Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast

By B. Meignen, B. Onno, P. Gélinas, M. Infantes, S. Guilois, B. Cahagnier. 2001

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The sourdough microflora: biodiversity and metabolic interactions (2005, background): “By providing fructose, this may be compensated by the high levels of acetate produced by fructose-positive strains such as L. brevis (Meignen et al., 2001).”
Isolating lactic starter cultures with antimicrobial activity for sourdough processes (2006, background): “Both homo- and heterofermentative lactic acid bacteria (LAB) found in sourdough improve the sensory and technological properties of bread, and have been widely used as starter cultures (Gianotti et al., 1997; Hansen, Lund, & Lewis, 1989; Meignen et al., 2001).”
Lactobacilli in sourdough fermentation (2007, unknown): “cerevisiae) (Meignen et al., 2001).”