Non-dairy lactic fermentations: The cereal world

Rudi F. Vogel, Ruth Knorr, Martin R.A. Müller, Ulrich Steudel, Michael G. Gänzle, Matthias A. Ehrmann

Research output: Contribution to journalArticlepeer-review

186 Scopus citations

Abstract

Sourdough is the foremost cereal fermentation performed in a variety of technologies with almost any cereal. The lactobacilli studied most intensely include Lactobacillus sanfransicensis, L. reuteri and L. pontis isolated from traditional and modern rye and wheat fermentations. Molecular biology tools are available for their rapid identification and monitoring throughout a process. The currently available insight on their metabolism can be used to explain their prevalence in this environment and their interactions. Key genes of the sugar degradation pathway were cloned and characterised from L. sanfranciscensis. In addition some strains were found to have special properties including the production of antagonistic compounds or the adhesion to human intestinal cells.

Original languageEnglish
Pages (from-to)403-411
Number of pages9
JournalAntonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
Volume76
Issue number1-4
DOIs
StatePublished - 1999

Keywords

  • Cereal fermentation
  • Genetics
  • Lactobacillus sanfranciscensis
  • Metabolism
  • Sourdough

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