Hydrostatic pressure is a well-known physical parameter which is now considered an
important variable of life, since organisms have the ability to adapt to pressure changes, by …

The use of sourdough as a leavening agent in bread making is a very old method that can
be traced back to ancient times. Sourdoughs harbor a complex microbiota that is affected by …

To improve the aroma of bread, two aroma-producing yeast isolates from the Chinese liquor
starter culture called Daqu, Meyerozyma guilliermondii CGMCC 17606 and Pichia …

Ten lactic acid bacteria (LAB) strains of different species isolated from Chinese traditional
sourdough were investigated on their volatile compounds in sourdough fermentation …

The present study focused on preparation screening, production optimization and
characterization of exopolysaccharides (EPS) produced by Lactobacillus sanfranciscensis …

Sourdough fermentation has been increasingly used worldwide, in accordance with the
demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid …

The issue of healthy eating has always been relevant, especially this problem has been
exacerbated by the rapid development of food technology and the production of a significant …

Previous researchers have shown the potential of sourdough and isolated lactic acid
bacteria in reducing wheat allergens. As the interactions of lactic acid bacteria with yeast is a …

Sourdough is claimed to increase organoleptic and nutritional quality of baked products, to
improve digestion and decrease immunogenicity of dough through enzymatic degradation of …

Sourdough fermentation has been widely used in food products. However, there has been
limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough …