Sourdough (English Wikipedia)

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aseanfood.info (Global: low place; English: low place)

Decock, Pieter; Cappelle, Stefan (January–March 2005). "Bread technology and sourdough technology" (PDF). Trends in Food Science & Technology. 16 (1–3): 113–120. doi:10.1016/j.tifs.2004.04.012. Archived from the original (PDF) on November 12, 2020. Retrieved Dec 17, 2011.
Gocmen, Duygu; Gurbuz, Ozan; Kumral, Ayşegul Yıldırım; Dagdelen, Adnan Fatih; Sahin, Ismet (2007). "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties" (PDF). European Food Research and Technology. 225 (5–6): 821–830. doi:10.1007/s00217-006-0487-6. S2CID 83885854. Archived from the original (PDF) on December 31, 2013. Retrieved Aug 5, 2012.
Arendt EK, Ryan LA, Dal Bello F (April 2007). "Impact of sourdough on the texture of bread" (PDF). Food Microbiol. 24 (2): 165–74. doi:10.1016/j.fm.2006.07.011. PMID 17008161. Archived from the original (PDF) on April 28, 2021. Retrieved June 28, 2010.

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"Master the Art of Sourdough Scoring for Bakery-Quality Loaves". Better Homes & Gardens. Dotdash Meredith. Retrieved 2025-09-12.

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Micro-Organisms in Foods 6 Microbial Ecology of Food Commodities. New York: Kluwer Academic/Plenum Publishers. 2005. pp. 409–411. ISBN 978-0-387-28801-7. Retrieved 2013-02-04.See Table 8.9, bottom of page 410
Peterson, James A. (2002). Glorious French food: a fresh approach to the classics. London: J. Wiley. p. 170. ISBN 978-0-471-44276-9. Retrieved 2013-02-04. Because these natural yeasts are less aggressive and more genetically diverse than packaged yeasts, they give the dough a more complex flavor, partially because they allow for the competition of naturally occurring benevolent bacteria.
Nicolette, M. Dumke (2006). Easy Breadmaking for Special Diets: Use Your Bread Machine, Food Processor, Mixer, or Tortilla Maker to Make the Bread YOU Need Quickly and Easily. Allergy Adapt, Inc. p. 95. ISBN 978-1-887624-11-4. Retrieved 2013-02-04. In addition to the wild yeast being slower producers of the gas that makes bread rise, the lactobacilli take about twelve hours to develop the full flavor you want in your bread.
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Huis in ʻt Veld, J. H. J.; Konings, Wilhelmus Nicolaas & Kuipers, Otto (1999). Lactic acid bacteria: genetics, metabolism, and applications: proceedings of the Sixth Symposium on lactic acid bacteria: genetics, metabolism and applications, 19–23 September 1999, Veldhoven, The Netherlands. Bruxelles: Kluwer. p. 319. ISBN 978-0-7923-5953-1. Retrieved 2011-01-17. Table 1. Specific enumeration of lactic acid bacteria in cabernet sauvignon fermenting must (CFU/ml) (Lonvaud-Funel et al. 1991)
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Gotthard Kunze; Satyanarayana, T. (2009). Yeast Biotechnology: Diversity and Applications. Berlin: Springer. p. 180. Bibcode:2009ybda.book.....S. ISBN 978-1-4020-8291-7. Retrieved 2012-01-25.
Lorenz, Klaus J.; Kulp, Karel (2003). Handbook of dough fermentations. New York: Marcel Dekker, Inc. pp. 23–50. ISBN 978-0-8247-4264-5. Retrieved Dec 15, 2011.
C.J. Pollock; N.J. Chatterton (1980). "Fructans". In P.K. Stumpf; E.E. Conn, J. Preiss (eds.). The Biochemistry of plants: a comprehensive treatise: Carbohydrates. Vol. 14. San Diego, California: Academic Press Inc. pp. 109–140. ISBN 978-0-12-675414-8. Retrieved Feb 28, 2013.
Nanna A. Cross; Corke, Harold; Ingrid De Leyn; Nip, Wai-Kit (2006). Bakery products: science and technology. Oxford: Blackwell. p. 370. ISBN 978-0-8138-0187-2.
Ercolini, Danilo; Cocolin, Luca (2008). Molecular techniques in the microbial ecology of fermented foods. Berlin: Springer. p. 119. ISBN 978-0-387-74519-0. Retrieved June 28, 2010.
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Smith, Jim Q. (2004). Technology of reduced additive foods (Second ed.). Oxford: Blackwell Science. p. 204. ISBN 978-0-632-05532-6. Retrieved 2013-02-28. When baker's yeast became available, the immediate need for the dough resting time of several hours disappeared. The industrialisation of bread-making was introduced and consequently the production time was dramatically reduced. Dough conditioners and enzymes became necessary to secure the required dough characteristics.
Robertson, Laurel; Flinders, Carol; Godfrey, Bronwen (2011). The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking. Random House. pp. 111–131. ISBN 978-0-307-76116-3.
Steinkraus, Keith (1995). Handbook of Indigenous Fermented Foods, Second Edition. CRC Press. p. 149. ISBN 978-0-8247-9352-4.

denmark.dk (Global: low place; English: low place)

"Recipes: Baking that dark, sour bread (Rugbrød) -The official website of Denmark". Denmark.dk. Archived from the original on 2016-09-17. Retrieved 2016-09-15.

discovermagazine.com (Global: 3,042^nd place; English: 2,171^st place)

Gadsby, Patricia; Weeks, Eric. "The Biology of... Sourdough". Discover. Discover Magazine. Retrieved June 13, 2019.

doi.org (Global: 2^nd place; English: 2^nd place)

Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–13 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M. A. P.; Harris, Hugh M. B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.
Harris, Lynn (2003-08-01). "Sourdough Culture". Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN 1529-3262.
Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007). "Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs". Appl. Environ. Microbiol. 73 (15): 4741–50. Bibcode:2007ApEnM..73.4741V. doi:10.1128/AEM.00315-07. PMC 1951026. PMID 17557853.
Decock, Pieter; Cappelle, Stefan (January–March 2005). "Bread technology and sourdough technology" (PDF). Trends in Food Science & Technology. 16 (1–3): 113–120. doi:10.1016/j.tifs.2004.04.012. Archived from the original (PDF) on November 12, 2020. Retrieved Dec 17, 2011.
Stolz, Peter; Böcker, Georg; Vogel, Rudi F.; Hammes, Walter P. (1993). "Utilisation of maltose and glucose by lactobacilli isolated from sourdough". FEMS Microbiology Letters. 109 (2–3): 237–242. doi:10.1016/0378-1097(93)90026-x. ISSN 0378-1097.
Sugihara TF, Kline L, Miller MW (March 1971). "Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action". Appl Microbiol. 21 (3): 456–8. doi:10.1128/AEM.21.3.456-458.1971. PMC 377202. PMID 5553284.
Kline L, Sugihara TF (March 1971). "Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity". Appl Microbiol. 21 (3): 459–65. doi:10.1128/AEM.21.3.459-465.1971. PMC 377203. PMID 5553285.
Daeschel, M.A.; Andersson, R.E.; Fleming, H.P. (1987). "Microbial ecology of fermenting plant materials". FEMS Microbiology Letters. 46 (3): 357–367. doi:10.1111/j.1574-6968.1987.tb02472.x. The bacterium Lactobacillus sanfrancisco ferments maltose, but not glucose. Some glucose is provided by the action of the maltose phosphorylase pathway which is then fermented by the acid-tolerant yeast, Saccharomyces exiguus, which cannot use maltose. The yeast in turn provides growth stimulants for the bacterium.
Häggman, M.; Salovaara, H. (2008). "Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains". LWT - Food Science and Technology. 41: 148–154. doi:10.1016/j.lwt.2007.02.001.
Valcheva R, Korakli M, Onno B, et al. (March 2005). "Lactobacillus hammesii sp. nov., isolated from French sourdough". Int. J. Syst. Evol. Microbiol. 55 (Pt 2): 763–7. doi:10.1099/ijs.0.63311-0. PMID 15774659. ... maintained by back slopping or rafraîchi ... in terms of ratio (sourdough/dough),...
Gänzle MG, Ehmann M, Hammes WP (July 1998). "Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation". Appl. Environ. Microbiol. 64 (7): 2616–23. Bibcode:1998ApEnM..64.2616G. doi:10.1128/AEM.64.7.2616-2623.1998. PMC 106434. PMID 9647838.
