The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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30 - ‘Biochemistry and physiology of sourdough lactic acid bacteria’. Trends in Food Science & Technology. Volume 16, Issues 1–3

Reference Number: 30

Year: 2005

Authors: M.Gobbetti, A.Corsettic, R. Di Cagnoa

Link: Link to original paper

Lactic Acid Bacteria: Heterofermentative | Homofermentative | Prevalence

Yeast: Species

Summary

Summary

Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.

 

 SIGNIFICANCE OF THIS STUDY
In this review, Marco Gobbetti focuses on the more recent knowledge of the metabolisms of carbohydrates and nitrogen compounds, anti-microbial activity and effects on the nutritional properties of sourdough baked goods which are strictly related to the biochemistry and physiology of sourdough lactic acid bacteria. The three standard protocols of sourdough fermentations are distinguished as type I, II, and III and as a general rule, LAB are the dominant organisms in sourdoughs and in many cases they co-exist with yeasts which are also present in elevated numbers. The review distinguishes the types of lactic acid bacteria, namely hetero and homofermentative bacteria and their respective roles in the nutritional, flavour and textural properties of sourdough baked goods.

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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