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 …

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals
and vegetables. Europe and Asia have long and huge traditions in the manufacturing of …

This research effort aimed at isolating and phenotypically characterizing lactic acid bacteria
(LAB) isolates from a spontaneous rye sourdough manufactured following traditional …

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 …

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 practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …

In recent years, recommendations on whole grains consumption have been added to the
overall dietary guidelines of many countries around the world. Despite the many benefits on …

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …

One of the greatest challenges is to reduce malnutrition worldwide while promoting
sustainable agricultural and food systems. This is a daunting task due to the constant growth …

Background Sourdough is a cereal flour-water mixture that is fermented by communities of
yeasts and lactic acid bacteria (LAB) and that is used for the production of baked goods. Its …