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Sourdough Fermentations

  • Rudi F. Vogel
  • Matthias A. Ehrmann
Part of the Food Microbiology and Food Safety book series (FMFS)

The fermentative biota of the majority of different sourdough types consists of lactic acid bacteria (LAB), most of which belong to the genus Lactobacillus, and yeasts. The exploitation of these organisms emerging from a long history in sourdough fermentations forms an emerging field for baking applications and design of added-value food. The deliberate use of functional traits within these bacteria is strongly supported by knowledge of their diversity, phylogenetic and environmental status, the characterization of their genome structure, gene regulation and metabolic potential. This knowledge base is required to achieve a status of qualified presumption of safety (QPS) as recently proposed by the European Authority for Food Safety (EFSA). Molecular methodology in taxonomy and genetics are the major contributors to gain these insights in biodiversity, behavior and functionality of sourdough microorganisms.

Keywords

Lactic Acid Bacterium Amplify Fragment Length Polymorphism European Food Safety Authority Lactobacillus Reuteri Lactobacillus Brevis 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Rudi F. Vogel
    • 1
  • Matthias A. Ehrmann
    • 1
  1. 1.Lehrstuhl för Technische MikrobiologieTechnische Universität MönchenFreising-WeihenstephanGermany

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