The use of sourdough as a leavening agent in bread making is a very old method that can be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by multiple factors including factors related to cereal plants, grains, and sourdough processing techniques. Lactobacillus sanfranciscensis is the key autochthonous bacterium of the traditional sourdough microbiota and it is said to be “sourdough adapted” species. Despite the great dominance of this bacterium in sourdoughs, the origin of this species still remains unclear. Lactobacillus sanfranciscensis positively influences all aspects of sourdough and fermented foods. However, the positive influence of this species on sourdough is a strain‐dependent characteristic. The first purpose of this review was to discuss factors affecting the microbiota of sourdoughs with particular emphasis on reasons behind the remarkable prevalence of L. sanfranciscensis in this ecological niche. The second objective was to discuss the genotypic and phenotypic classification of L. sanfranciscensis strains and the influence of this species on technological and functional characteristics of sourdough including its influence on rheological properties of dough and bread characteristics, texture, aroma, and shelf‐life through the inhibition of fungal growth.

中文翻译：

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酵母菌在产酸中的流行，遗传多样性和技术功能：审查。

在面包制造中使用发酵母作为膨松剂是一种非常古老的方法，可以追溯到远古时代。酵母菌具有复杂的微生物群，受多种因素影响，这些因素包括与谷物，谷物和酵母加工技术有关的因素。Sanfranciscensis乳酸杆菌是传统酵母菌群中的关键自生细菌，据说是“适应酵母菌”的物种。尽管这种细菌在酵母菌中占主导地位，但该菌的起源仍不清楚。旧金山乳杆菌对酸奶和发酵食品的各个方面均产生积极影响。但是，该种对酸面团的积极影响是取决于菌株的特征。这篇综述的首要目的是讨论影响酵母菌微生物群的因素，特别着重于该生态位中桑弗朗西斯氏菌显着流行的背后原因。第二个目的是讨论L. sanfranciscensis菌株的基因型和表型分类，以及该物种对酸面团技术和功能特性的影响，包括其对面团流变特性和面包特性，质地，香气和货架期的影响。抑制真菌生长。