Improving feed suitability and bolstering the global upsurge in fish production is a strategic
challenge for aquaculture. The utilization of plant and animal derived ingredients in …

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread
(SDB) were prepared. The physico-chemical, microbiological, and sensory properties of …

The leavening of wheat-based steamed bread is carried out either with a pure yeast culture
or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The …

Aims Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread.
This study shows whether the interactions of micro‐organisms derived from Australian …

This study evaluated the effect of dry-aging on quality, palatability, and flavor-related
compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into …

The effect of addition of exopolysaccharide (EPS) producing Lactobacillus plantarum strains
on sourdough and wheat bread quality was determined in this study. The exopolysaccharide …

Urbahillah A, Jayus J, Nurhayati N. 2021. Improving SCOBY starter using co-culture of tapai
and bakery yeast. Biodiversitas 22: 4617-4624. Kombucha is a beverage fermented by a …

One of the oldest biotechnological processes used in bread manufacture is sourdough
production which relies on wild yeast and lactobacillus cultures naturally present in flour …

Rice bran is usually discarded during milling as a waste, which is a global concern.
Nonetheless, innovative conversion technologies have surfaced to efficiently convert this …

Yeast is a leavening agent used to aid the fermentation process in bread ma" ing, by
producing ethanol, as well as carbon dioxide, to improve the aroma, and increase the …