Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …

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 …

Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

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 …

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 …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Enzymatic and microbial conversion of flour components during bread making determines
bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are …

Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

Chinese baijiu is one of the six major distilled spirits worldwide and is widely enjoyed
because of its unique flavor. Among typical baijiu, Jiang‐flavor baijiu is gaining popularity …

Sourdough plays an important role in improving product quality. In this study, single-strain
and mixed fermentation of Lactobacillus paracasei LG0260, Lactobacillus plantarum …