Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria



This chapter describes the taxonomy and biodiversity of yeasts and lactic acid bacteria (LAB) isolated from sourdoughs collected around the world. The phylogenetic position of yeast and LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. An overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other raw materials, and technological process parameters. A brief history is provided of the most commonly used approaches to isolate yeast and LAB strains from sourdough samples. Finally, the main techniques for identification of sourdough yeasts and LAB are discussed, emphasizing both on conventional culture-based methods as well as on culture-independent molecular approaches.


Internal Transcribe Spacer Lactic Acid Bacterium Lactic Acid Bacterium Strain Lactic Acid Bacterium Isolate Lactic Acid Bacterium Species 
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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  1. 1.BCCM/LMG Bacteria Collection and Laboratory for Microbiology, Department of Biochemistry and Microbiology, Faculty of SciencesGhent UniversityGhentBelgium
  2. 2.Mycothèque de l’Université catholique de Louvain (MUCL), Earth and Life Institute, Applied Microbiology, MycologyUniversité catholique de LouvainLouvain-la-NeuveBelgium
  3. 3.Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bio-engineering SciencesVrije Universiteit BrusselBrusselsBelgium

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