"The Taxonomy Biodiversity, and genetics of Sourdough Lactic Acid Bacteria."

Seems to me I read a recent account of a couple of 1890 pioneer prospectors
sitting at the entrance to their mine making sourdough pancakes for
breakfast. They were discussing this very topic! Fascinating!

AB

"Roy Basan" > wrote in message
om...
> Hello Sourdough people....
> Lately I read the January -February issueof Cereal Foods World Vol 49
> (1) (2004)of the American Association of Cereal Chemist journal
> which had an article about the recent symposium in sourdough held in
> Europe.
> It was titled" Sourdough Fermentation: From Fundamentals to
> Applications by Michael Ganzle and Luc de Vuyst.
> Among the topics mentioned were the Taxonomy Biodiversity and
> Genetics of Sourdough lactic acid bacteria.
> They also classified fermented bread dough into four types:
> Type O which is made of baker's yeast and can include also strains of
> lactobacilli present in such yeast culture.
> Type 1 dough belong to the traditional sourdough ( cultured by
> continuous propagation at normal temperature)which contains primarily
> lactobacillus san Francisco.
> Type 2 dough used in industrial sourdough baking that consist of
> thermophilic, and acid tolerant lactobacilli called as L. fermentii
> and L. pontis.
> Type 3 dough which uses dried sourdough and starter cultures
> This confirms that sourdough is not all about san francisco....but a
> rather wide lot of organisms that are claimed by that paper and new
> speices are continously being discovered.
> There was also a brief discussion of the fermentation technology and
> Application ; its all about industrialized application of sourdough
> culture.The baking industry has adopted certain strains with specific
> metabolic properties( that is hightly suitable to automated production
> in industrial baking) which are available as paste and powder
> freeze-dried preparation and as liquid or pumpable cultures.This
> means that the traditional methods are ill suited for such highly
> mechanized institutional production.
> Very interesting topics indeed.
> In addtion....there was also other discussioin
> That includes preservative action of sourdough organisms, health
> aspects of sourdough, its effect on reducing the gluten sensitivity of
> celiac sufferers through a different biochemical mechanisms,the
> difference of bread aroma and flavor between lactic bacteria and
> yeasts.etc.
> Unfortunately it was not a detailed technical discussion in that
> journal but a summary; but the complete proceedings of it will be
> available soon in the scientific journal called ' Trends in Food
> Science and Technology' by the middle of 2004.
> This information is likely to warm up the hearts of the sourdough
> devotees here.
> Roy