Exploitation of vegetables and fruits through lactic acid fermentation
Lactic acid fermentation represents the easiest and the most suitable way for increasing the
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …
daily consumption of fresh-like vegetables and fruits. Literature data are accumulating, and …
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
L De Vuyst, H Harth, S Van Kerrebroeck… - International Journal of …, 2016 - Elsevier
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 …
of sourdough, where they are either naturally present or added as a starter culture …
Enzymatic and bacterial conversions during sourdough fermentation
MG Gänzle - Food microbiology, 2014 - Elsevier
Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …
Microbial ecology of sourdough fermentations: diverse or uniform?
L De Vuyst, S Van Kerrebroeck, H Harth, G Huys… - Food …, 2014 - Elsevier
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 …
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …
Bioactive peptides from vegetable food matrices: Research trends and novel biotechnologies for synthesis and recovery
Currently, the interest for health-promoting functional foods, dietary supplements and
pharmaceutical preparations containing bioactive peptides deriving from food proteins, is …
pharmaceutical preparations containing bioactive peptides deriving from food proteins, is …
Influence of food matrix on the viability of probiotic bacteria: A review based on dairy and non-dairy beverages
AB Shori - Food bioscience, 2016 - Elsevier
The food biotechnology industry has developed numbers of fermented products containing
probiotic strains. Sufficient numbers of selected live probiotics in the products have several …
probiotic strains. Sufficient numbers of selected live probiotics in the products have several …
Gluten‐free breads: The gap between research and commercial reality
The market for gluten‐free products is steadily growing and gluten‐free bread (GFB) keeps
on being one of the most challenging products to develop. Although numerous research …
on being one of the most challenging products to develop. Although numerous research …
Microbial ecology and process technology of sourdough fermentation
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 …
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
[HTML][HTML] Effects of mixed fermentation of different lactic acid bacteria and yeast on phytic acid degradation and flavor compounds in sourdough
L Fang, W Wang, Z Dou, J Chen, Y Meng, L Cai, Y Li - LWT, 2023 - Elsevier
Sourdough plays an important role in improving product quality. In this study, single-strain
and mixed fermentation of Lactobacillus paracasei LG0260, Lactobacillus plantarum …
and mixed fermentation of Lactobacillus paracasei LG0260, Lactobacillus plantarum …
Sourdough microbiome comparison and benefits
Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …