Sourdough microbiota and metabolic reactions in the fermention

YIN Yan-li; WANG Jin-shui; YANG Sen; JIA Feng

doi:10.13386/j.issn1002-0306.2014.19.072

YIN Yan-li, WANG Jin-shui, YANG Sen, JIA Feng. Sourdough microbiota and metabolic reactions in the fermention[J]. Science and Technology of Food Industry, 2014, (19): 368-372. DOI: 10.13386/j.issn1002-0306.2014.19.072

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Sourdough microbiota and metabolic reactions in the fermention

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Sourdough plays a key role in the fermentation of leavened flour foods.Sourdough microbiota, metabolic change of lactic acid bacteria ( LAB) in the fermentation, metabolisms of carbohydrates and nitrogen compounds, change in exopolysaccharides and volatile compounds were reviewed in the present paper. It is expected to propose the comprehensive applications of sourdough in the future.

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Science and Technology of Food Industry

Sourdough microbiota and metabolic reactions in the fermention

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