Sourdough production is an ancient method to ferment flour from cereals for the
manufacturing of baked goods. This review deals with the state-of-the-art of current …

Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the
production of fermented foods and beverages such as vinegar, kombucha,(water) kefir, and …

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 practice of sourdough bread-making is an ancient science that involves the
development, maintenance, and use of a diverse and complex starter culture. The …

Whole wheat flour dough (WWFD) has a high content of dietary fibres that causes a negative
influence on the dough rheology, resulting in undesirable quality for whole wheat bread …

The lactic acid bacteria (LAB) and yeast strains with phytate degrading ability were isolated
from Iranian traditional sourdough, and based on the acid and bile tolerance, three LAB and …

Hundreds of sourdoughs have been investigated in the last decades. However, many
studies used a culture-dependent and/or culture-independent microbiological approach …

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 …

Sourdough is an old example of a natural starter composed of a mixture of flour, water, and
metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that …

This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria
(LAB) in laboratory media, and in sourdough fermentation with single cultures and in co …