An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …

Background Sourdough is one of the oldest examples of natural starters, mostly used for
making fermented baked goods as an alternative to baker's yeast and chemical leavening …

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 …

In recent years, an unstoppable trend toward minimally processed foods has increased the
popularity of fermented foods as a beneficial nutritional and functional strategy. Within food …

Certain nutrients cause discomfort, sensitivity reaction, and an intolerance for certain foods
or their ingredients when ingested by some consumers. Food reactions and gut …

Food fermentation using sourdough—ie, consortia of lactic bacteria and yeasts—is
increasingly considered among the public as a natural transformation yielding nutritional …

Bile acids (BA) are amphiphilic molecules synthesized in the liver (primary BA) starting from
cholesterol. In the small intestine, BA act as strong detergents for emulsification …

The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …

During the last decade, scientific interest in and consumer attention to sourdough
fermentation in bread making has increased. On the one hand, this technology may …

Highlights•Sourdough-associated LAB originate from flour, other ingredients, or production
environment.•The LAB diversity of sourdough has the potential for geographical …