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Journal articles on the topic 'Sourdough fermentation'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

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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2

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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4

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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6

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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9

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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11

Blaiotta, Giuseppe, Raffaele Romano, Marco Trifuoggi, Maria Aponte, and Agnese Miro. "Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use." Foods 11, no. 9 (2022): 1278. http://dx.doi.org/10.3390/foods11091278.

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The search for sourdough starters for the direct production of baked goods with all the advantages of biological sourdough fermentation is still a crucial issue. In this study, 43 Lactic Acid Bacteria strains isolated from mature sourdoughs were evaluated for features of technological interest and tested for fermentation ability. Three microbial combinations were selected and used to produce bread. Based on GC-MS and sensory analysis, bread made by using the three combinations of strains was characterized by a more complex aroma profile with the prevalence of VOCs typical of sourdough bread. T

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Lebedenko, Tetiana, Viktoriia Kozhevnikova, Tamara Novichkova, and Olena Kotuzaki. "FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS." EUREKA: Life Sciences 4 (July 31, 2019): 36–44. http://dx.doi.org/10.21303/2504-5695.2019.00971.

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The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well

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Tetiana, Lebedenko, Kozhevnikova Viktoriia, Novichkova Tamara, and Kotuzaki Olena. "FEATURES OF DETERMINING THE QUALITY OF ETHNIC SOURDOUGHS AND WAYS OF USING THEM IN BAKING AND CATERING BUSINESS." EUREKA: Life Sciences 4 (July 31, 2019): 36–44. https://doi.org/10.21303/2504-5695.2019.00971.

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The usage of various sourdoughs increases in order to expand the range and improve the quality, nutritional properties, and safety of bread products. Spontaneous sourdoughs with different formulas and preparation parameters are used in technologies of popular ethnic products. This paper is devoted to the study of wheat spontaneous sourdoughs, such as hop, pea-anise, and wine yeast sourdough. The effect of the grade and baking properties of flour, the inclusion of additional ingredients that can act as enrichers of the nutrient medium, carriers of additional fermentation microorganisms, as well

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14

Pitsch, Johannes, Georg Sandner, Jakob Huemer, Maximilian Huemer, Stefan Huemer, and Julian Weghuber. "FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation." Foods 10, no. 4 (2021): 894. http://dx.doi.org/10.3390/foods10040894.

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Fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs) are associated with digestive disorders and with diseases such as irritable bowel syndrome. In this study, we determined the FODMAP contents of bread, bakery products, and flour and assessed the effectiveness of sourdough fermentation for FODMAP reduction. The fermentation products were analyzed to determine the DP 2–7 and DP >7 fructooligosaccharide (FOS) content of rye and wheat sourdoughs. FOSs were reduced by Acetobacter cerevisiae, Acetobacter okinawensis, Fructilactobacillus sanfranciscensis, and Leuconostoc citreum to

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15

Van der Meulen, Roel, Ilse Scheirlinck, Ann Van Schoor, et al. "Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs." Applied and Environmental Microbiology 73, no. 15 (2007): 4741–50. http://dx.doi.org/10.1128/aem.00315-07.

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ABSTRACT Four laboratory sourdough fermentations, initiated with wheat or spelt flour and without the addition of a starter culture, were prepared over a period of 10 days with daily back-slopping. Samples taken at all refreshment steps were used for determination of the present microbiota. Furthermore, an extensive metabolite target analysis of more than 100 different compounds was performed through a combination of various chromatographic methods including liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. The establishment of a stable microbial ecosystem occur

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Alba, Casado, Álvarez Alberto, González Leticia, Fernández Domingo, Marcos José L, and Tornadijo María E. "Effect of fermentation on microbiological, physicochemical and physical characteristics of sourdough and impact of its use on bread quality." Czech Journal of Food Sciences 35, No. 6 (2017): 496–506. http://dx.doi.org/10.17221/68/2017-cjfs.

