List of microorganisms found in sourdough information

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...

from sourdough List of microorganisms found in sourdough Salt-rising bread Sour mash Sour rye soup, Polish soup (zurek) made with rye flour soured in the...

This is a list of sourdough breads. Sourdough is prepared through the fermentation of dough using naturally occurring lactobacilli and yeast. The lactic...

This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers...

growth of other microorganisms that form much higher amounts of ethanol. A 2008 study of German commercial kefir found levels of 0.002–0.005% of ethanol...

culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure...

1849, encompassing the development of sourdough bread in San Francisco. It includes the rise of artisan bakeries in the 1980s, which strongly influenced...

food. Plants, algae, and some microorganisms use photosynthesis to make some of their own nutrients. Water is found in many foods and has been defined...

inhibits these microorganisms. Sourdough bread is made either spontaneously, by taking advantage of the bacteria naturally present in flour, or by using...

Probiotics are live microorganisms promoted with claims that they provide health benefits when consumed, generally by improving or restoring the gut microbiota...

Leeuwenhoek first observe and describe microorganisms. 1857–1876—Louis Pasteur proves the function of microorganisms in lactic and alcoholic fermentation....

implies that the action of microorganisms is desirable. The science of fermentation is also known as zymology or zymurgy. List of fermented foods Halal...

Sugihara, T. F. (1971). "Microorganisms of the San Francisco sourdough bread process: II. Isolation and characterization of undescribed bacterial species...

eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least...

species. This microorganism produces lactic acid during the process of fermentation, which gives sourdough bread its characteristic sour taste. In 1994, Limosilactobacillus...

enough of these enzymes to break down significant quantities of starch in the bread. This is the reason for long fermented doughs such as sourdough. Modern...

Drying fish is a method of food preservation that works by removing water from the fish, which inhibits the growth of microorganisms. Open-air drying using...

plant material including sourdough and cocoa fermentation. A few strains are considered probiotic or "friendly" bacteria in animals and at least one strain...

casein in fermented milk is coagulated (curdled) by lactic acid. Lactic acid is also responsible for the sour flavor of sourdough bread. In lists of nutritional...

flavour of porcini has been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough. Young...