The interplay of sourdough microbiology and generated volatile compounds that define its
sensory characteristics was studied. In order to detail the flavour generating potential of …

The aims of this study were the monitoring of the microbial dynamics by means of a
polyphasic approach based on conventional isolation techniques and PCR-DGGE-based …

This work describes the characterization of an artisanal sourdough set of bakeries located in
the city of Valencia. Culture-dependent and–independent analyses detected …

Sourdough bread has a complex flavour profile, which is strongly influenced by the
compounds generated during fermentation by the diverse array of microorganisms present …

Sourdough fermentation has been increasingly used worldwide, in accordance with the
demand of consumers for tasty, natural and healthy food. The high diversity of lactic acid …

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the
manufacture of some traditional Italian sweet leavened baked goods were studied through …

In this study, mixed starter cultures of yeast and lactobacilli were used for type I sourdough
bread making to evaluate their ability to improve bread quality and increase the amount of …

A sourdough for the industrial production of Colomba, a traditional Italian sweet-leavened
baked good, was characterized in terms of microbiota composition, pH, aw, carbohydrates …

The preparation of sourdough in bakeries may include the use of inocula, eg fruits, flowers
or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of …

Organic farming is gaining broad recognition as a system that complies well with
sustainability, an overarching principle that should drive agriculture now and in the coming …