Reference Number: 30
SIGNIFICANCE OF THIS STUDY
In this review, Marco Gobbetti focuses on the more recent knowledge of the metabolisms of carbohydrates and nitrogen compounds, anti-microbial activity and effects on the nutritional properties of sourdough baked goods which are strictly related to the biochemistry and physiology of sourdough lactic acid bacteria. The three standard protocols of sourdough fermentations are distinguished as type I, II, and III and as a general rule, LAB are the dominant organisms in sourdoughs and in many cases they co-exist with yeasts which are also present in elevated numbers. The review distinguishes the types of lactic acid bacteria, namely hetero and homofermentative bacteria and their respective roles in the nutritional, flavour and textural properties of sourdough baked goods.