Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

Agriculture & Biology

• Hordeum vulgare subsp. spontaneum 100%
• sourdough 89%
• fermentation 46%
• metabolites 44%
• barley 43%
• breads 33%
• lactic acid bacteria 31%
• dough 23%
• flour 20%
• Leuconostoc citreum 17%
• Weissella confusa 17%
• Weissella cibaria 17%
• bread dough 15%
• barley flour 15%
• Lactobacillus brevis 14%
• Leuconostoc mesenteroides 14%
• baking 12%
• rheology 12%
• starter cultures 12%
• fermenters 11%
• Lactobacillus plantarum 11%
• wheat flour 11%
• microbial communities 10%
• flavor 9%
• Saccharomyces cerevisiae 9%
• ingredients 9%
• texture 8%
• species diversity 8%
• ambient temperature 8%
• yeasts 7%
• wheat 7%
• environmental factors 7%
• temperature 4%

Medicine & Life Sciences

• Hordeum 94%
• Fermentation 70%
• Flour 58%
• Bread 56%
• Lactobacillales 42%
• Weissella 38%
• Triticum 26%
• Lactobacillus brevis 18%
• Leuconostoc mesenteroides 18%
• Leuconostoc 18%
• Temperature 15%
• Lactobacillus plantarum 15%
• Rheology 13%
• Bioreactors 13%
• Microbiota 10%
• Saccharomyces cerevisiae 10%
• Yeasts 8%