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Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch. [PDF]
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Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
Food Research International, 2022Sourdough bread has a complex flavour profile, which is strongly influenced by the compounds generated during fermentation by the diverse array of microorganisms present, mainly yeasts and lactic acid bacteria (LAB). Twelve complex sourdough cultures, comprised of mixtures of yeast and bacteria, were propagated using wholemeal flour and used in the ...
Andrea, Warburton +2 more
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Proteolysis in Model Sourdough Fermentations
Journal of Agricultural and Food Chemistry, 2006Model wheat doughs started with six different lactic acid bacteria (LAB), with or without a commercial baker's yeast culture, were used to study proteolysis in sourdough fermentations. Cell counts, pH, and free amino acid concentration were measured. Sequential extraction of dough samples was performed to separate wheat proteins.
Zotta Teresa +4 more
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Technology of Sourdough Fermentation and Sourdough Applications
2012Sourdough technology is widespread throughout the world and is considered as the best practice to prepare bread and other baked goods with distinctive characters and prolonged shelf life. Sourdough applications and performances mainly rely on the composition and stability of its microbiota, which is in turn influenced by many exogenous and endogenous ...
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Sourdough lactobacilli and celiac disease
Food Microbiology, 2007Celiac disease (CD) is one of the most common food intolerance. The only effective treatment for CD is a strict adherence to a gluten-free diet throughout the patient's lifetime. Gluten-free products are not widely available and are usually more expensive than their gluten-containing counterparts. There is, therefore, an urgent need to develop safe and
GOBBETTI, Marco +3 more
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Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs
Process Biochemistry, 2005The interactive effects of lactic acid bacteria (LAB) and yeasts were identified through isolation of sourdough sponges. Fourteen sourdough samples were collected from different bakeries in Isparta. Carnobacterium divergens (Lactobacillus divergens) (6.1%), Lactobacillus brevis (15.1%), Lactobacillus amylophilus (6.1%), Lactobacillus sake (6.1 ...
Gul, Hülya +3 more
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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
International Journal of Food Microbiology, 2016The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs.
Valery Ripari +2 more
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Lactobacilli in sourdough fermentation
Food Research International, 2007Sourdough technology is widely used; it is employed in bread making and for the production of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features such as palatability and high sensory quality ...
Aldo Corsetti, Luca Settanni
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