Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

Sourdough is made from water and cereals fermented by yeasts and lactobacilli which has a
long history in bread making. A feature of the fermentation process is the variability of the …

This research aimed to analyze variations in chemical properties, microbiological
characteristics and generated volatile organic compounds (VOCs) profile during sourdough …

Sourdough bread (SB) has increased popularity due to health benefits and higher interest in
artisan breadmaking due to social isolation during the COVID-19 pandemic. However …

In recent years, the attention of farmers, bakers and consumers towards ancient wheat
species has been increasing. Low demands of pedo-climatic growth factors, the suitability …

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

While research on the sourdough microbiome has primarily focused on lactic acid bacteria
(LAB) and yeast, recent studies have found that acetic acid bacteria (AAB) are also common …

Enriched gluten-free products are in high demand owing to increasing celiac disease
worldwide. Sourdough fermentation can improve the quality of gluten-free cereals, rendering …

This chapter describes the taxonomy and species diversity of lactic acid bacteria (LAB)
isolated from sourdoughs from all over the world. First, the phylogenetic position of LAB …

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 …