Titlebook: Sourdough Microbiota and Starter Cultures for Industry; Elaine Berger Ceresino,Grazina Juodeikiene,João Mi Book 2024 The Editor(s) (if app

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Sourdough Microbiota Diversity in Southern Europe, and other sourdough-based baking products, analyzing the microbial composition and pointing out technological, economic, social and cultural issues. By examining the traditional features of sourdoughs from these countries, we can gain valuable insights into the microbial ecology and evolution of so

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Traditional and Novel Applications of Sourdough Microbes in Northern Europe and the Baltic Countrieand sensory properties of grain-based food in Northern Europe and the Baltics, and enhances their nutritional quality through reduction of antinutritional compounds, for e.g. phytate. Additional processes for e.g. . vitamin production have been proposed..Beside their application in bread production,

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Immobilization Techniques Applicable to Sourdough, be applied to achieve uniform product manufacturing. Immobilization of starter cultures can be attributed as an applicable method to large scale manufacturing to increase the stability of cells during processing and storage. Various techniques such as spray-drying, fluid bed coating and freeze- or