The production of fermented foods is based on the use of starter cultures, for instance lactic
acid bacteria that initiate rapid acidification of the raw material. Recently, new starter cultures …

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 …

Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

Sourdough fermentation is one of the oldest food biotechnologies, which has been studied
and recently rediscovered for its effect on the sensory, structural, nutritional and shelf life …

The ability to produce polysaccharides with diverse biological functions is widespread in
bacteria. In lactic acid bacteria (LAB), production of polysaccharides has long been …

In the present era, consumers wish to have a wide range of foods that are nutritious and
flavorful and have long shelf life without added preservatives. Sourdough is an important …

Lactic acid bacteria (LAB) employ sucrase-type enzymes to convert sucrose into
homopolysaccharides consisting of either glucosyl units (glucans) or fructosyl units …