The effects of temperature, pH, inoculum level, and NaCl on the growth and metabolism of
Lactobacillus sanfranciscensis and Candida humilis in rye sourdough were determined. The …

Sourdough fermentation has been widely used in food products. However, there has been
limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough …

Cereal-based foods are a major source of inexpensive dietary energy and nutrients
worldwide. Cereal grains readily support the growth of microorganisms, including lactic acid …

Aims Yeast and bacterial communities inhabit a sourdough starter to make artisanal bread.
This study shows whether the interactions of micro‐organisms derived from Australian …

Lactic acid bacteria (LAB) are a unique subset of microorganisms that have co-evolved with
humans since the beginning of agricultural practices and animal domestication and …

The aroma compounds in four brands of white bread were characterized by aroma
extraction dilution analysis, quantitation, aroma recombination, and omission tests. A total of …

The aim of the present study was to assess the technological and safety potential of 207
lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented …

There is a recognized need for formulating functional food products using selected lactic
acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha …

The demand for gluten-free breads has increased in the last years, but important quality and
nutritional challenges remain unsolved. This research evaluated the addition of quinoa in …

The effect of solid state fermentation (SSF) with Pediococcus pentosaceus KTU05-9 on
narrow-leaved lupine (Lupinus angustifolius L.) protein functional properties was evaluated …