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The chemical, microbiological, and texture characteristics and rheological properties of sourdoughs were studied in the course of fermentations at 25 and 35°C over a period of 72 hours. After 6 h of fermentation, pH decreased rapidly in the sourdough at 35°C. However, after 72 h the pH values were slightly lower in the sourdough at 25°C. To obtain sourdough with an optimum pH, 11 h were required at 25°C and 9 h at 35°C. Acidity increased more slowly in sourdough at 25°C. However, values were similar in both types of dough after 24 h, but higher in dough at 25°C after 72 hours. Counts of lactic

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Meroth, Christiane B., Jens Walter, Christian Hertel, Markus J. Brandt, and Walter P. Hammes. "Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis." Applied and Environmental Microbiology 69, no. 1 (2003): 475–82. http://dx.doi.org/10.1128/aem.69.1.475-482.2003.

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ABSTRACT Four sourdoughs (A to D) were produced under practical conditions by using a starter mixture of three commercially available sourdough starters and a baker's yeast constitutively containing various species of lactic acid bacteria (LAB). The sourdoughs were continuously propagated until the composition of the LAB flora remained stable. Two LAB-specific PCR-denaturing gradient gel electrophoresis (DGGE) systems were established and used to monitor the development of the microflora. Depending on the prevailing ecological conditions in the different sourdough fermentations, only a few Lac

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Raffak, Anas, Youssef Chafai, Allal Hamouda, Amina Ouazzani Touhami, and Majid Mounir. "Assessment of the Fermentative Performance of Traditional Fresh Moroccan Sourdoughs and Their Freeze-Dried Forms Using Online Monitoring Device: Panigraph." Applied Sciences 13, no. 22 (2023): 12453. http://dx.doi.org/10.3390/app132212453.

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The fermentative activity of sourdoughs and their stabilities are some of the main concerns of professionals in food science. The aim of this study was to evaluate the fermenting capacity of three traditional fresh sourdoughs and their freeze-dried forms with different compositions prepared by housewives in three different regions of Morocco. A device equipped with several sensors was developed to monitor several parameters simultaneously and in real time (the pH, dough rise, loss of mass, CO2 and ethanol release). The results showed that the duration of dough fermentation was long, ranging fr

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Bautista-Espinoza, Paola Itzel, Aniello Falciano, Rosalía Reynoso-Camacho, et al. "Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds." Foods 14, no. 10 (2025): 1748. https://doi.org/10.3390/foods14101748.

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The wastage of by-products generated in the food industry is an issue that should be addressed by determining a second use for these products, with sourdough fermentation being the most popular technology used. The aim of this research was to evaluate the impact of adding agave bagasse (AB) and Lactococcus lactis NRRL B-50307 to sourdough that was later used in the formulation of bread rolls. Five treatments were tested: B1: wheat flour; BI2: wheat flour inoculated with L. lactis (1 × 106 CFU/mL); C10: wheat flour + AB (10% w/w); T5: 5% AB + wheat flour inoculated with L. lactis (1 × 106 CFU/m

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Tieking, Markus, Maher Korakli, Matthias A. Ehrmann, Michael G. Gänzle, and Rudi F. Vogel. "In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria." Applied and Environmental Microbiology 69, no. 2 (2003): 945–52. http://dx.doi.org/10.1128/aem.69.2.945-952.2003.

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ABSTRACT EPS formed by lactobacilli in situ during sourdough fermentation may replace hydrocolloids currently used as texturizing, antistaling, or prebiotic additives in bread production. In this study, a screening of >100 strains of cereal-associated and intestinal lactic acid bacteria was performed for the production of exopolysaccharides (EPS) from sucrose. Fifteen strains produced fructan, and four strains produced glucan. It was remarkable that formation of glucan and fructan was most frequently found in intestinal isolates and strains of the species Lactobacillus reuteri, Lactobacillu

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Semumu, Thandiwe, Nerve Zhou, Lebani Kebaneilwe, Daniel Loeto, and Thando Ndlovu. "Exploring the Microbial Diversity of Botswana’s Traditional Sourdoughs." Fermentation 10, no. 8 (2024): 417. http://dx.doi.org/10.3390/fermentation10080417.

