Relevant bibliographies by topics / Sourdough fermentation

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Sourdough fermentation'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Sourdough fermentation"

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Lin, Xiaoxi B., and Michael G. Gänzle. "Effect of Lineage-Specific Metabolic Traits of Lactobacillus reuteri on Sourdough Microbial Ecology." Applied and Environmental Microbiology 80, no. 18 (2014): 5782–89. http://dx.doi.org/10.1128/aem.01783-14.

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ABSTRACTThis study determined the effects of specific metabolic traits ofLactobacillus reuterion its competitiveness in sourdoughs. The competitiveness of lactobacilli in sourdough generally depends on their growth rate; acid resistance additionally contributes to competitiveness in sourdoughs with long fermentation times. Glycerol metabolism via glycerol dehydratase (gupCDE) accelerates growth by the regeneration of reduced cofactors; glutamate metabolism via glutamate decarboxylase (gadB) increases acid resistance by generating a proton motive force. Glycerol and glutamate metabolisms are li
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Vrancken, Gino, Tom Rimaux, Stefan Weckx, Frédéric Leroy, and Luc De Vuyst. "Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation." Applied and Environmental Microbiology 77, no. 8 (2011): 2716–26. http://dx.doi.org/10.1128/aem.02470-10.

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ABSTRACTSourdough fermentation is a cereal fermentation that is characterized by the formation of stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food fermentations in that the LAB that mostly dominate these fermentations are heterofermentative. In the present study, four wheat sourdough fermentations were carried out under different conditions of temperature and backslopping time to determine their effect on the composition of the microbiota of the final sourdoughs. A substantial effect of temperature was observed. A fermentation with 10 backsloppings (once
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Păcularu-Burada, Bogdan, Mihaela Turturică, João Miguel Rocha, and Gabriela-Elena Bahrim. "Statistical Approach to Potentially Enhance the Postbiotication of Gluten-Free Sourdough." Applied Sciences 11, no. 11 (2021): 5306. http://dx.doi.org/10.3390/app11115306.

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Fermented products are permanently under the attention of scientists and consumers, both due to nutritional importance and health promoting effects. The fermented functional foods contribute to a more balanced diet and increase the immune responses (among many other health effects) with positive implications for quality of life. In this sense, improving the sourdough’s fermentation to boost the biotic (postbiotic and paraprobiotic) properties of the sourdough-based products has positive impacts on the nutritional and functional properties of the final baked products. These enhanced sourdoughs
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Santos, Joanderson Gama, Evandro Leite de Souza, Marcus Vinícius de Souza Couto, et al. "Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread." Microorganisms 12, no. 6 (2024): 1199. http://dx.doi.org/10.3390/microorganisms12061199.

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Sourdough production is a complex fermentation process. Natural sourdough fermentation without standardization causes great variability in microbial communities and derived products. Starter cultures have emerged as alternatives to natural fermentation processes, which could improve bakery quality and produce bioactive compounds. This study aimed to evaluate the impacts of freeze-drying on the production and viability of sourdoughs with Lactiplantibacillus pentosus 129 (Lp) and Limosilactobacillus fermentum 139 (Lf), as well as their effects on the quality of long-fermentation bread. These str
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Khlestkin, V. K., M. N. Lockachuk, O. A. Savkina, L. I. Kuznetsova, E. N. Pavlovskaya, and O. I. Parakhina. "Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation." Vavilov Journal of Genetics and Breeding 26, no. 4 (2022): 385–93. http://dx.doi.org/10.18699/vjgb-22-47.

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The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the influence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously fermented sourdoughs were studied: dense rye sourdough and liquid rye sourdough, both prepared using the same batch of peeled rye flour. To study the taxonomic structure of the sourdough microbiome in dynamics, the method of high-throughput sequencing of 16S rRNA gene fragments of microorganisms was
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Polak, Tomaž, Rok Mejaš, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, and Blaž Cigić. "Accumulation and Transformation of Biogenic Amines and Gamma-Aminobutyric Acid (GABA) in Chickpea Sourdough." Foods 10, no. 11 (2021): 2840. http://dx.doi.org/10.3390/foods10112840.

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In general, sourdough fermentation leads to an improvement in the technological, nutritional, and sensory properties of bakery products. The use of non-conventional flours with a specific autochthonous microbiota may lead to the formation of secondary metabolites, which may even have undesirable physiological and toxicological effects. Chickpea flours from different suppliers have been used to produce sourdoughs by spontaneous and inoculated fermentations. The content of nutritionally undesirable biogenic amines (BA) and beneficial gamma-aminobutyric acid (GABA) was determined by chromatograph
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Rogalski, Esther, Matthias A. Ehrmann, and Rudi F. Vogel. "Strain-specific interaction of Fructilactobacillus sanfranciscensis with yeasts in the sourdough fermentation." European Food Research and Technology 247, no. 6 (2021): 1437–47. http://dx.doi.org/10.1007/s00217-021-03722-0.

