Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …

Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by
biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of …

Sourdough fermentation is considered to play a key role to get improved flavour, texture,
nutritional and shelf-life properties of bakery products. Since few years Barilla R&D has …

The quality of some leavened, sourdough baked goods is not always consistent, unless a
well propagated sourdough starter culture is used for the dough fermentation. Among the …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

The suitability of forty-one non-Lactobacillus strains to be used as selected starters for
sourdough fermentation was evaluated. According to the data collected, Pediococcus …

Sourdough technology is widespread throughout the world and is considered as the best
practice to prepare bread and other baked goods with distinctive characters and prolonged …

Aims: To study the microbial communities in artisanal sourdoughs, manufactured by
traditional procedure in different areas of Sicily, and to evaluate the lactic acid bacteria (LAB) …

Several lactic acid bacteria (LAB) were evaluated in situ for their potential in sourdough
fermentation. The strains belonged to Lactobacillus plantarum, Lactobacillus sakei …