Sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ...

is a mixture of flour and water inhabited by a symbiosis of Lactic acid bacteria and yeasts. It is used in baking to leaven and acidify bread.

Yeasts

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Candida humilis ''Candida humilis'' is a species of yeast in the genus '' Candida''. It commonly occurs in sourdough and kefir cultures, along with different species of lactic acid bacteria (e.g., ''Lactobacillus fermentum'', '' Lactobacillus paralimentarius'', ...

'' (formerly ''C. milleri'') *''

Candida krusei ''Candida krusei'' is a budding yeast (a species of fungus) involved in chocolate production. ''Candida krusei'' is an emerging fungal nosocomial pathogen primarily found in the immunocompromised and those with hematological malignancies. It ha ...

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Kazachstania exigua ''Kazachstania exigua'' is a yeast species that commonly occurs in olive brine and in some kefir cultures.Egon Bech Hansen"Microorganisms with technologically beneficial use." presented at the IDF World Dairy Summit 2011 It is one of the yeast s ...

'' *'' Pichia saitoi'' *'' Saccharomyces cerevisiae'' *'' Torulopsis holmii''

Lactic acid bacteria

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Lactobacillus acetotolerans ''Lactobacillus acetotolerans'' (New Latin 'vinegar-tolerating milk-bacillus') is a species of gram positive bacteria in the genus ''Lactobacillus''. Discovered in rice wine vinegar, it has a very high tolerance for acetic acid. It can tolerate a ...

'' *'' Lactobacillus acidophilus'' *'' Lactobacillus alimentarius'' *'' Lactobacillus brevis'' *''

Lactobacillus buchneri Lentilactobacillus buchneri is a gram-positive, non-spore forming, anaerobic, rod prokaryote. ''L. buchneri'' is a heterofermentative bacteria that produces lactic acid and acetic acid during fermentation. It is used as a bacterial inoculant ...

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Lactobacillus casei ''Lacticaseibacillus casei ''is an organism that belongs to the largest genus in the family ''Lactobacillaceae'', a lactic acid bacteria (LAB), that was previously classified as ''Lactobacillus casei-01''. This bacteria has been identified as facu ...

'' *'' Lactobacillus crustorum'' *'' Lactobacillus delbrueckii'' *'' Lactobacillus farciminis'' *'' Lactobacillus fermenti'' *''

Lactobacillus fermentum ''Limosilactobacillus fermentum'' is a Gram-positive species in the heterofermentative genus ''Limosilactobacillus.'' It is associated with active dental caries lesions. It is also commonly found in fermenting animal and plant material including ...

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Lactobacillus fructivorans ''Fructilactobacillus fructivorans'' is a gram-positive bacteria and a member of the genus '' Fructilactobacillus'' in the family Lactobacillaceae. It is found in wine, beer, grape must, dairy, sauerkraut, meat, and fish. They are facultative a ...

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Lactobacillus frumenti ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically ...

'' *'' Lactobacillus hilgardii'' *''

Lactobacillus leichmannii ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

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Lactobacillus mindensis ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically ...

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Lactobacillus panis ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically ...

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Lactobacillus paralimentarius ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically diver ...

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Lactobacillus pastorianus ''Lactobacillus'' is a genus of Gram-positive, aerotolerant anaerobes or microaerophilic, rod-shaped, non-spore-forming bacteria. Until 2020, the genus ''Lactobacillus'' comprised over 260 phylogenetically, ecologically, and metabolically ...

'' *'' Lactobacillus plantarum'' *''

Lactobacillus pontis ''Limosilactobacillus pontis'' is a rod-shaped, Gram-positive facultatively anaerobic bacterium. Along with other '' Lactobacillus'' species, it is capable of converting sugars, such as lactose, into lactic acid. ''Limosilactobacillus pontis ...

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Lactobacillus reuteri ''Limosilactobacillus reuteri'' is a lactic acid bacterium found in a variety of natural environments, including the gastrointestinal tract of humans and other animals. It does not appear to be pathogenic and may have health effects. Discove ...

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Lactobacillus sanfranciscensis ''Fructilactobacillus sanfranciscensis'' is a heterofermentative species of lactic acid bacteria which, through the production mainly of lactic and acetic acids, helps give sourdough bread its characteristic taste. It is named after San Franc ...

'' (formerly ''L. brevis'' var. ''lindneri'') *'' Lactobacillus viridescens'' *''

Pediococcus acidilactici ''Pediococcus acidilactici'' is a species of Gram-positive cocci that is often found in pairs or tetrads. ''P. acidilactici'' is a homofermentative bacterium that can grow in a wide range of pH, temperature, and osmotic pressure, therefore bein ...

References

http://comenius.susqu.edu/biol/312 {{cite web, url=http://www.nyx.net/~dgreenw/whatisthemicrobiologyofsan.html, title=What is the Microbiology of San Francisco Sourdough?, publisher=nyx.net, accessdate=2015-06-25 Bacteriology Baking Leavening agents Sourdough breads Microbiology Microorganism

Yeasts

Lactic acid bacteria

See also

References