List of microorganisms found in sourdough explained

Sourdough 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

• Candida humilis (formerly C. milleri)
• Candida krusei
• Kazachstania exigua^[1]
• Pichia saitoi
• Saccharomyces cerevisiae
• Torulopsis holmii

Lactic acid bacteria

• Lactobacillus acetotolerans
• Lactobacillus acidophilus
• Lactobacillus alimentarius
• Lactobacillus brevis
• Lactobacillus buchneri
• Lactobacillus casei
• Lactobacillus crustorum^[2]
• Lactobacillus delbrueckii
• Lactobacillus farciminis
• Lactobacillus fermenti
• Lactobacillus fermentum
• Lactobacillus fructivorans
• Lactobacillus frumenti
• Lactobacillus hilgardii
• Lactobacillus leichmannii
• Lactobacillus mindensis
• Lactobacillus panis
• Lactobacillus paralimentarius
• Lactobacillus pastorianus
• Lactobacillus plantarum
• Lactobacillus pontis
• Lactobacillus reuteri^[3]
• Lactobacillus sanfranciscensis (formerly L. brevis var. lindneri)
• Lactobacillus viridescens
• Pediococcus acidilactici

See also

• List of sourdough breads

References

1. 479. Fermented Bread. Weibiao Zhou. Nantawan Therdthai . Handbook of Plant-Based Fermented Food and Beverage Technology. 2 . Y.H. Hui . E. Özgül Evranuz. CRC Press. 2012. 978-1439849040.
2. 17625176. 2007. Scheirlinck. I. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs. International Journal of Systematic and Evolutionary Microbiology. 57. Pt 7. 1461–7. Van Der Meulen. R. Van Schoor. A. Huys. G. Vandamme. P. De Vuyst. L. Vancanneyt. M. 10.1099/ijs.0.64836-0. free.
3. 22798372. 3426701. 2012. Su. M. S.. Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis. Applied and Environmental Microbiology. 78. 18. 6777–80. Oh. P. L.. Walter. J. Gänzle. M. G.. 10.1128/AEM.01678-12. 2012ApEnM..78.6777S.

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