There are many critical challenges in the use of primary and secondary cultures and their
biological compounds in food commodities. An alternative is the application of postbiotics …

Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among
other interesting metabolites with antimicrobial activity. A cell‐free supernatant (CFS) is a …

The microbiome innovation has resulted in an umbrella term, postbiotics, which refers to non-
viable microbial cells, metabolic byproducts and their microbial components released after …

Background Investigating the correlation between sourdough (SD) as an ancient
fermentation technology and high-throughput meta-omics strategies like foodOmics is …

Sourdough production and consumption have significantly increased in recent years due to
factors such as extended shelf life, nutritional benefits, particular flavour and the absence of …

In the present study, both yeast leavened bread (YLB) and artisanal sourdough wheat bread
(SDB) were prepared. The physico-chemical, microbiological, and sensory properties of …

In vitro antifungal activity against Aspergillus niger was used to screen the lactic acid
bacteria (LAB) isolated from whole wheat sourdough. Sequencing results of the PCR …

This study investigated the effects of spontaneous sourdoughs started with pear and orange
fermentations on the quality attributes of white pan breads, focusing on acidification …

Biopreservation using lactic acid bacteria (LAB) is a promising technology to prevent the
growth of 11 pathogenic microorganisms in fresh and mildly processed food. The main aim …

The possible inhibitory effects against foodborne pathogens and spoilage microorganisms
of two strains (DSM 20016 and DSM 17938) of reuterin-producing Limosilactobacillus …