New types of sourdough breads are proposed, made with freeze-dried sourdough adjuncts
based on:(i) Lactiplantibacillus plantarum subsp. plantarum ATCC 14917, a potential …

Lacticaseibacillus paracasei SP5, isolated from kefir, was assessed as a starter culture for
sourdough bread making in freeze-dried form, both free (BSP5 bread) and immobilised on …

Wheat bread is the most popular staple food consumed in Tunisia and, despite the niche
production of some typical breads (eg Tabouna, Mlawi, Mtabga), the major part is currently …

Sourdough production is a complex fermentation process. Natural sourdough fermentation
without standardization causes great variability in microbial communities and derived …

The influence of the addition of four different potential probiotic strains, Lactiplantibacillus
plantarum subsp. plantarum (L. plantarum), Lactobacillus delbruekii subsp. bulgaricus (L …

Bread is one of the most widely consumed foods in the world and is part of the regular diet in
many countries. However, white flour bread lacks many valuable nutrients. Inclusion of …

The addition of probiotic bacteria to a meat batter allows the development of functional
fermented sausages. The aim of this work was to study the effect of microencapsulated …

The present work aimed to produce a cupuassu juice (Theobroma grandiflorum) fermented
by the probiotic bacterium Lactiplantibacillus plantarum Lp62 and to analyze its antioxidant …

The fermented vegetable is a long‐history food, and the addition of probiotics in recent years
has pushed it in a novel direction. This study explored the impact of a direct‐vat set (DVS) …

The physicochemical properties and the survival of Lactiplantibacillus plantarum mixed with
blend of fruit juice powders dried by spray and freeze drying methods were investigated. A …