Gocmen, Duygu; Gurbuz, Ozan; Kumral, Ayşegul Yıldırım; Dagdelen, Adnan Fatih; Sahin, Ismet (2007). "The effects of wheat sourdough on glutenin patterns, dough rheology and bread properties" (PDF). European Food Research and Technology. 225 (5–6): 821–830. doi:10.1007/s00217-006-0487-6. S2CID 83885854. Archived from the original (PDF) on December 31, 2013. Retrieved Aug 5, 2012.
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Mundt JO, Hammer JL (September 1968). "Lactobacilli on plants". Appl Microbiol. 16 (9): 1326–30. doi:10.1128/AEM.16.9.1326-1330.1968. PMC 547649. PMID 5676407.
De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002). "The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation". Appl. Environ. Microbiol. 68 (12): 6059–69. Bibcode:2002ApEnM..68.6059D. doi:10.1128/aem.68.12.6059-6069.2002. PMC 134406. PMID 12450829.
Gobbetti, M.; De Angelis, M.; Corsetti, A.; Di Cagno, R. (2005). "Biochemistry and physiology of sourdough lactic acid bacteria" (PDF). Trends in Food Science & Technology. 16 (1–3): 57–69. doi:10.1016/j.tifs.2004.02.013.
Thiele, C.; Gänzle, M. G.; Vogel, R. F. (January–February 2002). "Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor" (PDF). Cereal Chemistry. 79 (1): 45–51. doi:10.1094/CCHEM.2002.79.1.45. Archived from the original (PDF) on 2012-03-24. Retrieved 2012-02-02.
Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN 2214-7993.
Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007). "Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough". Food Microbiology. 24 (2): 128–138. doi:10.1016/j.fm.2006.07.006. ISSN 0740-0020. PMID 17008155.
Reese, Aspen T; Maden, Anne A; Joossens, Marie; Lacaze, Guylaine; Dunee, Robert (February 26, 2020). "Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread". mSphere. 5 (1) e00950-19. doi:10.1128/mSphere.00950-19. PMC 6968659. PMID 31941818.
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Arendt EK, Ryan LA, Dal Bello F (April 2007). "Impact of sourdough on the texture of bread" (PDF). Food Microbiol. 24 (2): 165–74. doi:10.1016/j.fm.2006.07.011. PMID 17008161. Archived from the original (PDF) on April 28, 2021. Retrieved June 28, 2010.
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Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Calasso, Maria; Archetti, Gabriele; Rizzello, Carlo Giuseppe (2019). "Novel insights on the functional/nutritional features of the sourdough fermentation". International Journal of Food Microbiology. 302: 103–113. doi:10.1016/j.ijfoodmicro.2018.05.018. ISSN 1879-3460. PMID 29801967. S2CID 44105613.
Loponen, Jussi; Gänzle, Michael G. (2018). "Use of Sourdough in Low FODMAP Baking". Foods. 7 (7): 96. doi:10.3390/foods7070096. ISSN 2304-8158. PMC 6068548. PMID 29932101.
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dzumenvis.nic.in (Global: low place; English: low place)

Gobbetti, M.; De Angelis, M.; Corsetti, A.; Di Cagno, R. (2005). "Biochemistry and physiology of sourdough lactic acid bacteria" (PDF). Trends in Food Science & Technology. 16 (1–3): 57–69. doi:10.1016/j.tifs.2004.02.013.

edibleinlandnw.com (Global: low place; English: low place)

Nordhagen, Ari (2020-10-09). "Sourdough Goes Viral: Lucky Lady Bread shares her starter during COVID-19 crisis". Edible Inland Northwest. Archived from the original on 2021-10-28. Retrieved 2021-11-03.

