Exopolysaccharides (EPSs) are biological polymers secreted by microorganisms including
Lactic acid bacteria (LAB) to cope with harsh environmental conditions. EPSs are one of the …

Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important
microorganisms in the development of functional food products and are used as starter …

Levan is a homopolymer of fructose naturally obtained from both plants and
microorganisms. Microbial levans are more advantageous, economical and industrially …

Sourdough has been used since ancient times and its ability to improve the quality and
increase the shelf-life of bread has been widely described. During sourdough fermentation …

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 …

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 …

Scientific advances in this field have not only given us a better understanding of what is an
optimal diet, but has allowed food and nutraceutical companies to market products with …

Recent research in the area of importance of microbes has revealed the immense industrial
potential of exopolysaccharides and their derivative oligosaccharides from lactic acid …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …