Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …

Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

Fungal contamination of food and animal feed, especially by mycotoxigenic fungi, is not only
a global food quality concern for food manufacturers, but it also poses serious health …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Background The occurrence of fungal contamination and the production of mycotoxins are
involved in all parts of the food chain, which negatively affect food quality and shelf life …

Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Consumers' preferences for cleaner label products require the food industry to replace
synthetic preservatives with natural substitutes. Therefore, the synergistic inhibitory effect of …

Microbial spoilage of bread and the consequent waste problem causes large economic
losses for both the bakery industry and the consumer. Furthermore the presence of …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Lactic acid bacteria (LAB) have been used for various food fermentations for thousands of
years. Recently, LAB are receiving increased attention due to their great potential as …