Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food
biopreservation. Bacterial antagonism has been recognized for over a century, but in recent …

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 …

Coagulase-negative staphylococci (CNS) are one of the most pervasive heterogeneous
groups of bacteria which are used as starter/adjunct cultures to enhance the aroma and …

Featured Application This optimized gluten-free sourdough is suitable for utilization as a
functional ingredient in gluten-free bakery recipes. The sourdough's production following a …

Yeast populations in sourdough have been poorly characterized from baking-relevant
attributes as leavening activity in a stressful environment. In particular, the presence of …

The use of sourdough for bread production involves fermentation, which is dominated by
lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or …

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid
bacteria which are the main players in the fermentation process. The specific strains …

In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from
traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed …

Type 3 sourdoughs, which are starter culture-initiated and subsequently backslopped, are
less studied than other sourdough types. Yet, they can serve as a model to assess how …

Sourdough contains a rich microflora consisting of bacteria and yeasts. The microorganisms
vary according to internal and external factors contributing to the variety of sourdough. Lactic …