2016/05/03 by Ramsayer, Johan, Sicard, Delphine
#0 #Adaptation #Bakery #Boulangerie #Conservation #Diversity #Diversité #Levain #Sourdough #Stability #Stabilité
paper · doi:10.15454/1.462200815153098e12
Several studies have shown that it could be easier to obtain bread with higher nutritional value and conservation ability using sourdoughs rather than yeasts. Natural sourdoughs are made of flour, water, lactic acid bacteria (LAB) and yeasts. Sourdough microbial communities are generally composed of one dominant LAB species, one dominant yeast species and less than 10 rare species. Basic knowledge obtained from ecology studies suggests that sourdough biodiversity could enhance its stability to flour changes, bakery processes variation or microbial invasion. It also shows that species diversity may improve ecosystem functioning. Developing program for conservation of sourdough biodiversity may thus be of high interest.