Research progress on dominant microorganisms and their interactions in sourdough

  • SU Shan ,
  • WANG Yuting ,
  • WU Jie ,
  • LIU Shuliang ,
  • LIU Aiping
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  • 1(College of Food Science, Sichuan Agricultural University, Ya’an 625000, China)
    2(Institute of Food Processing and Safety, Sichuan Agricultural University, Ya’an 625000, China)

Received date: 2022-05-14

  Revised date: 2022-06-10

  Online published: 2023-04-28

Abstract

Sourdough is a traditional flour starter formed by mixing grains with water and fermented by microorganisms, which is widely used in the preparation of various flour products. Sourdough is a complex microbial ecosystem, in which lactic acid bacteria and yeasts are dominant, and their growth and interaction affect the structure and function of microorganisms in sourdough, ultimately bring better processing, nutritional and sensory properties to the fermented flour products. The present review provides an overview of the dynamic changes of microorganisms during the fermentation of sourdough and the dominant microorganisms in mature sourdough, and discusses the influence of the interactions between the dominant microorganisms on the quality of sourdough. The study will provide insights into the positive effects of sourdough on flour products at microbial level and provide a theoretical basis for the development of sourdough.

Cite this article

SU Shan , WANG Yuting , WU Jie , LIU Shuliang , LIU Aiping . Research progress on dominant microorganisms and their interactions in sourdough[J]. Food and Fermentation Industries, 2023 , 49(7) : 316 -323 . DOI: 10.13995/j.cnki.11-1802/ts.032330

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