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2026	The role of flour type and feeding schedule on the sourdough microbiome Microbiology Spectrum Sima Taheri, Enrique Schwarzkopf, Hanna L. Berman, Nathan Brandt, Jessica McNeill, Nico Sevier, Margot Ruffieux, Robert R. Dunn, Caiti Smukowski Heil
2026	Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu Food Bioscience Jiaxin Hong, Jiang Xie, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Xiaotao Sun, Baoguo Sun
2025	THE PROBIOTIC PROPERTIES OF Lactiplantibacillus plantarum ISOLATED FROM PLANT MATERIAL Biotechnologia Acta D.S. Holubchyk
2025	Amplicon sequences of sourdough starter cultures treated with varying levels of water chlorination Microbiology Resource Announcements Pearson Lau, Swapan Jain, Rei Peraza, Gabriel G. Perron
2025	Probiotic–Postbiotic Interactions and Their Dual Role in Sourdough Bread and Human Gut Health Food Reviews International Abolfazl Asqardokht-Aliabadi, Jafar Mohammadzadeh Milani
2025	A COMPARATIVE STUDY OF PROBIOTIC POTENTIAL OF TWO LACTIC ACID BACTERIA ISOLATES OBTAINED FROM CEREAL-BASED PRODUCTS ПРОДОВОЛЬЧІ РЕСУРСИ Denys Holubchyk, Olexii Dugan, Svitlana Danylenko, Olena Yalovenko, Oksana Potemska, Mykola Mykhailenko
2025	Fermentación Espontánea en masa madre una alianza ancestral entre microorganismos y panaderos. Revista de Gastronomía y Cocina Robert Leon-Suarez
2025	Cooking-class style fermentation as a context for co-created science and engagement Microbiology Spectrum Hanna L. Berman, Erin A. McKenney, Christina E. Roche, Sarah Michalski, Soo Hee Kwon, Elizabeth Weichel, Amanda Matson, Lauren M. Nichols, Samuel Alvarado, Julie E. Horvath, Robert R. Dunn
2025	Microbial interactions and ecology in fermented food ecosystems Nature Reviews Microbiology Jennifer M. Auchtung, Heather E. Hallen-Adams, Robert Hutkins
2025	Enhancing sourdough fermentation with AI and multi-omics: From natural diversity to synthetic microbial community Trends in Food Science & Technology Yujuan Yu, Jiale Wang, Faizan Ahmed Sadiq, Honghong Cheng, Aowen Liu, Yan Liu, Senmiao Tian, Jingjing Liang, Ling Zhu, Guohua Zhang
2025	Insights into the microbial species diversity and specific making techniques behind Lebanese sourdough breads Journal of Applied Microbiology Pamela Bechara, Lucie Arnould, Olivier Rué, Rabih El Rammouz, Pierre Abi-Nakhoul, Jean-Luc Legras, Delphine Sicard, Marie-José Ayoub
2025	Study of the dynamics of microbial communities of Russian rye starter cultures of spontaneous fermentation Ecological genetics Marina N. Lokachuk, Olesya A. Savkina, Vadim K. Khlestkin, Lina I. Kuznetsova, Olga I. Parakhina
2025	THE ROLE OF MICROORGANISM IMMOBILIZATION IN THE BIOTECHNOLOGY OF NITROGEN COMPOUND REMOVAL Biotechnologia Acta A.O. Hrynevych
2025	Incubation environment and flour type influence the microbial community composition of Erie, PA, sourdough bread starter cultures Journal of the Pennsylvania Academy of Science Matthew David Gacura, Harjaap Kathuria