Sourdough Microbiota and Starter Cultures for Industry
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, wh...
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| Diğer Yazarlar: | , , , |
| Materyal Türü: | Elektronik Ekitap |
| Dil: | İngilizce |
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Springer International Publishing : Imprint: Springer,
2024.
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| Edisyon: | 1st ed. 2024. |
| Konular: | |
| Online Erişim: | https://doi.org/10.1007/978-3-031-48604-3 |
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İçindekiler:
- Overview of sourdough microbiota
- Sourdough microbiota diversity in Southern Europe
- Sourdough microbiota diversity in Central Europe
- Traditional and novel applications of sourdough microbes in Northern Europe and the Baltic Countries
- Microbiological and biomolecular methods applicable to the isolation, characterization and identification of microbial sourdough strains
- Undesirable microorganisms in cereal flours and their impact on the stability of sourdough microbiome
- Metagenomics analysis of sourdough microbiota
- Metabolic engineering of lactic acid bacteria and yeasts for the production of compounds with industrial applications
- Immobilization techniques applicable to sourdough
- Sourdough-based starter cultures for fermentation in agri-food industry
- Sourdough lactic acid bacteria as functional microorganisms for technological purposes
- Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes
- Health promoting features of sourdough lactic acid bacteria
- Rope and mould spoilage in breadmaking - risk analysis
- Impact of sourdough microbiota on FODMAPs and ATI content in bakery products
- Recent advances in the use of sourdough fermentation to improve the quality of gluten-free bakery products.