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Sourdough is one of the oldest technologies employed by humans to leaven bread because of its ability to enhance the flavour and structure of bread using micro-organisms. However, there is a lack of comprehensive information in Botswana regarding the diversity of sourdough starters and the fermentative micro-organisms responsible for spontaneous fermentation. The present study aimed to explore the microbial species diversity of sourdoughs in Botswana and gain insight into the unique microbial communities involved in sourdough production. A total of nine samples were collected from different ar

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Lupu, Anca, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean, and Iuliana Aprodu. "Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking." Applied Sciences 15, no. 10 (2025): 5468. https://doi.org/10.3390/app15105468.

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Gluten-free flour blends, consisting of quinoa and sorghum flours, were used in the present study to prepare sourdough samples, which were characterized in terms of physical–chemical properties, the thermo-mechanical behavior of dough and bread making performance. The quinoa–sorghum flour blends (100:0, 75:25, 50:50) were fermented using two different starter cultures, consisting of Lacticaseibacillus rhamnosus, Levilactobacillus brevis and Lactiplantibacillus plantarum (SC1), and Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus (SC2). After 20 h of fermentation

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Sanmartín, Gemma, Jose A. Prieto, Miguel Morard, Francisco Estruch, Josep Blasco-García, and Francisca Randez-Gil. "The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour." Foods 14, no. 10 (2025): 1677. https://doi.org/10.3390/foods14101677.

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Roasted carob flour is a sustainable ingredient rich in dietary fiber, polyphenols, and pinitol, offering potential for both food and pharmaceutical applications. However, its high sugar content and the presence of undesirable compounds such as furans present challenges for its use in bread making. This study evaluated the effects of prolonged sourdough fermentation on roasted carob flour, with a focus on microbial dynamics and its functional and technological properties. Carob and carob–wheat sourdoughs were prepared using a mixed starter culture comprising three lactic acid bacteria (Lactipl

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Meroth, Christiane B., Walter P. Hammes, and Christian Hertel. "Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis." Applied and Environmental Microbiology 69, no. 12 (2003): 7453–61. http://dx.doi.org/10.1128/aem.69.12.7453-7461.2003.

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ABSTRACT Four sourdoughs (A to D) were produced under practical conditions, using a starter obtained from a mixture of three commercially available sourdough starters and baker's yeast. The doughs were continuously propagated until the composition of the microbiota remained stable. A fungi-specific PCR-denaturing gradient gel electrophoresis (DGGE) system was established to monitor the development of the yeast biota. The analysis of the starter mixture revealed the presence of Candida humilis, Debaryomyces hansenii, Saccharomyces cerevisiae, and Saccharomyces uvarum. In sourdough A (traditiona

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Savic, Dragisa, and Natasa Jokovic. "The impact of lactic acid bacteria on sourdough fermentation." Chemical Industry 59, no. 9-10 (2005): 235–37. http://dx.doi.org/10.2298/hemind0510235s.

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The baking of sourdough breads represents one of the oldest biotechnological processes. Despite traditionality, sourdough bread has great potential because of its benefits. Sourdough is a mixture of flour and water that is dominated by a complex microflora composed of yeasts and lactic acid bacteria that are crucial in the preparation of bread dough. Lactic acid bacteria cause acidification by producing lactic acid that increases the shelf life of bread by preventing the growth of undesirable microorganisms and affects the nutritional value of bread by increasing the availability of minerals.

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Chaoui, A., M. Faid, and R. Belhcen. "Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation." Eastern Mediterranean Health Journal 9, no. 1-2 (2003): 141–47. http://dx.doi.org/10.26719/2003.9.1-2.141.

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Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid

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Voučko, Bojana, Nikolina Čukelj Mustač, Ljiljana Nanjara, et al. "Fermentation Performance of Carob Flour, Proso Millet Flour and Bran for Gluten-Free Flat-Bread." Foods 13, no. 21 (2024): 3458. http://dx.doi.org/10.3390/foods13213458.

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Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with Limosilactobacillus fermentum and Kluyveromyces marxianus (LF + KM) and to compare the performance of LF + KM with a commercial starter (LIVENDO® LV1). A mixture design (n = 13) was

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Tetiana, Lebedenko, Kozhevnikova Viktoriia, Kotuzaki Olena, and Novichkova Tamara. "DETERMINING THE EFFICIENCY OF SPONTANEOUS SOURDOUGH FOR STABILIZING THE QUALITY OF BREAD PRODUCTS IN BAKERIES AND CATERING ENTERPRISES." Eastern-European Journal of Enterprise Technologies 4, no. 11 (100) (2019): 22–35. https://doi.org/10.15587/1729-4061.2019.174289.

