Functional foods are classified as traditional or staple foods that provide an essential
nutritional level and share potentially positive effects on host health, including the reduction …

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 …

Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

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 …

Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs)
or as baking improver to enhance flavour, texture, and shelf life of bread (type II …

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 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 …

Sourdough is the oldest form of leavened bread used as early as 2000 BC by the ancient
Egyptians. It may have been discovered by accident when wild yeast drifted into dough that …

The use of probiotics for human and animal health is continuously increasing. The probiotics
used in humans commonly come from dairy foods, whereas the sources of probiotics used in …