The food industry is directing new product development towards the area of functional foods
and functional food ingredients due to consumers' demand for healthier foods. In this …

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 …

Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …

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 …

Wheat contains various essential nutrients including the B group of vitamins. However, B
group vitamins, normally present in cereals-derived products, are easily removed or …

Sourdough is a microbial ecosystem of lactic acid bacteria (LAB) and yeasts in a matrix of
mainly cereal flour and water. Culture-dependent and culture-independent microbiological …

Sourdough lactic acid bacteria, cultivated in wheat flour hydrolysate, produced antimould
compounds. The antimould activity varied greatly among the strains and was mainly …

A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat
sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these …

Fermentation, the microbial degradation of organic compounds without net oxidation, is an
important process in the global carbon cycle and is also exploited worldwide for the …