Results 71 to 80 of about 8,437 (214)

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

The Internal Ice Content of Timpanogos Rock Glacier, Utah, USA From 3‐D Bayesian Inversion of Gravity Data

Journal of Geophysical Research: Earth Surface, Volume 131, Issue 8, August 2026.
Abstract Despite the prevalence of rock glaciers in mountain environments, their ice volumes are poorly constrained. Rock glaciers persist in settings unable to support glaciers. They act as climate resilient water stores and refugia for cold‐adapted species while also posing a hazard to alpine communities. Imaging the entire internal structure of rock
Bronson Cvijanovich, Michael S. Thorne, Surya Pachhai, Leif S. Anderson, Ivan Tochimani‐Hernandez, Christian L. Hardwick, Tonie van Dam   +6 more
wiley   +1 more source

Strain‐Specific Biotransformation of Grape Marc by Lactic Acid Bacteria: Genomic Validation and Gut Microbiota Modulation

Food Frontiers, Volume 7, Issue 4, July 2026.
ABSTRACT Grape marc (GM) is a polyphenol‐rich winery byproduct that remains underutilized due to its complex fiber matrix, which limits the bioaccessibility of bound phenolics. While lactic acid fermentation (LAF) can enhance the release of these compounds, the strain‐specific metabolic fate of GM phenolics during digestion and colonic fermentation ...
Ziyao Liu, Hanjing Wu, Brendan Holland, Colin J. Barrow, Hafiz A. R. Suleria   +4 more
wiley   +1 more source

Sourdough bread as nutritional intervention tool for improvement of cognitive dysfunction in diabetic rats

BMC Nutrition
Background The current research targeted to study the impact of nutritional intervention by two sourdough breads in improvement of cognitive dysfunction in diabetic rats. Methods Type-2 diabetes was induced in rats by Streptozotocin-Nicotinamide (STZ-NC).
Doha A. Mohamed, Karem Fouda, Hoda B. Mabrok, Marwa E. El-Shamarka, Ibrahim M. Hamed   +4 more
doaj   +1 more source

Enzymatic and bacterial conversions during sourdough fermentation

, 2014
Enzymatic and microbial conversion of flour components during bread making determines bread quality. Metabolism of sourdough microbiota and the activity of cereal enzymes are interdependent.
Gänzle, Michael G.
core   +1 more source

Effect of black bean supplemented with wheat bran sourdough fermentation by Pediococcus acidilactici or Pediococcus pentosaceus on baking quality and staling characteristics of wheat composite bread

Applied Food Research
The effects of black bean supplemented with wheat bran sourdough fermented by phytase and β-glucosidase producing Pediococcus acidilactici (L19) and Pediococcus pentosaceus (J28), respectively, on baking quality and staling characteristics of wheat ...
Jing Huang, Jacob Ojobi Omedi, Chengye Huang, Cheng Chen, Li Liang, Jianxian Zheng, Yongqing Zeng, Yan Xu, Weining Huang   +8 more
doaj   +1 more source

Effect of sourdough process on the antioxidant protective effects of Kamut bread in experimental animals

, 2009
Introduction The effectiveness antioxidant compounds (carotenoids, polyphenols, Selenium) naturally occurring in cereals or due to technological processes largely depends on their bioavalability (Liu, 2007).
GIANOTTI, ANDREA, DANESI, FRANCESCA, GUERZONI, MARIA ELISABETTA, BORDONI, ALESSANDRA   +3 more
core   +2 more sources

Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders

Microbiology Research
Sourdough fermentation has emerged as a promising biotechnological approach to reducing gluten content and modifying gluten proteins in wheat-based products.
Ricardo H. Hernández-Figueroa, Aurelio López-Malo, Emma Mani-López   +2 more
doaj   +1 more source

Sourdough lactic acid bacteria detoxification pathways and metabolism of trace elements

, 2022
Some bacteria have been studied for their capacity in improving macro- and micronutrient bioavailability and for specific degradation pathways responsible for the detoxification of contaminated environments.
Maria De Angelis, Arianna Ressa, Marco Gobbetti, Mirco Vacca, Maria Calasso, Giuseppe Celano, Francesco Maria Calabrese   +6 more
core  

Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

Scientific Reports
This study focused on enhancing the quality of gluten-free rice flour bread by incorporating sourdough fermented with two specific bacterial strains, Lactobacillus fermentum and Lactobacillus plantarum.
Sedigheh Seyedahmadi, Mehdi Gharekhani, Sepideh Tariverdi, Hamid Bakhshabadi   +3 more
doaj   +1 more source