1.
2.
3.
4.
Van Kerrebroeck S, Maes D, De Vuyst L. 2017. Sourdoughs as a function
of their species diversity and process conditions, a meta-analysis. Trends
Food Sci Technol 68:152–159. https://doi.org/10.1016/j.tifs.2017.08.016
Corsetti A. 2013. Technology of sourdough fermentation and sourdough
applications, p 85–103. In Gobbetti M, Gänzle M (ed), Handbook on
sourdough biotechnology. Springer, New York, USA. https://doi.org/10.
1007/978-1-4614-5425-0_4
Minervini F, De Angelis M, Di Cagno R, Gobbetti M. 2014. Ecological
parameters influencing microbial diversity and stability of traditional
sourdough. Int J Food Microbiol 171:136–146. https://doi.org/10.1016/j.
ijfoodmicro.2013.11.021
Oshiro M, Zendo T, Nakayama J. 2021. Diversity and dynamics of
sourdough lactic acid bacteriota created by a slow food fermentation
system. J Biosci Bioeng 131:333–340. https://doi.org/10.1016/j.jbiosc.
2020.11.007
November/December 2023 Volume 11
Issue 6
5.
6.
7.
Landis EA, Oliverio AM, McKenney EA, Nichols LM, Kfoury N, BiangoDaniels M, Shell LK, Madden AA, Shapiro L, Sakunala S, Drake K, Robbat
A, Booker M, Dunn RR, Fierer N, Wolfe BE. 2021. The diversity and
function of sourdough starter microbiomes. Elife 10:e61644. https://doi.
org/10.7554/eLife.61644
De Vuyst L, González-Alonso V, Wardhana YR, Pradal I. 2023. Taxonomy
and species diversity of sourdough lactic acid bacteria, p 97–160. In
Gobbetti M, Gänzle M (ed), Handbook on sourdough biotechnology,
Second edition. Springer Cham, Switzerland. https://doi.org/10.1007/
978-3-031-23084-4_6
von Gastrow L, Gianotti A, Vernocchi P, Serrazanetti DI, Sicard D. 2023.
Taxonomy, biodiversity, and physiology of sourdough yeasts, p 161–212.
In Gobbetti M, Gänzle M (ed), Handbook on sourdough biotechnology,
Second edition. Springer Cham, Switzerland. https://doi.org/10.1007/
978-3-031-23084-4_7
10.1128/spectrum.01370-23 6
Downloaded from https://journals.asm.org/journal/spectrum on 15 April 2024 by 133.5.128.3.
Mugihito Oshiro, Conceptualization, Data curation, Formal analysis, Investigation,
Methodology, Project administration, Validation, Visualization, Writing – original draft
| Takeshi Zendo, Data curation, Formal analysis, Validation, Writing – review and editing
| Yukihiro Tashiro, Formal analysis, Writing – review and editing | Jiro Nakayama, Formal
analysis, Supervision, Writing – review and editing
8.
9.
10.
11.
12.
13.
14.
15.
Microbiology Spectrum
Pommier S, Strehaiano P, Délia ML. 2005. Modelling the growth
dynamics of interacting mixed cultures: a case of amensalism. Int J Food
Microbiol 100:131–139. https://doi.org/10.1016/j.ijfoodmicro.2004.10.
010
Gänzle MG, Ehmann M, Hammes WP. 1998. Modeling of growth of
Lactobacillus sanfranciscensis and Candida milleri in response to process
parameters of sourdough fermentation. Appl Environ Microbiol
64:2616–2623. https://doi.org/10.1128/AEM.64.7.2616-2623.1998
Mounier J, Monnet C, Vallaeys T, Arditi R, Sarthou A-S, Hélias A, Irlinger F.
2008. Microbial interactions within a cheese microbial community. Appl
Environ Microbiol 74:172–181. https://doi.org/10.1128/AEM.01338-07
Kuntal BK, Gadgil C, Mande SS. 2019. Web-gLV: a web based platform for
Lotka-Volterra based modeling and simulation of microbial populations.
Front Microbiol 10:288. https://doi.org/10.3389/fmicb.2019.00288
Altilia S, Foschino R, Grassi S, Antoniani D, Dal Bello F, Vigentini I. 2021.
Investigating the growth kinetics in sourdough microbial associations.
Food Microbiol 99:103837. https://doi.org/10.1016/j.fm.2021.103837
Møller C de A, Christensen BB, Rattray FP. 2021. Modelling the biphasic
growth of non-starter lactic acid bacteria on starter-lysate as a substrate.
Int J Food Microbiol 337:108937. https://doi.org/10.1016/j.ijfoodmicro.
2020.108937
Furukawa S, Watanabe T, Toyama H, Morinaga Y. 2013. Significance of
microbial symbiotic coexistence in traditional fermentation. J Biosci
Bioeng 116:533–539. https://doi.org/10.1016/j.jbiosc.2013.05.017
Vrancken G, Rimaux T, De Vuyst L, Leroy F. 2008. Kinetic analysis of
growth and sugar consumption by Lactobacillus fermentum IMDO
130101 reveals adaptation to the acidic sourdough ecosystem. Int J
Food Microbiol 128:58–66. https://doi.org/10.1016/j.ijfoodmicro.2008.
08.001
November/December 2023 Volume 11
Issue 6
16.
17.
18.
19.
20.
21.
22.
Oshiro M, Momoda R, Tanaka M, Zendo T, Nakayama J. 2019. Dense
tracking of the dynamics of the microbial community and chemicals
constituents in spontaneous wheat sourdough during two months of
backslopping. J Biosci Bioeng 128:170–176. https://doi.org/10.1016/j.
jbiosc.2019.02.006
Oshiro M, Tanaka M, Zendo T, Nakayama J. 2020. Impact of pH on
succession of sourdough lactic acid bacteria communities and their
fermentation properties. Biosci Microbiota Food Health 39:152–159.
https://doi.org/10.12938/bmfh.2019-038
Herigstad B, Hamilton M, Heersink J. 2001. How to optimize the drop
plate method for enumerating bacteria. J Microbiol Methods 44:121–
129. https://doi.org/10.1016/s0167-7012(00)00241-4
Oshiro M, Tanaka M, Momoda R, Zendo T, Nakayama J. 2021. Mechanis
tic insight into yeast bloom in a lactic acid bacteria relaying-community
in the start of sourdough microbiota evolution. Microbiol Spectr
9:e0066221. https://doi.org/10.1128/Spectrum.00662-21
Liao MJ, Miano A, Nguyen CB, Chao L, Hasty J. 2020. Survival of the
weakest in non-transitive asymmetric interactions among strains of E.
coli. Nat Commun 11:6055. https://doi.org/10.1038/s41467-020-19963-8
Kerr B, Riley MA, Feldman MW, Bohannan BJM. 2002. Local dispersal
promotes biodiversity in a real-life game of rock-paper-scissors. Nature
418:171–174. https://doi.org/10.1038/nature00823
Picot A, Shibasaki S, Meacock OJ, Mitri S. 2023. Microbial interactions in
theory and practice: when are measurements compatible with models?
Curr Opin Microbiol 75:102354. https://doi.org/10.1016/j.mib.2023.
102354
10.1128/spectrum.01370-23 7
Downloaded from https://journals.asm.org/journal/spectrum on 15 April 2024 by 133.5.128.3.
Observation
...