Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
L De Vuyst, A Comasio… - Critical reviews in food …, 2023 - Taylor & Francis
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 …
manufacturing of baked goods. This review deals with the state-of-the-art of current …
Microbial ecology and process technology of sourdough fermentation
L De Vuyst, S Van Kerrebroeck, F Leroy - Advances in applied microbiology, 2017 - Elsevier
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 …
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …
A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes
YN Dong, S Karboune - … Reviews in Food Science and Food …, 2021 - Wiley Online Library
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 …
constant interests in optimizing its postproduction quality and extending its shelf life, which is …
[HTML][HTML] Integrated systems for biopolymers and bioenergy production from organic waste and by-products: a review of microbial processes
Recently, issues concerning the sustainable and harmless disposal of organic solid waste
have generated interest in microbial biotechnologies aimed at converting waste materials …
have generated interest in microbial biotechnologies aimed at converting waste materials …
Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
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 …
sourdoughs from Eastern Black Sea region of Turkey. Genotypic characterization of these …
[HTML][HTML] Biopolymers from lactic acid bacteria. Novel applications in foods and beverages
MI Torino, G Font de Valdez, F Mozzi - Frontiers in microbiology, 2015 - frontiersin.org
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 …
worldwide. Certain LAB are able to produce exopolysaccharides (EPS) either attached to …
Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability
J Wu, X Han, M Ye, Y Li, X Wang… - Critical Reviews in Food …, 2023 - Taylor & Francis
Probiotics and their fermentation products are increasingly been focused on due to their
health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) …
health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) …
Characterization on structure and bioactivities of an exopolysaccharide from Lactobacillus curvatus SJTUF 62116
J Zhu, Z Tan, Z Zhang, X Shi - International Journal of Biological …, 2022 - Elsevier
This study aimed to investigate the chemical structure, physicochemical properties,
antioxidant capacity, antibacterial ability and anti-biofilm formation activity of an …
antioxidant capacity, antibacterial ability and anti-biofilm formation activity of an …
Influence of lupin-based milk alternative heat treatment and exopolysaccharide-producing lactic acid bacteria on the physical characteristics of lupin-based yogurt …
A Hickisch, R Beer, RF Vogel, S Toelstede - Food Research International, 2016 - Elsevier
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 …
alternatives and different exopolysaccharide (EPS)-producing lactic acid bacteria on the …
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
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 …
produced by Lactobacillus reuteri E81 on sourdough rheology and bread texture was …