Results 101 to 110 of about 3,411 (163)

Valorizing <i>Carasau</i> Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste. [PDF]

Microorganisms
Fois S, Tolu V, Sanna V, Loddo A, Sanna M, Piu PP, Piras D, Roggio T, Catzeddu P.   +8 more
europepmc   +1 more source

Sourdough Breads Made with Selected Lactobacillus Strains and Spelt Flour Contain Peptides That Positively Impact Intestinal Barrier. [PDF]

Foods
Cicchi C, Leri M, Bucciantini M, Galli V, Guerrini S, Jiménez-Ortas Á, Ceacero-Heras D, Martínez-Augustín O, Pazzagli L, Luti S.   +9 more
europepmc   +1 more source

Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies. [PDF]

Foods
Oleinikova Y, Amangeldi A, Zhaksylyk A, Saubenova M, Sadanov A.   +4 more
europepmc   +1 more source

Quality and chemical safety of wheat bread enriched with untreated, milled, and <i>Lactiplantibacillus plantarum</i> fermented red lentils (<i>Lens culinaris</i> L.). [PDF]

Food Chem X
Starkute V, Bartkiene E, Mockus E, Radvila E, Matuzeviciute D, Balynaite K, Bredikis A, Ilgunaite G, Juskaite A, Cho V, Rocha JM, Cernauskas D, Ruibys R, Mozuriene E, Akin M, Curtis T, Klupsaite D.   +16 more
europepmc   +1 more source

From Ancient Fermentations to Modern Biotechnology: Historical Evolution, Microbial Mechanisms, and the Role of Natural and Commercial Starter Cultures in Shaping Organic and Sustainable Food Systems. [PDF]

Foods
Muhammed YMR, Minervini F, Cavoski I.
europepmc   +1 more source

Proposal of <i>Furfurilactobacillus cerevisiae</i> sp. nov. isolated from spoiled beer and <i>Furfurilactobacillus cerealis</i> sp. nov. isolated from sourdough. [PDF]

Int J Syst Evol Microbiol
Zipori D, Qiao N, Brychcy M, Gänzle MG, Schmidt H.   +4 more
europepmc   +1 more source

Freeze-Drying Effects on Viability and Cellular Stability in a Subset of Sourdough Lactic Acid Bacteria Strains. [PDF]

Curr Microbiol
Musi V, Aiello E, Arena MP, De Vero L, Pulvirenti A, Gullo M.   +5 more
europepmc   +1 more source

Coculture fermentation processes in wheat sourdough simulation media with <i>Companilactobacillus crustorum</i> LMG 23699 and <i>Wickerhamomyces anomalus</i> IMDO 010110 reflect their competitiveness and desirable traits for sourdough and sourdough bread production. [PDF]

Appl Environ Microbiol
Pradal I, Kaesemans J, Gettemans T, González-Alonso V, De Vuyst L.   +4 more
europepmc   +1 more source

Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies. [PDF]

Molecules
Sehar N, Pino R, Pellegrino M, Loizzo MR.   +3 more
europepmc   +1 more source