Lactic acid bacteria in cereal-based products.

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Application of cereals and cereal components in functional foods: a review. (2002, background): “The population of lactobacilli in fully fermented sourdoughs is more than 10 cfu g , while the lactic acid bacteria (LAB)/yeast ratio is generally 100:1 (Salovaara, 1998).”
Lactobacilli in sourdough fermentation (2007, background): “Study of sourdough from a microbiological point of view barely started a hundred years ago (Salovaara, 1998).”
Sourdough: a tool for the improved flavour, texture and shelf-life of wheat bread (2005, unknown): “fermentum (obligate heterofermentative) (Salovaara 2004).”
The sourdough microflora: biodiversity and metabolic interactions (2005, background): “…properties (for instance improved dough machinability), nutritional properties (for instance through phytate hydrolysis), organoleptic properties (for instance bread volume, crumb texture, and a unique flavour), and keeping properties (shelf-life) (Hammes & Gänzle, 1998; Salovaara, 1988).”