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"Section - 22. What is the Microbiology of San Francisco Sourdough?". Retrieved 2013-02-23. ...yeasts do not produce appreciable amounts of either lactic or acetic acids, their main metabolites are ethanol and CO2.

handle.net (Global: 102^nd place; English: 76^th place)

hdl.handle.net

Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M. A. P.; Harris, Hugh M. B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.

harvard.edu (Global: 18^th place; English: 17^th place)

ui.adsabs.harvard.edu

Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007). "Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs". Appl. Environ. Microbiol. 73 (15): 4741–50. Bibcode:2007ApEnM..73.4741V. doi:10.1128/AEM.00315-07. PMC 1951026. PMID 17557853.
Gänzle MG, Ehmann M, Hammes WP (July 1998). "Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation". Appl. Environ. Microbiol. 64 (7): 2616–23. Bibcode:1998ApEnM..64.2616G. doi:10.1128/AEM.64.7.2616-2623.1998. PMC 106434. PMID 9647838.
De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002). "The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation". Appl. Environ. Microbiol. 68 (12): 6059–69. Bibcode:2002ApEnM..68.6059D. doi:10.1128/aem.68.12.6059-6069.2002. PMC 134406. PMID 12450829.
Gotthard Kunze; Satyanarayana, T. (2009). Yeast Biotechnology: Diversity and Applications. Berlin: Springer. p. 180. Bibcode:2009ybda.book.....S. ISBN 978-1-4020-8291-7. Retrieved 2012-01-25.

horizonpress.com (Global: low place; English: low place)

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Scott, Chey (2020-03-14). "Homemade sourdough bread is seeing a quarantine-spurred resurgence; two local experts share their best bread-baking advice". Inlander. Retrieved 2021-10-28.

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nap.edu (Global: 2,128^th place; English: 1,553^rd place)

Panel on the Applications of Biotechnology to Traditional Fermented Foods, National Research Council (1992). Applications of Biotechnology in Traditional Fermented Foods. The National Academies Press. ISBN 9780309046855. Retrieved June 28, 2012. This can be achieved by the sourdough process, in which some portion of one batch of fermented dough is used to inoculate another batch. This practice is also referred to as "back-slopping" or inoculum enrichment. The resulting starters are active and should not be stored but used in a continuous manner.

nih.gov (Global: 4^th place; English: 4^th place)

pubmed.ncbi.nlm.nih.gov

Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–13 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M. A. P.; Harris, Hugh M. B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.
Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007). "Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs". Appl. Environ. Microbiol. 73 (15): 4741–50. Bibcode:2007ApEnM..73.4741V. doi:10.1128/AEM.00315-07. PMC 1951026. PMID 17557853.
Sugihara TF, Kline L, Miller MW (March 1971). "Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action". Appl Microbiol. 21 (3): 456–8. doi:10.1128/AEM.21.3.456-458.1971. PMC 377202. PMID 5553284.
Kline L, Sugihara TF (March 1971). "Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity". Appl Microbiol. 21 (3): 459–65. doi:10.1128/AEM.21.3.459-465.1971. PMC 377203. PMID 5553285.
Valcheva R, Korakli M, Onno B, et al. (March 2005). "Lactobacillus hammesii sp. nov., isolated from French sourdough". Int. J. Syst. Evol. Microbiol. 55 (Pt 2): 763–7. doi:10.1099/ijs.0.63311-0. PMID 15774659. ... maintained by back slopping or rafraîchi ... in terms of ratio (sourdough/dough),...
Gänzle MG, Ehmann M, Hammes WP (July 1998). "Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation". Appl. Environ. Microbiol. 64 (7): 2616–23. Bibcode:1998ApEnM..64.2616G. doi:10.1128/AEM.64.7.2616-2623.1998. PMC 106434. PMID 9647838.
Siragusa, S; Di Cagno, R; Ercolini, D; Minervini, F; Gobbetti, M; De Angelis, M (February 2009). "Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis) starters". Appl. Environ. Microbiol. 75 (4): 1099–109. doi:10.1128/AEM.01524-08. PMC 2643576. PMID 19088320.
Felis GE, Dellaglio F (September 2007). "Taxonomy of Lactobacilli and Bifidobacteria" (PDF). Curr Issues Intest Microbiol. 8 (2): 44–61. PMID 17542335.
Mundt JO, Hammer JL (September 1968). "Lactobacilli on plants". Appl Microbiol. 16 (9): 1326–30. doi:10.1128/AEM.16.9.1326-1330.1968. PMC 547649. PMID 5676407.
De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002). "The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation". Appl. Environ. Microbiol. 68 (12): 6059–69. Bibcode:2002ApEnM..68.6059D. doi:10.1128/aem.68.12.6059-6069.2002. PMC 134406. PMID 12450829.
Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007). "Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough". Food Microbiology. 24 (2): 128–138. doi:10.1016/j.fm.2006.07.006. ISSN 0740-0020. PMID 17008155.
Reese, Aspen T; Maden, Anne A; Joossens, Marie; Lacaze, Guylaine; Dunee, Robert (February 26, 2020). "Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread". mSphere. 5 (1) e00950-19. doi:10.1128/mSphere.00950-19. PMC 6968659. PMID 31941818.
Papadimitriou, Konstantinos; Alegría, Ángel; Bron, Peter; de Angelis, Maria; Gobbetti, Marco; Kleerebezem, Michiel; Lemos, José; Linares, Daniel; Ross, Paul; Stanton, Catherine; Turroni, Francesca; van Sinderen, Douwe; Varmanen, Pekka; Ventura, Marco; Zúñiga, Manuel; Tsakalidou, Effie; Kok, Jan (July 2016). "Stress physiology of lactic acid bacteria". Microbiology and Molecular Biology Reviews. 80 (3): 837–890. doi:10.1128/mmbr.00076-15. PMC 4981675. PMID 27466284.
De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric (2016). "Yeast diversity of sourdoughs and associated metabolic properties and functionalities". International Journal of Food Microbiology. 239: 26–34. doi:10.1016/j.ijfoodmicro.2016.07.018. ISSN 1879-3460. PMID 27470533.
Arendt EK, Ryan LA, Dal Bello F (April 2007). "Impact of sourdough on the texture of bread" (PDF). Food Microbiol. 24 (2): 165–74. doi:10.1016/j.fm.2006.07.011. PMID 17008161. Archived from the original (PDF) on April 28, 2021. Retrieved June 28, 2010.
Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994). "Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco". J Bacteriol. 176 (10): 3007–12. doi:10.1128/jb.176.10.3007-3012.1994. PMC 205458. PMID 8188601.
Ripari, Valery; Gänzle, Michael G.; Berardi, Enrico (2016). "Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials". International Journal of Food Microbiology. 232: 35–42. doi:10.1016/j.ijfoodmicro.2016.05.025. ISSN 1879-3460. PMID 27240218. S2CID 21591819.
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d'Alessandro, A.; De Pergola, G. (2014). "Mediterranean diet pyramid: A proposal for Italian people". Nutrients. 6 (10): 4302–4316. doi:10.3390/nu6104302. PMC 4210917. PMID 25325250.
Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Calasso, Maria; Archetti, Gabriele; Rizzello, Carlo Giuseppe (2019). "Novel insights on the functional/nutritional features of the sourdough fermentation". International Journal of Food Microbiology. 302: 103–113. doi:10.1016/j.ijfoodmicro.2018.05.018. ISSN 1879-3460. PMID 29801967. S2CID 44105613.
Loponen, Jussi; Gänzle, Michael G. (2018). "Use of Sourdough in Low FODMAP Baking". Foods. 7 (7): 96. doi:10.3390/foods7070096. ISSN 2304-8158. PMC 6068548. PMID 29932101.
Huang, Xin; Schuppan, Detlef; Rojas Tovar, Luis E.; Zevallos, Victor F.; Loponen, Jussi; Gänzle, Michael (2020). "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity". Foods. 9 (7): 943. doi:10.3390/foods9070943. ISSN 2304-8158. PMC 7404469. PMID 32708800.
Arendt, E. K.; Moroni, A.; Zannini, E. (2011). "Medical nutrition therapy: Use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread". Microbial Cell Factories. 10 (Suppl 1): S15. doi:10.1186/1475-2859-10-S1-S15. PMC 3231922. PMID 21995616.
Axel, C.; Zannini, E.; Arendt, E. K. (2017). "Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension". Critical Reviews in Food Science and Nutrition. 57 (16): 3528–3542. doi:10.1080/10408398.2016.1147417. PMID 26980564. S2CID 43288325.
D'Amico, Vera; Gänzle, Michael; Call, Lisa; Zwirzitz, Benjamin; Grausgruber, Heinrich; D'Amico, Stefano; Brouns, Fred (2023-07-20). "Does sourdough bread provide clinically relevant health benefits?". Frontiers in Nutrition. 10 1230043. doi:10.3389/fnut.2023.1230043. ISSN 2296-861X. PMC 10399781. PMID 37545587.

