Concepedia

Sourdough Fermentation

Sourdough Fermentation is a natural lactic acid fermentation process in which symbiotic cultures of lactic acid bacteria and wild yeasts metabolize carbohydrates in cereal dough to produce lactic and acetic acids, carbon dioxide, and characteristic flavor compounds, thereby leavening bread and enhancing its microbial stability, nutritional value, and sensory properties.

770

Publications

45.9K

Citations

2.2K

Authors

543

Institutions

Publications per year

2017–2026

371

Parents

Publications

770

The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst, Patricia Neysens · Trends in Food Science & Technology · 2004 · 621 citations

, , +13

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Marco Gobbetti · Trends in Food Science & Technology · 1998 · 490 citations

, , +14

Lactobacilli in sourdough fermentation

Aldo Corsetti, Luca Settanni · Food Research International · 2006 · 489 citations

, , +12

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 381 citations

, , +16

Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis

Christiane B. Meroth, Jens Walter, Christian Hertel et al. · Applied and Environmental Microbiology · 2003 · 376 citations · Full text

, , +17

1–5 of 770

Authors

2.2K

  1. MG
    Marco Gobbetti

    University of Bari Aldo Moro, Italy

    81 publications · 9K citations

    55

    h-index

  2. CG
    Carlo Giuseppe Rizzello

    University of Bari Aldo Moro, Italy

    48 publications · 4.7K citations

    38

    h-index

  3. MG
    Michael G. Gänzle

    University of Alberta, Canada

    42 publications · 4.1K citations

    35

    h-index

  4. MD
    Maria De Angelis

    University of Bari Aldo Moro, Italy

    39 publications · 3.6K citations

    33

    h-index

  5. RF
    Rudi F. Vogel

    Technical University of Munich, Germany

    32 publications · 2.4K citations

    27

    h-index

1–5 of 2.2K

Institutions

543

  1. University of Bari Aldo Moro

    Bari, Italy

    45 h-index

    293 publications

    27.4K citations

  2. University of Alberta

    Edmonton, Canada

    32 h-index

    93 publications

    8.2K citations

  3. Technical University of Munich

    Munich, Germany

    30 h-index

    107 publications

    8.5K citations

  4. University College Cork

    Cork, Ireland

    29 h-index

    98 publications

    7.7K citations

  5. University of Helsinki

    Helsinki, Finland

    25 h-index

    78 publications

    5.4K citations

  6. Vrije Universiteit Brussel

    Brussels, Belgium

    24 h-index

    105 publications

    7.7K citations

  7. Jiangnan University

    Wuxi, China

    23 h-index

    139 publications

    5.3K citations

  8. State Key Laboratory of Food Science and Technology

    Wuxi, China

    21 h-index

    134 publications

    4.9K citations

1–8 of 543

Venues

  1. International Journal of Food Microbiology

    63 publications · 5.1K citations

    44

    h-index

  2. Food Microbiology

    42 publications · 3.5K citations

    36

    h-index

  3. LWT

    58 publications · 3.2K citations

    32

    h-index

  4. Applied and Environmental Microbiology

    AEM · 30 publications · 4K citations

    28

    h-index

  5. Journal of Agricultural and Food Chemistry

    29 publications · 3.1K citations

    26

    h-index

1–5