Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads
This study provides the first comprehensive analysis of contrasted sourdough bread-making practices and microbial species diversity in Lebanon and highlight how variations in backslopping practices can significantly influence microbial species diversity and composition in traditional sourdoughs.
Authors
- Jean‐Luc Legras (ORCID: https://orcid.org/0000-0002-4006-4389)
- Lucie Arnould
- Pamela Bechara (ORCID: https://orcid.org/0000-0003-0943-3040)
- Delphine Sicard (ORCID: https://orcid.org/0000-0002-6570-3212)
- Rabih El Rammouz
- Olivier Rué (ORCID: https://orcid.org/0000-0001-7517-4724)
- Marie-José Ayoub (ORCID: https://orcid.org/0000-0002-5511-7180)
- Pierre Abi Nakhoul (ORCID: https://orcid.org/0000-0002-0457-9000)
Institutions
- Lebanese University (LB)
- Université de Montpellier (FR)
- Université Paris-Saclay (FR)
- Microbiologie de l’alimentation au service de la santé (FR)
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement (FR)
- Institut Agro Montpelier (FR)
- Services déconcentrés d'appui à la recherche Occitanie-Montpellier (FR)
- Mathématiques et Informatique Appliquées du Génome à l'Environnement (FR)
Publication Details
- Journal
- Journal of Applied Microbiology
- Published
- 2025-10-27
- DOI
- https://doi.org/10.1093/jambio/lxaf266
- Citations
- 1
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.12