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 …

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 …

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 …

Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

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 …

Sourdough fermentation is an ancient technique to ferment cereal flour that improves bread
quality, bringing nutritional and health benefits. The fermented dough has a complex …

Sourdough fermentation, one of the oldest unit operations in food production, is currently
experiencing a revival in bread production at the household, artisanal, and the industrial …

Microbial pigments have many structures and functions with excellent characteristics, such
as being biodegradable, non-toxic, and ecologically friendly, constituting an important …

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