The production of sourdough bread can be traced back to ancient times. Sourdough is a
mixture of flour and water that is fermented with lactic acid bacteria (LAB). Sourdough is an …

Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

The evaluation of antimicrobial activities of Lactobacillus sakei KTU05-6, Pediococcus
acidilactici KTU05-7, Pediococcus pentosaceus KTU05-8, KTU05-9 and KTU05-10 strains …

While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

In the present era, consumers wish to have a wide range of foods that are nutritious and
flavorful and have long shelf life without added preservatives. Sourdough is an important …

The increasing demand for high quality gluten-free (GF) bread, clean labels and natural
products is raising the need for new approaches in GF bread-making. Sourdough is the …

Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as
sponge dough in bread making. Sourdough may have four classifications according to the …

As bread is a very important staple food, its spoilage threatens global food security. Ropy
bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation …

A bacteriocin named plantaricin MG produced by Lactobacillus plantarum KLDS1. 0391
which was isolated from “Jiaoke”, a traditional, naturally fermented cream from Inner …

Daqu is a fermentative saccharification agent that is used to initiate fermentation in the
production of Chinese liquor and vinegar. Different types of Daqu can be distinguished …