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 …

Background Pediococcus pentosaceus, a promising strain of lactic acid bacteria (LAB), is
gradually attracting attention, leading to a rapid increase in experimental research. Due to …

Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …

Eating fresh fruits and vegetables is, undoubtedly, a healthy habit that should be adopted by
everyone (particularly due to the nutrients and functional properties of fruits and vegetables) …

In December 2019, a pneumonia outbreak of unknown etiology was reported which caused
panic in Wuhan city of central China, which was later identified as Coronavirus disease …

Lactic acid fermentation is one of the oldest methods used worldwide to preserve cereals
and vegetables. Europe and Asia have long and huge traditions in the manufacturing of …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Cereals have been one of the major food resources for human diets and animal feed for
thousands of years, and a large quantity of by-products is generated throughout the entire …

The term “sourdough” denotes a dough composed of flour and water, fermented through the
action of yeast and lactic acid bacteria. The utilization of sourdough fermentation technology …

Highlights•Sourdough-associated LAB originate from flour, other ingredients, or production
environment.•The LAB diversity of sourdough has the potential for geographical …