For thousands of years, humans have enjoyed the novel flavors, increased shelf-life, and
nutritional benefits that microbes provide in fermented foods and beverages. Recent …

The beneficial microorganisms in food are diverse and complex in structure. These
beneficial microorganisms can produce different and unique flavors in the process of food …

Increasing the intake of whole-wheat flour (WWF) products is one of the methods to promote
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …

Fermented foods are important parts of traditional food culture with a long history worldwide.
Abundant nutritional materials and open fermentation contribute to the diversity of …

Fermentation is one of the oldest methods of food processing and accounts for a substantial
proportion of human foods, including not only staple foods such as bread, cereal porridges …

Background In nature, microbial communities undergo changes in composition that threaten
their resiliency. Here, we interrogated sourdough, a natural cereal-fermenting …

Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

Food fermentation using sourdough—ie, consortia of lactic bacteria and yeasts—is
increasingly considered among the public as a natural transformation yielding nutritional …

The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …

Sourdough bread has a complex flavour profile, which is strongly influenced by the
compounds generated during fermentation by the diverse array of microorganisms present …