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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	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	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
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