Results 51 to 60 of about 8,437 (214)

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough

, 2006
Aim: To characterize the genetic and phenotypic diversity of 33 strains of Lactobacillus rossiae. Methods and Results: Genotypic identification was carried out by partial 16S rRNA gene sequence analysis.
DI CAGNO, RAFFAELLA, CORSETTI, A, M. GOBBETTI, G. GALLO, DE ANGELIS, MARIA, A. CORSETTI, PARENTE, E, DE ANGELIS, M, R. DI CAGNO, GALLO, G, L. SETTANNI, CORSETTI, Aldo, DI CAGNO, R, GOBBETTI, Marco, M. DE ANGELIS, S. SIRAGUSA, BERLOCO, MG, GOBBETTI, M., SETTANNI, Luca, E. PARENTE, SIRAGUSA, S, M. G. BERLOCO   +21 more
core   +1 more source

THE EFFECT OF SOME TECHNOLOGICAL FACTORS ON THE RYE SOURDOUGH BREAD

Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, 2011
The modern biotechnology of bread production uses sourdough as a natural leavening agent. In rye bread making the sourdough is essential. The aim of this paper was to examine the influence of starter culture types, flour extraction rate, dough yield and ...
Iuliana Banu, Ina Vasilean (Simitaru), Vasilica Barbu, Catalin Iancu   +3 more
doaj  

The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model

Foods
The effects of single- (Lactobacillus fermentum) or mixed-strain (Lactobacillus fermentum, Kluyveromyces marxianus) fermentation of red bean with or without wheat bran on sourdough bread quality and nutritional aspects were investigated.
Chengye Huang, Binle Zhang, Jing Huang, Youyi Liu, Cheng Chen, Jacob Ojobi Omedi, Li Liang, Zhongkai Zhou, Weining Huang, Ning Li   +9 more
doaj   +1 more source

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread

Foods, 2020
Triticale has been suggested for human consumption due to its valuable nutritional composition. The aim of this study was to evaluate volatile compound dynamics in the technological processes of triticale bread and triticale bread with sourdough prepared
Ruta Galoburda, Evita Straumite, Martins Sabovics, Zanda Kruma   +3 more
doaj   +1 more source

Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread

Fermentation, 2021
The utilisation of food production by-products back into food production within a circular food economy is one of the driving examples to improve sustainability within the food industry.
Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada, Antien Zuidberg   +5 more
doaj   +1 more source

Nutritional, Functional, and Anti‐Hypercholesterolemic Properties of Sourdough Breads From Unripe Plantain, Tiger Nut, and Fenugreek Flours

Food Chemistry International, Volume 2, Issue 3, Page 451-464, September 2026.
Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun, Olufunmilayo S. Omoba, Ganiyu Oboh, Adedamola I. Akinyede, Rukayat O. Awolola   +4 more
wiley   +1 more source

Bacteriophages of sourdough lactobacilli: isolation, characterisation and lysogeny.

, 2003
Many Italian sweet and salted baked products are still made through sourdough technology that requires the use of mixed cultures of lactobacilli and yeast.
A. Galli, M. Scarpellini, E. Venturelli, S. Gallina, R. Foschino R., C. Picozzi   +5 more
core   +2 more sources

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

Вавиловский журнал генетики и селекции, 2022
The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of ...
V. K. Khlestkin, M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, O. I. Parakhina   +5 more
doaj   +1 more source

Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Food Chemistry International, Volume 2, Issue 3, Page 372-387, September 2026.
The cooked Oko‐iyawo spontaneously fermented cassava flour's sensory acceptability was correlated with its amylose content, pH, pasting temperature, and water absorption capability. Cassava processors may be able to create consistently high‐quality fermented cassava flour for various end users with the use of the information provided in this study ...
Awoyale Wasiu, Yusuf O. Joshua, Irondi A. Emmanuel, Abdulrahman L. Ololade, Allie Georgiana, Olatoye K. Kazeem, Maziya‐Dixon Busie   +6 more
wiley   +1 more source

What does it happen when a bacteriophage infects a sourdough microbial population?

, 2006
A phage infection is a real risk in food plants since viruses are able to quickly destroy bacterial population, stopping the fermentative process. Actually the manufacture of sourdough products based on traditional batch technology is less involved in ...
E. Angiolini, R. Foschino R., C. Picozzi
core   +2 more sources