(en) Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 43-56 (ISSN0924-2244, DOI10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
(en) Hikaru Suenaga, « Targeted metagenomics: a high-resolution metagenomics approach for specific gene clusters in complex microbial communities », Environmental microbiology, vol. 14, no 1, , p. 13-22 (ISSN1462-2920, DOI10.1111/j.1462-2920.2011.02438.x)
(en) Annabelle Vera, « Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota », Antonie van Leeuwenhoek, vol. 101, no 2, , p. 369-377 (ISSN1572-9699, DOI10.1007/s10482-011-9642-6)
(en) Claudia Picozzi, « Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses », Microbiology (Reading, England), vol. 156, no Pt 7, , p. 2035-2045 (ISSN1465-2080, DOI10.1099/mic.0.037341-0).
(en) A. Hansen, P. Schieberle, « Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 85-94 (ISSN0924-2244, DOI10.1016/j.tifs.2004.03.007, lire en ligne)
(en) Damiani P., M. Gobbetti, L. Cossignani, A. Corsetti, M.S. Simonetti, J. Rossi, « The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced », LWT - Food Science and Technology, vol. 29, nos 1-2, , p. 63-70 (ISSN0023-6438, DOI10.1006/fstl.1996.0009, lire en ligne)
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(en) A Corsetti, « Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy », International journal of food microbiology, vol. 64, nos 1-2, , p. 95-104 (ISSN0168-1605)
(en) Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 43-56 (ISSN0924-2244, DOI10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
(en) Hikaru Suenaga, « Targeted metagenomics: a high-resolution metagenomics approach for specific gene clusters in complex microbial communities », Environmental microbiology, vol. 14, no 1, , p. 13-22 (ISSN1462-2920, DOI10.1111/j.1462-2920.2011.02438.x)
(en) Annabelle Vera, « Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota », Antonie van Leeuwenhoek, vol. 101, no 2, , p. 369-377 (ISSN1572-9699, DOI10.1007/s10482-011-9642-6)
(en) Claudia Picozzi, « Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses », Microbiology (Reading, England), vol. 156, no Pt 7, , p. 2035-2045 (ISSN1465-2080, DOI10.1099/mic.0.037341-0).
(en) A. Hansen, P. Schieberle, « Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 85-94 (ISSN0924-2244, DOI10.1016/j.tifs.2004.03.007, lire en ligne)
(en) Damiani P., M. Gobbetti, L. Cossignani, A. Corsetti, M.S. Simonetti, J. Rossi, « The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced », LWT - Food Science and Technology, vol. 29, nos 1-2, , p. 63-70 (ISSN0023-6438, DOI10.1006/fstl.1996.0009, lire en ligne)
(en) Michael Czerny, Peter Schieberle, « Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation », Journal of agricultural and food chemistry, vol. 50, no 23, , p. 6835-6840 (ISSN0021-8561)
(en) Luc De Vuyst, « The sourdough microflora: biodiversity and metabolic interactions », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 43-56 (ISSN0924-2244, DOI10.1016/j.tifs.2004.02.012, lire en ligne, consulté le )
(en) A. Hansen, P. Schieberle, « Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects », Trends in Food Science & Technology, vol. 16, nos 1–3, , p. 85-94 (ISSN0924-2244, DOI10.1016/j.tifs.2004.03.007, lire en ligne)
(en) Damiani P., M. Gobbetti, L. Cossignani, A. Corsetti, M.S. Simonetti, J. Rossi, « The Sourdough Microflora. Characterization of Hetero- and Homofermentative Lactic Acid Bacteria, Yeasts and Their Interactions on the Basis of the Volatile Compounds Produced », LWT - Food Science and Technology, vol. 29, nos 1-2, , p. 63-70 (ISSN0023-6438, DOI10.1006/fstl.1996.0009, lire en ligne)
