Molecular taxonomy and genetics of sourdough lactic acid bacteria

Matthias A. Ehrmann, Rudi F. Vogel

Research output: Contribution to journalArticlepeer-review

66 Scopus citations


The exploitation of lactic acid bacteria with their long history in sourdough fermentations forms an emerging field for baking applications and design of added-value food. The deliberate use of functional traits within these bacteria is supported by knowledge on their phylogenetic and environmental status, the characterization of their genome structure and flexibility, gene regulation and metabolic potential. Molecular taxonomy and genetics are major contributors to this development.

Original languageEnglish
Pages (from-to)31-42
Number of pages12
JournalTrends in Food Science and Technology
Issue number1-3
StatePublished - Jan 2005


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