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AbstractFructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs in combination with the sourdough yeast Kazachstania (K.) humilis or the generalist Saccharomyces (S.) cerevisiae. Previous studies revealed intra-species diversity in competitiveness or dominance in sourdoughs of F. sanfranciscensis, as well as preferences for a life with or without a specific yeast. In this study representative, differently behaving strains were studied in media with different sugars and electron acceptors, and in rye sourdough fermentatio
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Teleky, Bernadette-Emőke, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan, and Dan C. Vodnar. "Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour." Biomolecules 10, no. 5 (2020): 778. http://dx.doi.org/10.3390/biom10050778.

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Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lb. plantarum ATCC 8014 and Lb. casei ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without Saccharomyces cerevisiae on sourdough fermentation. For this purpose, the viability, pH, organic acids, and secondary metabolites production were investigated, together with the d
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De Vuyst, Luc, Vincent Schrijvers, Spiros Paramithiotis, et al. "The Biodiversity of Lactic Acid Bacteria in Greek Traditional Wheat Sourdoughs Is Reflected in Both Composition and Metabolite Formation." Applied and Environmental Microbiology 68, no. 12 (2002): 6059–69. http://dx.doi.org/10.1128/aem.68.12.6059-6069.2002.

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ABSTRACT Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured without the addition of baker's yeast. Application of sodium dodecyl sulfate-polyacrylamide gel electrophoresis of total cell protein, randomly amplified polymorphic DNA-PCR, DNA-DNA hybridization, and 16S ribosomal DNA sequence analysis, in combination with physiological traits such as fructose fermentation and mannitol production, allowed us to classify the isolated bacteria into the species Lactobacillus sanfranciscensis, Lactobacillus brevis, Lactobacillus paralimentarius, and Weissella c
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Pizarro, Fritz, and Francisco Franco. "Volatile Organic Compounds at Early Stages of Sourdough Preparation Via Static Headspace and GC/MS Analysis." Current Research in Nutrition and Food Science Journal 5, no. 2 (2017): 89–99. http://dx.doi.org/10.12944/crnfsj.5.2.05.

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Major aroma volatile compounds from whole wheat and all-purpose sourdough and their evolution were evaluated through static headspace gas chromatography-mass spectrometry (SHS-GC/MS) analysis during 28 days of fermentation. Sourdoughs were prepared on 1:1 ratio of flour to water (mass to volume) and fermented spontaneously at room temperature. GC/MS measurements for the evolution of aroma volatile compounds were conducted at 24, 168, 336, 504, and 672 hours of fermentation. Whole wheat sourdough contained more aroma volatile compounds (62) than all-purpose sourdough (45). The major aroma volat
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Dissertations / Theses on the topic "Sourdough fermentation"

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Yezbick, Gabrielle. "Physicochemical Characterization and Isoflavone Profiling of Sourdough Soy Bread." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1345313529.

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Martinbianco, Fernanda. "Desenvolvimento da tecnologia para a produção de pão sourdough: aspectos da produção de inóculo e qualidade sensorial de pães." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2013. http://hdl.handle.net/10183/77659.

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Neste trabalho, foi realizado um estudo sobre a produção de pães de fermentação natural ou “sourdough”, baseado na hipótese que este processo possa apresentar papel bem definido na melhoria do sabor, da estrutura de pão, na estabilização ou aumento dos níveis de vários compostos bioativos, retardamento da biodisponibilidade do amido (baixo índice glicêmico) e no aumento da biodisponibilidade de minerais.. Elaborou-se pães que foram produzidos via fermentação “sourdough” utilizando os microrganismos Kluyveromyces marxianus, Dekkera bruxellensis e Lactobacillus plantarum como cultura de partida.
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Vera, Annabelle. "Étude de l’écosystème levain de panification : incidence de l’échelle de fermentation sur la composition physico-chimique et microbiologique des levains." Thesis, Lyon 1, 2011. http://www.theses.fr/2011LYO10123.

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Vermeulen, Nicoline [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, Karl-Heinz [Akademischer Betreuer] Engel, and Michael G. [Akademischer Betreuer] Gaenzle. "Aroma relevant metabolic activities of lactobacilli during wheat sourdough fermentation / Nicoline Vermeulen. Gutachter: Karl-Heinz Engel ; Michael G. Gaenzle. Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2006. http://d-nb.info/1058141058/34.

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Manini, F. "NUTRITIONAL ENHANCEMENT OF WHEAT MILLING BY-PRODUCTS: CHEMICAL CHANGES AND EVOLUTION OF MICROBIOTA DURING SOURDOUGHLIKE FERMENTATION OF BRAN." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/259811.

