Probiotic microorganisms from non-dairy traditional fermented foods
S Ilango, U Antony - Trends in Food Science & Technology, 2021 - Elsevier
Background Food fermentation has been practiced since prehistoric times and developed
over the years with modification in substrates, processes and technologies. It is carried out …
over the years with modification in substrates, processes and technologies. It is carried out …
Microbial ecology of sourdough fermentations: diverse or uniform?
L De Vuyst, S Van Kerrebroeck, H Harth, G Huys… - Food …, 2014 - Elsevier
Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …
(LAB), mainly heterofermentative lactobacilli. On the basis of their inocula, three types of …
Cereal-based fermented foods and beverages
A Blandino, ME Al-Aseeri, SS Pandiella… - Food research …, 2003 - Elsevier
Cereal grains constitute a major source of dietary nutrients all over the world. Although
cereals are deficient in some basic components (eg essential aminoacids), fermentation …
cereals are deficient in some basic components (eg essential aminoacids), fermentation …
Microbial ecology and process technology of sourdough fermentation
L De Vuyst, S Van Kerrebroeck, F Leroy - Advances in applied microbiology, 2017 - Elsevier
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 …
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
The sourdough microflora: biodiversity and metabolic interactions
L De Vuyst, P Neysens - Trends in Food Science & Technology, 2005 - Elsevier
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 …
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …
Impact of next generation sequencing techniques in food microbiology
Understanding the Maxam-Gilbert and Sanger sequencing as the first generation, in recent
years there has been an explosion of newly-developed sequencing strategies, which are …
years there has been an explosion of newly-developed sequencing strategies, which are …
Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?
AV Moroni, F Dal Bello, EK Arendt - Food microbiology, 2009 - Elsevier
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 …
products is raising the need for new approaches in GF bread-making. Sourdough is the …
Changes occurring in spontaneous maize fermentation: An overview
Maize and its derived fermented products, as with other cereals, are fundamental for human
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …
nutrition in many countries of the world. Mixed cultures, principally constituted by lactic acid …
Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features
Increased consumer awareness of health and wellness has promoted a high demand for
foods and beverages with functional and therapeutic properties. Cereals, apart from being …
foods and beverages with functional and therapeutic properties. Cereals, apart from being …
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
The drivers for the establishment and composition of the sourdough microbiota, with
particular emphasis on lactic acid bacteria, are reviewed and discussed. More than 60 …
particular emphasis on lactic acid bacteria, are reviewed and discussed. More than 60 …