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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Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes,gn. Sourdough’s fermentation is ensured by lactic acid bacteria and yeast strains, as the most important microorganisms from the ecosystem. Each microbial strain contributes with its unique metabolic activity and interspecific relationships established with other microbial strains from the symbiotic

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Impact of Sourdough Microbiota on FODMAPs and ATI Content in Bakery Products, degradation contributes to a better tolerability and digestibility of wheat and rye products in the context of wheat-related disorders. Future research will be confronted with challenges to transfer the current knowledge mostly obtained by model experiments to the actual effect in the human body an

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Book 2024y of fermented foods and their multiple health benefits are prompting the growthof sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its

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Overview of Sourdough Microbiota,fferent steps between the raw material cereals and finished sourdough bread. The sourdough processing steps changes the sourdough ecosystem and affects aroma, texture and durability in a positive direction. In addition, the consumption of sourdough is correlated to a positive health impact. Both man

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Sourdough Microbiota Diversity in Central Europe,ntains unique cocktail of different microorganisms, mainly lactic acid bacteria and yeasts. Its composition is influenced by many factors, namely technological parameters, production environment, flours and other ingredients used in the production. Each of the aforementioned factors directly depends

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Traditional and Novel Applications of Sourdough Microbes in Northern Europe and the Baltic Countriel season cereals rye, barley, oat and wheat. Grain properties dictate the peculiarity of the technological processes as well as the types of breads that are produced which traditionally include unleavened, thin and dry crisp breads, or sourdough fermented loaves. A great diversity of local products