Lactobacilli in sourdough fermentation: a review

Luca Settanni, Luca Settanni, Aldo Corsetti

Research output: Contribution to journalArticlepeer-review

342 Citations (Scopus)

Abstract

Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized bya complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting breadits characteristic features such as palatability and high sensory quality. Investigation of the microbial composition of sourdough is relevantin order to determine the potential activities of sourdough microorganisms. This review focuses on the role of the most importantgroup of sourdough fermenting bacteria that consists of lactobacilli; species that belong to the Lactobacillus genus are the main responsibleof flavor development, improvement of nutritional quality as well as stability over consecutive refreshments of sourdough. Lactobacillialso establish some durable microbial associations. An overview of the tools for monitoring predominant species is also reported
Original languageEnglish
Pages (from-to)539-558
Number of pages20
JournalFood Research International
Volume40
Publication statusPublished - 2007

All Science Journal Classification (ASJC) codes

  • Food Science

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