List of microorganisms found in sourdough

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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[edit]

* Candida humilis[1] (formerly C. milleri)
* Candida krusei[1]
* Kazachstania exigua[2]
* Pichia saitoi[1]
* Saccharomyces cerevisiae[1]
* Torulopsis holmii[1]

## Lactic acid bacteria[edit]

* Lactobacillus acetotolerans
* Lactobacillus acidophilus[1][3]
* Lactobacillus alimentarius[3]
* Lactobacillus brevis[3]
* Lactobacillus buchneri[1][3]
* Lactobacillus casei[1][3]
* Lactobacillus crustorum[4]
* Lactobacillus delbrueckii[1][3]
* Lactobacillus farciminis[3]
* Lactobacillus fermenti[5]
* Lactobacillus fermentum[1][3]
* Lactobacillus fructivorans[1][3]
* Lactobacillus frumenti[3]
* Lactobacillus hilgardii[6]
* Lactobacillus leichmannii
* Lactobacillus mindensis[3]
* Lactobacillus panis[3]
* Lactobacillus paralimentarius[3]
* Lactobacillus pastorianus[5]
* Lactobacillus plantarum[1][3]
* Lactobacillus pontis[3]
* Lactobacillus reuteri[7]
* Lactobacillus sanfranciscensis[1][3] (formerly L. brevis var. lindneri)
* Lactobacillus viridescens[6]
* Pediococcus acidilactici[5]

## See also[edit]

* List of sourdough breads

## References[edit]

1. ^ a b c d e f g h i j k l m Tscheuschner, H.D. (2004). Grundzüge der Lebensmitteltechnik. Behr. p. 374\. ISBN 9783899470857. Retrieved 2015-06-25.
2. ^ Weibiao Zhou; Nantawan Therdthai (2012). Y.H. Hui; E. Özgül Evranuz (eds.). "Fermented Bread". Handbook of Plant-Based Fermented Food and Beverage Technology (2 ed.). CRC Press: 479. ISBN 978-1439849040.
3. ^ a b c d e f g h i j k l m n o p Ehrmann, M. A.; Müller, M. R.; Vogel, R. F. (2003). "Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov". International Journal of Systematic and Evolutionary Microbiology. 53 (Pt 1): 7–13. doi:10.1099/ijs.0.02202-0. PMID 12656145.
4. ^ Scheirlinck, I; Van Der Meulen, R; Van Schoor, A; Huys, G; Vandamme, P; De Vuyst, L; Vancanneyt, M (2007). "Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs". International Journal of Systematic and Evolutionary Microbiology. 57 (Pt 7): 1461–7. doi:10.1099/ijs.0.64836-0. PMID 17625176.
5. ^ a b c "What is the Microbiology of San Francisco Sourdough?". nyx.net. Retrieved 2015-06-25.
6. ^ a b http://comenius.susqu.edu/biol/312
7. ^ Su, M. S.; Oh, P. L.; Walter, J; Gänzle, M. G. (2012). "Intestinal origin of sourdough Lactobacillus reuteri isolates as revealed by phylogenetic, genetic, and physiological analysis". Applied and Environmental Microbiology. 78 (18): 6777–80. Bibcode:2012ApEnM..78.6777S. doi:10.1128/AEM.01678-12. PMC 3426701. PMID 22798372.