[HTML][HTML] Saccharomyces cerevisiae and its industrial applications
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
S Ma, Z Wang, X Guo, F Wang, J Huang, B Sun… - Food Chemistry, 2021 - Elsevier
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 …
health. Sourdough fermentation is increasingly being used in improving the quality of WWF …
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
L De Vuyst, A Comasio… - Critical reviews in food …, 2023 - Taylor & Francis
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 …
manufacturing of baked goods. This review deals with the state-of-the-art of current …
The diversity and function of sourdough starter microbiomes
Humans have relied on sourdough starter microbial communities to make leavened bread
for thousands of years, but only a small fraction of global sourdough biodiversity has been …
for thousands of years, but only a small fraction of global sourdough biodiversity has been …
Novel insights on the functional/nutritional features of the sourdough fermentation
As one of the most traditional biotechnologies, sourdough fermentation has deep effects on
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …
rheology, sensory and shelf life attributes of baked goods. The most recent literature has …
[HTML][HTML] Kombucha: A novel model system for cooperation and conflict in a complex multi-species microbial ecosystem
Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …
a multispecies microbial ecosystem with complex interactions that are characterized by both …
Environmental microbiota drives microbial succession and metabolic profiles during Chinese liquor fermentation
X Wang, H Du, Y Zhang, Y Xu - Applied and environmental …, 2018 - Am Soc Microbiol
Many microorganisms in the environment participate in the fermentation process of Chinese
liquor. However, it is unknown to what extent the environmental microbiota influences …
liquor. However, it is unknown to what extent the environmental microbiota influences …
History and Domestication of Saccharomyces cerevisiae in Bread Baking
The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …
A review and comparative perspective on health benefits of probiotic and fermented foods
Fermented foods such as yogurt, kefir and sauerkraut have been part of the human diet
throughout history and have gained attention in recent years due to their immense health …
throughout history and have gained attention in recent years due to their immense health …
A review of sourdough starters: Ecology, practices, and sensory quality with applications for baking and recommendations for future research
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 …
development, maintenance, and use of a diverse and complex starter culture. The …