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Several epidemiological studies indicate that high whole grains diets work as protective factors against chronic diseases, such as metabolic syndrome, cardiovascular diseases (CVD), and gastrointestinal cancer. These effects are likely related, at least in part, to their high content of fiber and bioactive compounds, with antioxidants and anti-carcinogenic properties, mainly present in bran and germ of cereal grains. Removal of these fractions during milling to improve shelf-life of the flour results in severe depletion of fiber and bioactive compounds. The loss of about 58% of fiber, 83% of M
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Falade, Adediwura T. "Improving the quality of non-wheat bread made from maize using sourdough fermentation." Thesis, 2015. http://hdl.handle.net/2263/44332.

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Due to the high cost of wheat importation in countries where the climatic conditions do not favour its cultivation, alternative sources of bread baking flour are required. Maize is a suitable alternative because it is by far the most important crop produced in Africa. However, it lacks gluten, the protein that is formed in wheat dough which is responsible for the desirable quality attributes (high loaf volume, soft and open crumb structure) of wheat bread. Therefore the need arises to improve maize bread quality. The effects of three types of non-wheat bread methods on the quality of maize br
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Thiele, Claudia [Verfasser]. "Hydrolysis of gluten and the formation of flavor precursors during sourdough fermentation / Claudia Thiele." 2004. http://d-nb.info/970779690/34.

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Books on the topic "Sourdough fermentation"

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Quinton, Warwick. Sourdough Fermentation Mini Guide: A Short Guide to the Sourdough Fermentation Process. Price, Anne-Marie, 2017.

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Suchocki, Daniel. Sourdough Quality Fermentation since 8000 BC. Independently Published, 2020.

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Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. Taylor & Francis Group, 2003.

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Handbook of dough fermentations. Marcel Dekker, Inc., 2003.

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Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. Taylor & Francis Group, 2003.

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Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. Taylor & Francis Group, 2003.

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Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. Taylor & Francis Group, 2003.

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Kulp, Karel, and Klaus Lorenz. Handbook of Dough Fermentations. Taylor & Francis Group, 2003.

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Auger, Sharonda. Easy Sourdough Recipes : How to Make Your Own Sourdough Baked Goods: Fermentation in Sourdough Baking. Independently Published, 2021.

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(Editor), Karel Kulp, and Klaus Lorenz (Editor), eds. Handbook of Dough Fermentations (Food Science and Technology). CRC, 2003.

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Book chapters on the topic "Sourdough fermentation"

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Corsetti, Aldo. "Technology of Sourdough Fermentation and Sourdough Applications." In Handbook on Sourdough Biotechnology. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5425-0_4.

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Brandt, Markus J., Jussi Loponen, and Stefan Cappelle. "Technology of Sourdough Fermentation and Sourdough Application." In Handbook on Sourdough Biotechnology. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23084-4_4.

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Nehir El, Sedef, Yesim Elmaci, Sibel Karakaya, and Alexandrina Sirbu. "Sourdough Fermentation as a Way to Improve Health Benefits and the Sensory Properties of Bakery Products." In Sourdough Innovations. CRC Press, 2023. http://dx.doi.org/10.1201/9781003141143-2.

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Katina, Kati, and Kaisa Poutanen. "Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast." In Handbook on Sourdough Biotechnology. Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-5425-0_9.

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Katina, Kati, Kaisa Poutanen, and Marco Gobbetti. "Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast." In Handbook on Sourdough Biotechnology. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23084-4_10.

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Khlestkin, Vadim K. "Changing Compositions of Sourdough with Prolonged Fermentation." In The Challenge of Sustainability in Agricultural Systems. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-72110-7_90.

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Albagli, Gabriel, Lillyan Nathalia Brito Silva, Nathália Moura Nunes, Daniel Perrone Moreira, Priscilla Filomena Fonseca Amaral, and Priscilla Vanessa Finotelli. "Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_10.

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Constantin, Oana Emilia, Bogdan Păcularu-Burada, and Gabriela-Elena Bahrim. "Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_12.

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Alper, Anıl, and Aylin Altan. "Recent Advances in the Use of Sourdough Fermentation to Improve the Quality of Gluten-Free Bakery Products." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_16.

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Pontonio, Erica, Michela Verni, Marco Montemurro, and Carlo Giuseppe Rizzello. "Sourdough: A Tool for Non-conventional Fermentations and to Recover Side Streams." In Handbook on Sourdough Biotechnology. Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-23084-4_9.

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Conference papers on the topic "Sourdough fermentation"

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Pankratyeva, N., N. Lesnikova, A. Ponomarev, and N. Goncharova. "Technology of making bread with sourdough of spontaneous fermentation from a mixture of rye and wheat flour." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0070357.

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