Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Sichuan Paocai (SCP), a traditional fermentationed food, possesses unique flavours driven
by various microbiota in fermentation ecosystems. However, the association between these …

Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …

Phenolic compounds are important constituents of food products of plant origin. These
compounds are directly related to sensory characteristics of foods such as flavour …

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 …

The quality of some leavened, sourdough baked goods is not always consistent, unless a
well propagated sourdough starter culture is used for the dough fermentation. Among the …

Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as
sponge dough in bread making. Sourdough may have four classifications according to the …

Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of
mainly cereal flour and water. Culture-dependent and culture-independent microbiological …

We measured changes in the main physical and chemical properties, flavour compounds
and microbial diversity in suan-cai during natural fermentation. The results showed that the …