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Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that impede the introduction of spontaneous sourdough technology. The expediency of forming the theoretical basis of such technologies, specifying the requirements for raw materials, semi-finished, and finished products, and harmonizing the terminology, technologies, and regulatory documents accepted throughout the world has been emphasized. The expedi

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Mykhonik, Larysa, Inna Hetman, and Oksana Naumenko. "EFFICIENCY OF SOURDOUGHS OF SPONTANEOUS FERMENTATION FROM CEREAL FLOUR IN BAKERY TECHNOLOGIES." ПРОДОВОЛЬЧІ РЕСУРСИ 11, no. 20 (2023): 28–34. http://dx.doi.org/10.31073/foodresources2023-20-03.

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Subject. Sourdoughs of spontaneous fermentation from buckwheat, oat and rice flour, as well as dough and bread with the addition of the above-mentioned sourdoughs. The goal is to investigate the effectiveness of the use of oat, buckwheat and rice sourdoughs of spontaneous fermentation in the technology of bread products of various assortments. Methods. When conducting research, generally accepted methods were used, as well as cause-and-effect analysis, experimental, calculation and logical generalization. Results. In the conditions of the development of discrete production and the popularity o

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Bockwoldt, Julia A., Johanna Fellermeier, Emma Steffens, Rudi F. Vogel та Matthias A. Ehrmann. "β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads". Foods 10, № 3 (2021): 547. http://dx.doi.org/10.3390/foods10030547.

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Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods including baked goods, β-glucan formation, by using lactic acid bacteria (LAB), offers additional values. Through renunciation of sucrose addition for bacterial β-d-glucan formation, which is required for the production of other homopolysaccharides, residual sweetness of baked goods can be avoided, and predicted prebiotic properties can be exploited. As pr

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Dobre, Alina Alexandra, Elena Mirela Cucu, and Nastasia Belc. "Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours." Applied Sciences 14, no. 11 (2024): 4955. http://dx.doi.org/10.3390/app14114955.

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One of the oldest biotechnological processes used in bread manufacture is sourdough production which relies on wild yeast and lactobacillus cultures naturally present in flour. The aim of this paper was to evaluate the influence of selected flours of different cereal grains (ancient wheat, corn, and rye), different dough variations, and temperature of fermentation on the quality of spontaneous sourdough. Two values of fermentation temperatures were tested (25 °C and 35 °C), and for each temperature analyzed, three backslopping steps were carried out to obtain mature doughs according to the tra

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Hernández-Parada, Natali, Oscar González-Ríos, Mirna Leonor Suárez-Quiroz, et al. "Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production." Microorganisms 11, no. 1 (2022): 109. http://dx.doi.org/10.3390/microorganisms11010109.

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The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review fo

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Hernández-Figueroa, Ricardo H., Emma Mani-López, Enrique Palou, and Aurelio López-Malo. "Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review." Fermentation 10, no. 1 (2023): 7. http://dx.doi.org/10.3390/fermentation10010007.

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Sourdough is a key component in traditional and artisanal bread making. It imparts unique flavors and textures to bread, which are highly sought after by consumers. The use of sourdoughs to prepare bakery products has been researched for more than 30 years, and accumulated research shows the performance of sourdoughs as an alternative to improve the organoleptic characteristics of bread and its shelf life. The purpose of this review is to present an overview of the research carried out on the use of sourdoughs from lactic acid bacteria and their benefits in the quality characteristics of bread

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De Luca, Lucia, Alessandra Aiello, Fabiana Pizzolongo, Giuseppe Blaiotta, Maria Aponte, and Raffaele Romano. "Volatile Organic Compounds in Breads Prepared with Different Sourdoughs." Applied Sciences 11, no. 3 (2021): 1330. http://dx.doi.org/10.3390/app11031330.

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Sourdough is an old example of a natural starter composed of a mixture of flour, water, and metabolites and is produced by naturally occurring lactic acid bacteria and yeasts that influence bread aroma. In this work, four types of sourdough were used to prepare bread: one sourdough with yeast beer and three with bacteria and yeasts. The physicochemical parameters (pH, moisture, water activity, and organic acids) of the bread and sourdoughs were assessed. Lactic, acetic, and succinic acids were found in considerable amounts in sourdoughs and the corresponding breads. The fermentation quotient (

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Koj, Kamila, and Ewa Pejcz. "Rye Dietary Fiber Components upon the Influence of Fermentation Inoculated with Probiotic Microorganisms." Molecules 28, no. 4 (2023): 1910. http://dx.doi.org/10.3390/molecules28041910.

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Rye flour is used as the main ingredient of sourdough bread, which has technological and gastronomic benefits and increased nutritional value. The transformations observed during fermentation and baking may enable the conversion or degradation of rye dietary fiber carbohydrates built mainly of arabinoxylans, fructans, and β-glucans. This study aimed to determine the dynamics of the changes in the contents of complex carbohydrates in sourdoughs inoculated with potential probiotic microorganisms as well as the polysaccharide composition of the resulting bread. Sourdoughs were inoculated with the

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Sluková, Marcela, Lucie Jurkaninová, Simona Gillarová, Šárka Horáčková, and Pavel Skřivan. "Rye – nutritional and technological evaluation in Czech cereal technology – A review: Sourdoughs and bread." Czech Journal of Food Sciences 39, No. 2 (2021): 65–70. http://dx.doi.org/10.17221/204/2020-cjfs.

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Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdough use in the Czech Republic and in global perspective. The fermentation process leads to the activation and accessibility of a number of healthy bioactive components of rye flour. Compounds with antifungal activity formed during fermentation can effectively enhance the microbial stability of bread. Rye sourdoughs as a part of the bread recipe caus

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Anker, Marvin, Abdolrahim Yousefi-Darani, Viktoria Zettel, Olivier Paquet-Durand, Bernd Hitzmann, and Christian Krupitzer. "Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis." Sensors 23, no. 18 (2023): 7681. http://dx.doi.org/10.3390/s23187681.

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Sourdough can improve bakery products’ shelf life, sensory properties, and nutrient composition. To ensure high-quality sourdough, the fermentation has to be monitored. The characteristic process variables for sourdough fermentation are pH and the degree of acidity measured as total titratable acidity (TTA). The time- and cost-intensive offline measurement of process variables can be improved by utilizing online gas measurements in prediction models. Therefore, a gas sensor array (GSA) system was used to monitor the fermentation process of sourdough online by correlation of exhaust gas data wi

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Müller, Denise C., Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger, and Regine Schönlechner. "Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns." Fermentation 8, no. 2 (2022): 42. http://dx.doi.org/10.3390/fermentation8020042.

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Functional lactic acid bacteria (LAB) as starter cultures used in sourdough fermentation have been researched for years. This study evaluated the LAB strains Leuconostoc citreum DCM65 (mannitol, exopolysaccharide producing, antifungal activity) and Lactiplantibacillus plantarum subsp. plantarum MA418 (amylolytic activity) and their potential as single or co-culture starters in sourdough fermented buns containing different levels of sugar (control 9% and reduced 0, 3, 6%). Cell counts, pH development, and organic acids were determined before and after sourdough fermentation (30 °C, 24 h) and ph

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Rizzello, Carlo Giuseppe, Ivana Cavoski, Jelena Turk, et al. "Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis." Applied and Environmental Microbiology 81, no. 9 (2015): 3192–204. http://dx.doi.org/10.1128/aem.04161-14.

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ABSTRACTTriticum turgidumsubsp.durumwas grown according to four farming systems: conventional (CONV), organic with cow manure (OMAN) or green manure (OLEG), and without inputs (NOINPUT). Some chemical and technological characteristics differed between CONVand organic flours. As shown by two-dimensional electrophoresis (2-DE) analysis, OMANand OLEGflours showed the highest number of gliadins, and OMANflour also had the highest number of high-molecular-mass glutenins. Type I sourdoughs were prepared at the laboratory level through a back-slopping procedure, and the bacterial ecology during sourd

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Islam, Md Ahmadul, and Shahidul Islam. "Sourdough Bread Quality: Facts and Factors." Foods 13, no. 13 (2024): 2132. http://dx.doi.org/10.3390/foods13132132.

