Grains are a substantial source of macronutrients and energy for humans. Lactic acid (LA)
fermentation is the oldest and most popular way to improve the functionality, nutritional …

In recent years, the attention of farmers, bakers and consumers towards ancient wheat
species has been increasing. Low demands of pedo-climatic growth factors, the suitability …

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and
metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that …

The effects of two fermentation processes (common fermentation with Saccharomyces
cerevisiae and fermentation by Lacticaseibacillus casei subsp. casei PTCC 1608 and …

The harmful effects of chemical preservatives are driving the need for natural ones. To meet
this demand, probiotic lactic acid bacteria (LAB) were isolated from fermented oats in this …

The quality of sourdough bread mainly depends on metabolic activities of lactic acid bacteria
(LAB). The exopolysaccharides (EPS) produced by LAB affect positively the technological …

Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their
low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from …

Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the
present study, traditional chickpea liquid starter and dough samples were collected from …

Fermented foods have been a staple in human diets for thousands of years, garnering
attention for their health and medicinal benefits. Rich in lactic acid bacteria (LAB) with …

This work describes the characterization of an artisanal sourdough set of bakeries located in
the city of Valencia. Culture-dependent and–independent analyses detected …