Sourdoughs fermentation

Ganzle, M.G., Ehmann, M., Hammes, W.P. 1998. Modeling of growth of Lactobacillus san-franciscensis and Candida milleri in response to process parameters of the sourdough fermentation. Appl Environ Microbiol 64 2616-2623. 

Gobbetti, M., Simonetti, M.S., Rossi, J., Cossignani, A., Corsetti, A., Damiani, P. 1994. Free D- and L-amino acid evolution during sourdough fermentation and baking. J Food Sci 59 881-884. 

Loponen, J., Mikola, M., Katina, K., Sontag-Strohm, T., Salovaara, H. 2004. Degradation of HMW glutenins during wheat sourdough fermentations. Cereal Chem 81 87-93. 

Thiele, C., Grassl, S., Ganzle, M. 2004. Gluten hydrolysis and depolymerization during sourdough fermentation. J Agric Food Chem 52 1307-1314. 

Meignen, B., Onno, B., Gelinas, R, Infontes, M., Guilois, S., and Cahagnier, B. 2001. Optimization of sourdough fermentation with Lactobacillus brevis and baker s yeast. Food Microbiology 18 239-245. 

This is due to the nature of the sourdough system where the effects of acidification and the endogenous microbial and cereal proteases all contribute to a complex set of dynamics. It is further complicated by the fact that there may be divergence between studies in terms of the particular lactoba-cilli used given that proteolytic activity is strain dependent. The enhanced proteolysis seen during sourdough fermentation has been attributed to both the proteolytic activity of lactic acid bacteria and that of cereal proteases. 

Czerny, M. and Schieberle, P. 2002. Important aroma compounds in freshly ground wholemeal and white wheat flour—identification and quantitative changes during sourdough fermentation. J. Agric. Food Chem. 50, 6835-6840. 

Liljeberg, H.G.M., Ldnner, C.H., and Bjdrck, I.M.E. 1995. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans. J. Nutr. 125, 1503-1511. 

Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J., and Hammes, W.P. 2003. Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 69, 475-482. 

Meuser, F., Faber, C., and Mar, A. 1987. Continuous sourdough fermentation with a two-stage pilot fermenter. In Cereals in a European Context (I.D. Norton, ed.), pp. 150-165. VCH, New York. 

Rocken, W. 1996. Applied aspects of sourdough fermentation. Adv. Food Sci. 18, 212-216. 

Tieking, M., Korakli, M., Ehrmann, M.A., Ganzle, M.G., and Vogel, R.F. 2003. In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Appl. Environ. Microbiol. 69, 945-952. 

RizzeUo, C. G., NioneUi, L., Coda, R., De Angelis, M., Gobbetti, M. (2010). Effect of sourdough fermentation on stabilization, and chemical and nutritional characteristics of wheat germ. Food Chemistry, 119, 1079-1089. 

Meroth, C. B., Hammes, W. P, Hertel, C. (2003). Identification and population dynamics of yeasts in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Applied and Environmental Microbiology, 69, 7453-7461. 

Vogelmann, S. A., Hertel, C. (2011). Impact of ecological factors on the stahflity of microbial associations in sourdough fermentation. Food Microbiology, 28, 583-589. 

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