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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 can enhance the nutritional attributes of bread made from wheat grain. In recent times, sourdough bread has experienced a resurgence, fueled by growing consumer demand for healthier bread options. The market dynamics for sourdough illustrate its rapid expansion and significant role in the contemporary food industry. Sourdough fermentation improves nutritional qualities by altering the structure and function of pro

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De Vero, Luciana, Giovanna Iosca, Maria Gullo, and Andrea Pulvirenti. "Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs." Applied Sciences 11, no. 8 (2021): 3694. http://dx.doi.org/10.3390/app11083694.

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Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composition of the flour and the sourdough production technology. For many decades the scientific community has explored the microbiological, biochemical, technological and nutritional potential of sourdoughs. Traditionally, sourdoughs have been used to improve the organoleptic properties, texture, digestibility, palatability, and safety of bread and o

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Ogilvie, Olivia J., Juliet A. Gerrard, Sarah Roberts, Kevin H. Sutton, Nigel Larsen, and Laura J. Domigan. "A Case Study of the Response of Immunogenic Gluten Peptides to Sourdough Proteolysis." Nutrients 13, no. 6 (2021): 1906. http://dx.doi.org/10.3390/nu13061906.

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Celiac disease is activated by digestion-resistant gluten peptides that contain immunogenic epitopes. Sourdough fermentation is a potential strategy to reduce the concentration of these peptides within food. However, we currently know little about the effect of partial sourdough fermentation on immunogenic gluten. This study examined the effect of a single sourdough culture (representative of those that the public may consume) on the digestion of immunogenic gluten peptides. Sourdough bread was digested via the INFOGEST protocol. Throughout digestion, quantitative and discovery mass spectromet

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Woo, Seung-Hye, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi, and Jong-Dae Park. "Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough." Foods 12, no. 23 (2023): 4367. http://dx.doi.org/10.3390/foods12234367.

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With the increasing number of people affected by gluten consumption-related diseases, adhering to a gluten-free (GF) diet is the most effective preventive measure. Herein, we aimed to isolate and characterize the functional properties of autochthonous lactic acid bacteria (LAB) and yeast from various GF sourdoughs to determine their suitability in starter cultures for sourdough preparation. Three LAB, Weissella confusa BAQ2, Lactobacillus brevis AQ2, Leuconostoc citreum YC2, and Saccharomyces cerevisiae BW1, were identified. The isolated LAB exhibited greater TTA, faster acidification rates, a

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Hu, Liping, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang, and Xiumei Tao. "The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers." Foods 12, no. 3 (2023): 555. http://dx.doi.org/10.3390/foods12030555.

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Sourdough fermentation has been widely used in food products. However, there has been limited study of the effect of co-fermentation with lactic acid bacteria and yeast on the dough and cracker products. In this study, the influence of co-fermentation with Lactobacillus plantarum HLJ29L2 (LP HLJ29L2) and yeast on wheat protein digestibility of cracker was studied, and the mechanism of the protein changes in sourdough during fermentation was further explored. Co-fermentation with LP HLJ29L2 and yeast (DN-1) strongly improved the protein digestibility of cracker. At the same time, the content of

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Merenkova, S. P., and P. S. Petrushenko. "ANALYSIS OF BIOTECHNOLOGICAL PROCESSES DURING THE MATURATION OF RYE SOURDOUGH BASED ON PROBIOTIC MICROORGANISMS." Bulletin of the South Ural State University Series Food and Biotechnology 13, no. 2 (2025): 103–11. https://doi.org/10.14529/food250211.

