… lactic acid bacteria and yeasts population, converting cereal … a key factor to activate several
cereal enzymes as well as the … amino acid metabolites in dough and bread from sourdough …

… hand, the generation of oligopeptides and amino acids is … As described earlier, amino acid
conversion contributes to the … Also, cereal fermentation may potentially improve nutritional …

… of peptides and amino acids in the sourdough. These may have a role in regulating glucose
… acidification, mainly sourdough lactic acid bacteria harbor a portfolio of enzymes, likely α-…

… heterofermentative lactic acid bacteria produce the phosphoketolase enzyme in … yeast in
sourdough produce aroma precursors such as free amino acids, which lead to the generation of …

… cereal plants, grains, and sourdough processing techniques. … Yeasts consume amino acids,
and lactobacillus consumes … –based aspartic protease enzymes play a major role in gluten …

… amino acid derivatives during fermentation, the sourdough … endogenous cereal enzymes
may have a potential role in the … optimally selected sourdough lactic acid bacteria and yeasts, …

… 25 species of yeast isolated from sourdough have been reported… reuteri plays an active role
in amino acid assimilation and … of enzyme secretion and plays a key role in vinegar brewing. …

… fermentation in combination with malt and/or fungal enzymes … ’s yeast and of sourdough
yeasts to convert amino acids via … present in sourdough lactic acid bacteria and contribute to …

… sourdough fermentation using yeast and lactic acid bacteria (… The enzymatic function of
LAB in sourdough influences the … , amino acids, and metabolites derived from amino acids in …

… Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of
amino acids in dough relevant for bread flavor. Cereal …