Heterofermentative

SOURDOUGH SCHOOL BANNERS-004

Understanding the Complex roll of the Bacteria that ferments your flour helps to understand the way that they transform the dough. This in turn means that you can change the way you work with your starter and the timings, temperatures and techniques to make your bread and baked goods, to get the results that you want.

Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

Postbiotic L. plantarum RG14 improves ruminal epithelium growth, immune status and upregulates the intestinal barrier function in post-weaning lambs

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation

Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread

Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread

Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: New perspective for coeliac disease

Sourdough Bread

Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: a review

Biochemistry and physiology of sourdough lactic acid bacteria

An overview of the functionality of exopolysaccharides produced by lactic acid bacteria

Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

Prolonged Fermentation of Whole Wheat Sourdough Reduces Phytate Level and Increases Soluble Magnesium

Anti-fungal lactic acid bacteria as bio-preservatives

Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties

Phytase-active lactic acid bacteria from sourdoughs: Isolation and identification

Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread

Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Enzymatic and bacterial conversions during sourdough fermentation