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Probiotic sourdough starters for bakery production influence biochemical processes during the ripening of semi-finished products, enrich bread with valuable nutrients, influence its taste, flavor, prolong shelf life. The aim of the work was to investigate the biotechnological prop erties of liquid rye sourdough starter with probiotic microorganisms of the genus Bifidobacterium. The research objects were samples of rye sourdough starter prepared according to the Leningrad scheme and rye flour sourdough starter prepared on the basis of Bifidobacterium concentrate and yeast S. Minor. Fermentation

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Singh, Sunita, Shruti Sethi, Sangeeta Gupta, Charanjit Kaur, and Ed Wood. "FERMENTATION OF MULTIGRAIN DOUGH – AN APPROACH TO REDUCE GLYCEMIC INDEX FOR HEALTHY BREAD." EUREKA: Life Sciences 5 (September 17, 2019): 19–31. http://dx.doi.org/10.21303/2504-5695.2019.00994.

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The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads. The fermentation process of breads from mixed flours is one way, reported to reduce the glycemic index as compared to white bread. In this paper, we have discussed the use of (autochthonous) native culture vs pure culture use, in fermentation to prepare a starter culture sourdough by propagative fermentation. Since such a dough is incorporated in the sourdough bread making process (1:3), by th

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Alkay, Zuhal, Fereshteh Falah, Hasan Cankurt, and Enes Dertli. "Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential." Foods 13, no. 11 (2024): 1732. http://dx.doi.org/10.3390/foods13111732.

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Sourdough fermentation is one of the oldest traditional methods in food technology and occurs as a result of fermentation of flour prepared from grains. The nutritional role of sourdough is related to the final composition of fermented foods prepared through sourdough fermentation, and recently, sourdough has become an important application to improve nutrition characteristics of bread. Thanks to lactic acid bacteria (LAB) presented in sourdough microflora and metabolites partially produced by yeasts, technological and important nutritional features of the bread improve and an increase in shel

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BANU, IULIANA, CORINA NEAGU, and IULIANA APRODU. "Effect of milling and sourdough fermentation on bioactive compounds of selected multigrain blends." Romanian Biotechnological Letters 26, no. 6 (2021): 3022–30. http://dx.doi.org/10.25083/rbl/26.6/3022-3030.

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Blends of wheat, rye and barley were used to obtain multigrain milling fractions. The multigrain flours were further subjected to fermentation, and the metabolites profile and the nutritional potential of the obtain sourdoughs were explored. Increasing the level of rye and barley in the multigrain blends resulted in increased DPPH RSA, total phenolic and folic acid contents in flours and brans. The level of panthotenic acid decreased in flours and brans, with the increase of rye and barley levels. Both spontaneous and lactic acid bacteria assisted sourdough fermentation resulted in lower level

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Klava, Dace, Iveta Poisa, Sanita Reidzane, Tatjana Kince, Jekaterina Kazantseva, and Anna Traksmaa. "The Influence of Germinated Hull-less Barley Sordough Fermentation Conditions on the Microbiota Development." Rural Sustainability Research 46, no. 341 (2021): 105–15. http://dx.doi.org/10.2478/plua-2021-0022.

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Abstract Sourdough plays an important role in quality assurance, especially during developing wholegrain wheat bread products. The value of barley and hull-less barley grains is determined by the low lipid and high carbohydrate (starch and resistant starch) content, balanced amino acid profile, dietary fibre and phenolic compounds. During germination (24 h) the amount of sugar, amino acids and vitamins increase in the grains. Therefore, it could be optimal environment for microbiota growth in sourdough. The goal of the research was to find optimal technological parameters and to study microorg

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Martín-Garcia, Alba, Montserrat Riu-Aumatell, and Elvira López-Tamames. "Revalorization of Cava (Spanish Sparkling Wine) Lees on Sourdough Fermentation." Fermentation 8, no. 3 (2022): 133. http://dx.doi.org/10.3390/fermentation8030133.

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Cava lees are a sparkling wine by-product formed of dead microorganisms, tartaric acid and other inorganic compounds, with a potential for enhancing microbial growth. Lees are rich in antioxidant compounds as well as β-glucans and mannoproteins. The aim of this study was to evaluate the effect of different concentrations of cava lees (0–2% w/w) on the microbiota (LAB and yeasts) responsible for sourdough fermentation (8 days) to revalorize this by-product of the wine industry. The results showed that 2% cava lees promoted microbial growth and survival in both wheat and rye sourdoughs, except f

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