Results 51 to 60 of about 3,411 (163)

Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential

Foods
Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains.
Zuhal Alkay, Fereshteh Falah, Hasan Cankurt, Enes Dertli   +3 more
doaj   +1 more source

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source

Monitoring the Dough Properties, Quality Characteristics and Volatile Compounds of Whole Wheat Bread Made by Different Sourdough Types during Frozen Storage

Foods
There is a need to increase the consumption of whole wheat bread (WWB) due to its health benefits by overcoming its poor technological quality and improving its sensory characteristics.
Gorkem Ozulku
doaj   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Water chlorination increases the relative abundance of an antibiotic resistance marker in developing sourdough starters

Microbiology Spectrum
Multiple factors explain the proper development of sourdough starters. Although the role of raw ingredients and geography, among other things, have been widely studied recently, the possible effect of air quality and water chlorination on the overall ...
Pearson Lau, Swapan Jain, Gabriel G. Perron   +2 more
doaj   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani, Ayman Khaliq, Priti Mudgil, Sajid Maqsood, Akmal Nazir   +4 more
wiley   +1 more source

Genomics and synthetic community experiments uncover the key metabolic roles of acetic acid bacteria in sourdough starter microbiomes

mSystems
While research on the sourdough microbiome has primarily focused on lactic acid bacteria (LAB) and yeast, recent studies have found that acetic acid bacteria (AAB) are also common members.
H. B. Rappaport, Nimshika P. J. Senewiratne, Sarah K. Lucas, Benjamin E. Wolfe, Angela M. Oliverio   +4 more
doaj   +1 more source

Valorization of Acid Whey to Produce Sourdough Bread Starter

Journal of Food Process Engineering, Volume 49, Issue 1, January 2026.
This study demonstrates the novel use of acid whey, a dairy by‐product, as a sustainable sourdough starter in bread production. The approach improves bread volume, texture, and sensory attributes while reducing food industry waste, offering an innovative solution with positive environmental and consumer acceptance implications. ABSTRACT Acid whey, a by‐
Basmah Al‐Janabi, Sharareh Hekmat, Latifeh Ahmadi   +2 more
wiley   +1 more source

Machine Learning–Assisted Metabolic Characteristics for Revealing the Key Functionality of Wholemeal Sourdough Bread

International Journal of Food Science, Volume 2026, Issue 1, 2026.
This study employed metabolomic profiling, in vitro cell models, and transcriptomic analysis to investigate the protective effects and mechanisms of metabolites from lactic acid bacteria (LAB)–fermented wholemeal sourdough bread against lipopolysaccharide (LPS)‐induced hepatocyte injury.
Cheng Chen, Anqi Wang, Xinyu Guo, Bowen Diao, Haotian Wu, Ming Ning, Peng Yu, Weining Huang, Ning Li, Chris Blanchard, Bing Wang, Zhongkai Zhou, Seydi Yıkmış   +12 more
wiley   +1 more source