotgalicoccus is a genus of Gram-positive, facultatively anaerobic, and halotolerant to halophilic bacteria. The cells are coccoid. The genus is named after the Korean fish sauce jeotgal, whence these bacteria were first isolated.
Limosilactobacillus pontis is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other Lactobacillus species, it is capable of converting sugars, such as lactose, into lactic acid. Limosilactobacillus pontis is classified under the phylum Bacillota, class Bacilli, and is a member of the family Lactobacillaceae and is found to be responsible for the fermentation of sourdough, along with many other Lactobacillus species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste.
Ligilactobacillus acidipiscis is a species in the genus Ligilactobacillus. It is a homofermentative, rod-shaped lactic acid bacteria. Its type strain is FS60-1T.
Candida zemplinina is a yeast species that is osmotolerant, psychrotolerant and ferments sweet botrytized wines. Its type strain is 10-372T.
Pediococcus claussenii is a species of Gram-positive bacteria. Like other Pediococcus species, P. claussenii is implicated in the spoilage of fermented beverages due to its production of diacetyl. Strains of this species were originally isolated from spoiled beer.
Chryseobacterium taklimakanense is a Gram-negative and rod-shaped bacteria from the genus Chryseobacterium.
Kazachstania humilis is a species of yeast in the genus Kazachstania. It commonly occurs in sourdough and kefir cultures, along with different species of lactic acid bacteria. K. humilis is the most representative yeast species found in type I sourdough ecosystems. The effects of electric field strength, pulse width and frequency, or pulse shape is significant on the membranes of Candida humilis, but not very noticeable.
Larkinella is a Gram-negative, chemoorganotrophic and strictly aerobic bacterial genus from the family of Spirosomaceae.
Weissella fabaria is a bacterium from the genus of Weissella which has been isolated from fermented cocoa beans from New Tafo in Ghana.
Weissella oryzae is a Gram-positive bacterium from the genus of Weissella which has been isolated from fermented Japanese rice from Tochigi Prefecture in Japan.
Olsenella profusa is a bacterium from the genus of Olsenella which has been isolated from subgingival plaque in the United States.
Janibacter is a genus of Gram positive, nonmotile, non-sporeforming bacteria. The genus name is derived from the two-faced Roman god Janus, referring to the fact that the cells of the original strain could be rod-shaped or coccoid.
Falsirhodobacter is a genus of bacteria from the family of Rhodobacteraceae.
References
- 1 2 3 4 5 6 7 8 9 10 11 12 13 Tscheuschner, H.D. (2004). Grundzüge der Lebensmitteltechnik. Behr. p. 374. ISBN 9783899470857 . Retrieved 2015-06-25.
- ↑ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui; E. Özgül Evranuz (eds.). "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.). CRC Press: 479. ISBN 978-1439849040.
- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Ehrmann, M. A.; Müller, M. R.; Vogel, R. F. (2003). "Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov". International Journal of Systematic and Evolutionary Microbiology. 53 (Pt 1): 7–13. doi: 10.1099/ijs.0.02202-0 . PMID 12656145.
- ↑ Scheirlinck, I; Van Der Meulen, R; Van Schoor, A; Huys, G; Vandamme, P; De Vuyst, L; Vancanneyt, M (2007). "Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs". International Journal of Systematic and Evolutionary Microbiology. 57 (Pt 7): 1461–7. doi: 10.1099/ijs.0.64836-0 . PMID 17625176.
- 1 2 3 "What is the Microbiology of San Francisco Sourdough?". nyx.net. Retrieved 2015-06-25.
- 1 2 "Unknown".[ permanent dead link ]
- ↑ Su, M. S.; Oh, P. L.; Walter, J; Gänzle, M. G. (2012). "Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis". Applied and Environmental Microbiology. 78 (18): 6777–80. Bibcode:2012ApEnM..78.6777S. doi:10.1128/AEM.01678-12. PMC 3426701 . PMID 22798372.