ncbi.nlm.nih.gov

Van der Meulen R, Scheirlinck I, Van Schoor A, et al. (August 2007). "Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs". Appl. Environ. Microbiol. 73 (15): 4741–50. Bibcode:2007ApEnM..73.4741V. doi:10.1128/AEM.00315-07. PMC 1951026. PMID 17557853.
Sugihara TF, Kline L, Miller MW (March 1971). "Microorganisms of the San Francisco sour dough bread process. I. Yeasts responsible for the leavening action". Appl Microbiol. 21 (3): 456–8. doi:10.1128/AEM.21.3.456-458.1971. PMC 377202. PMID 5553284.
Kline L, Sugihara TF (March 1971). "Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity". Appl Microbiol. 21 (3): 459–65. doi:10.1128/AEM.21.3.459-465.1971. PMC 377203. PMID 5553285.
Gänzle MG, Ehmann M, Hammes WP (July 1998). "Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation". Appl. Environ. Microbiol. 64 (7): 2616–23. Bibcode:1998ApEnM..64.2616G. doi:10.1128/AEM.64.7.2616-2623.1998. PMC 106434. PMID 9647838.
Siragusa, S; Di Cagno, R; Ercolini, D; Minervini, F; Gobbetti, M; De Angelis, M (February 2009). "Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Fructilactobacillus sanfranciscensis (formerly Lactobacillus sanfranciscensis) starters". Appl. Environ. Microbiol. 75 (4): 1099–109. doi:10.1128/AEM.01524-08. PMC 2643576. PMID 19088320.
Mundt JO, Hammer JL (September 1968). "Lactobacilli on plants". Appl Microbiol. 16 (9): 1326–30. doi:10.1128/AEM.16.9.1326-1330.1968. PMC 547649. PMID 5676407.
De Vuyst L, Schrijvers V, Paramithiotis S, et al. (December 2002). "The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation". Appl. Environ. Microbiol. 68 (12): 6059–69. Bibcode:2002ApEnM..68.6059D. doi:10.1128/aem.68.12.6059-6069.2002. PMC 134406. PMID 12450829.
Reese, Aspen T; Maden, Anne A; Joossens, Marie; Lacaze, Guylaine; Dunee, Robert (February 26, 2020). "Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread". mSphere. 5 (1) e00950-19. doi:10.1128/mSphere.00950-19. PMC 6968659. PMID 31941818.
Papadimitriou, Konstantinos; Alegría, Ángel; Bron, Peter; de Angelis, Maria; Gobbetti, Marco; Kleerebezem, Michiel; Lemos, José; Linares, Daniel; Ross, Paul; Stanton, Catherine; Turroni, Francesca; van Sinderen, Douwe; Varmanen, Pekka; Ventura, Marco; Zúñiga, Manuel; Tsakalidou, Effie; Kok, Jan (July 2016). "Stress physiology of lactic acid bacteria". Microbiology and Molecular Biology Reviews. 80 (3): 837–890. doi:10.1128/mmbr.00076-15. PMC 4981675. PMID 27466284.
Neubauer H, Glaasker E, Hammes WP, Poolman B, Konings WN (1994). "Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco". J Bacteriol. 176 (10): 3007–12. doi:10.1128/jb.176.10.3007-3012.1994. PMC 205458. PMID 8188601.
d'Alessandro, A.; De Pergola, G. (2014). "Mediterranean diet pyramid: A proposal for Italian people". Nutrients. 6 (10): 4302–4316. doi:10.3390/nu6104302. PMC 4210917. PMID 25325250.
Loponen, Jussi; Gänzle, Michael G. (2018). "Use of Sourdough in Low FODMAP Baking". Foods. 7 (7): 96. doi:10.3390/foods7070096. ISSN 2304-8158. PMC 6068548. PMID 29932101.
Huang, Xin; Schuppan, Detlef; Rojas Tovar, Luis E.; Zevallos, Victor F.; Loponen, Jussi; Gänzle, Michael (2020). "Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity". Foods. 9 (7): 943. doi:10.3390/foods9070943. ISSN 2304-8158. PMC 7404469. PMID 32708800.
Arendt, E. K.; Moroni, A.; Zannini, E. (2011). "Medical nutrition therapy: Use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread". Microbial Cell Factories. 10 (Suppl 1): S15. doi:10.1186/1475-2859-10-S1-S15. PMC 3231922. PMID 21995616.
D'Amico, Vera; Gänzle, Michael; Call, Lisa; Zwirzitz, Benjamin; Grausgruber, Heinrich; D'Amico, Stefano; Brouns, Fred (2023-07-20). "Does sourdough bread provide clinically relevant health benefits?". Frontiers in Nutrition. 10 1230043. doi:10.3389/fnut.2023.1230043. ISSN 2296-861X. PMC 10399781. PMID 37545587.

