Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution-Reference-Cited by-同舟云学术

Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution

Published:2021-10-31 Issue:2 Volume:9 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Oshiro Mugihito¹²^ORCID,Tanaka Masaru¹,Momoda Rie¹,Zendo Takeshi¹^ORCID,Nakayama Jiro¹

Affiliation:

1. Laboratory of Microbial Technology, Division of Systems Bioengineering, Department of Bioscience and Biotechnology, Faculty of Agriculture, Graduate School, Kyushu University, Fukuoka, Japan

2. Central Laboratory of Yamazaki Baking Company Limited, Chiba, Japan

Abstract

Unpredictable evolution of spontaneous sourdough microbiota sometimes prevents bakers from making special-quality products because the unstable microbiota causes the product quality to fluctuate. Elucidation of the evolutionary mechanisms of the sourdough community, comprising yeast and lactic acid bacteria (LAB), is fundamental to control fermentation performance.

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/Spectrum.00662-21

Reference44 articles.

1. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

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4. Yeast diversity of sourdoughs and associated metabolic properties and functionalities

5. Ecological parameters influencing microbial diversity and stability of traditional sourdough

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