[Obo-envo] [ obo-Environmental Ontology (EnvO) term requests-1914808 ] add sourdough

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Environmental Ontology (EnvO) term requests item #1914808, was opened at 2008-03-15 14:11
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Category: None
Group: None
Status: Open
Resolution: None
Priority: 5
Private: No
Submitted By: Bart Van Brabant (bbrabant)
Assigned to: Nobody/Anonymous (nobody)
Summary: add sourdough

Initial Comment:
Popular description: http://en.wikipedia.org/wiki/Sourdough
Sourdough (or, more formally, natural leaven or levain) refers to the process of leavening bread by capturing wild yeasts in a dough or batter, as opposed to using a domestic, purpose-cultured yeast such as Saccharomyces cerevisiae. Sourdough more specifically refers to a symbiotic culture of lactobacilli and yeasts, giving a distinctively tangy or sour taste (hence its name), due mainly to the lactic acid and acetic acid produced by the lactobacilli. Though no longer the standard method for bread leavening in most developed countries (it was gradually replaced first by the use of barm from beermaking, then after the confirmation of germ theory by Louis Pasteur by cultured yeasts), some form of natural leaven is used in many specialty bakeries.

Proposed definition:
Sour, fermenting dough used as a leavening agent (starter culture) in making bread. It is formed by/contains a symbiotic culture of lactic acid bacteria and/or yeasts.

Brought up to StrainInfo.net by one of its users  studying the influence of geographic location and flour type on the diversity of lactic acid bacteria in sourdough.
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=2075033

This does definitely belong under fermented food.

Remarks:
- It resembles wort in a way that it is an ingredient/step in the preparation process of an end (food) product.
- The organisms isolated from sourdough are part of the term itself, does this poses a problem for the ontology?

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