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Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–13 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN 2214-7993.

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Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.
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Gobbetti, Marco; De Angelis, Maria; Di Cagno, Raffaella; Calasso, Maria; Archetti, Gabriele; Rizzello, Carlo Giuseppe (2019). "Novel insights on the functional/nutritional features of the sourdough fermentation". International Journal of Food Microbiology. 302: 103–113. doi:10.1016/j.ijfoodmicro.2018.05.018. ISSN 1879-3460. PMID 29801967. S2CID 44105613.
Axel, C.; Zannini, E.; Arendt, E. K. (2017). "Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension". Critical Reviews in Food Science and Nutrition. 57 (16): 3528–3542. doi:10.1080/10408398.2016.1147417. PMID 26980564. S2CID 43288325.

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shebayemenifood.com (Global: low place; English: low place)

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Gänzle, Michael G. (2014). "Enzymatic and bacterial conversions during sourdough fermentation". Food Microbiology. V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki 10–13 October 2012. 37: 2–10. doi:10.1016/j.fm.2013.04.007. ISSN 0740-0020. PMID 24230468.
Zheng, Jinshui; Wittouck, Stijn; Salvetti, Elisa; Franz, Charles M. A. P.; Harris, Hugh M. B.; Mattarelli, Paola; O’Toole, Paul W.; Pot, Bruno; Vandamme, Peter; Walter, Jens; Watanabe, Koichi (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". International Journal of Systematic and Evolutionary Microbiology. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. ISSN 1466-5026. PMID 32293557.
Gänzle, Michael G.; Zheng, Jinshui (2019). "Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?". International Journal of Food Microbiology. 302: 15–23. doi:10.1016/j.ijfoodmicro.2018.08.019. ISSN 1879-3460. PMID 30172443. S2CID 52143236.
Harris, Lynn (2003-08-01). "Sourdough Culture". Gastronomica. 3 (3): 76–79. doi:10.1525/gfc.2003.3.3.76. ISSN 1529-3262.
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Gänzle, Michael G (2015). "Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage". Current Opinion in Food Science. Food Microbiology • Functional Foods and Nutrition. 2: 106–117. doi:10.1016/j.cofs.2015.03.001. ISSN 2214-7993.
Gänzle, Michael G.; Vermeulen, Nicoline; Vogel, Rudi F. (2007). "Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough". Food Microbiology. 24 (2): 128–138. doi:10.1016/j.fm.2006.07.006. ISSN 0740-0020. PMID 17008155.
De Vuyst, Luc; Harth, Henning; Van Kerrebroeck, Simon; Leroy, Frédéric (2016). "Yeast diversity of sourdoughs and associated metabolic properties and functionalities". International Journal of Food Microbiology. 239: 26–34. doi:10.1016/j.ijfoodmicro.2016.07.018. ISSN 1879-3460. PMID 27470533.
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