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 …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

Aroma is a key grain quality trait that directly influences the market price of rice globally.
Loss of function of betaine aldehyde dehydrogenase 2 (OsBADH2) affects the biosynthesis …

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 …

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 …

Yeast‐mediated dough fermentation is an important phase in the bread making process.
The fermentative performance of yeast cells during fermentation is of critical importance for …

Recently, the increase in microbreweries and the consequent production of craft beers have
reached exponential growth. The interest in non-conventional yeasts for innovation and a …

Background Sourdough is a cereal flour-water mixture that is fermented by communities of
yeasts and lactic acid bacteria (LAB) and that is used for the production of baked goods. Its …