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 …

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 unequivocal economical and social values of bread as a staple food commodity lead to
constant interests in optimizing its postproduction quality and extending its shelf life, which is …

Recently, issues concerning the sustainable and harmless disposal of organic solid waste
have generated interest in microbial biotechnologies aimed at converting waste materials …

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 …

Lactic acid bacteria (LAB) are microorganisms widely used in the fermented food industry
worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to …

Probiotics and their fermentation products are increasingly been focused on due to their
health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) …

This study aimed to investigate the chemical structure, physicochemical properties,
antioxidant capacity, antibacterial ability and anti-biofilm formation activity of an …

In the present study we investigated the influence of heat treatment of lupin-based (LB) milk
alternatives and different exopolysaccharide (EPS)-producing lactic acid bacteria on the …

In this study, technological role of α-glucan with (α1-3) and (α1-6) glycosidic linkages
produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was …