Omics approaches to understand sourdough fermentation processes

Stefan Weckx1, Simon Van Kerrebroeck1, Luc De Vuyst1

  • 1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.

Summary

Omics technologies offer insights into sourdough fermentation. While metagenetics is common, advanced methods like shotgun metagenomics and metaproteomics are underutilized and often misapplied, limiting a full understanding of sourdough microbial communities.

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