The sourdough microflora: biodiversity and metabolic interactions

By L. De Vuyst, P. Neysens. 2005

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Overview of Sourdough Technology: from Production to Marketing (2018, background): “The maltose is the most present sugar in the dough, causing a highly adapted carbohydrate metabolism, by these LAB in traditional sourdough (Corsetti and Settani 2007; De Vuyst and Neysens 2005; Hammes et al. 1996).”
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation (2018, background): “…Capozzi et al., 2012; Spano & Massa, 2006), kefir (Cheirsilp Shoji, Shimizu & Shioya, 2003), different types of cheese (Corsetti, Rossi, & Gobbetti, 2001; Mounier et al., 2005; Viljoen, 2001), and sourdough (De Vuyst & Neysens, 2005; Gobbetti, Corsetti, & Rossi, 1994a; Gobbetti & Corsetti, 1997).”
Bacterial diversity and functionalities in food fermentations (2012, background): “During spontaneous fermentations, obligatory heterofermentative LAB predominate, but also obligatory homofermentative, facultative heterofermentative, and associations of hetero- and homofermentative LAB have been reported [21, 24].”