Role of lactic acid bacteria and yeasts in sourdough fermentation during breadmaking: Evaluation of postbiotic-like components and health benefits

Lactobacillus acidophilus, L. plantarum, L. rhamnosus, and L. reuteri Cell-Free Supernatants Inhibit Candida parapsilosis Pathogenic Potential upon Infection of Vaginal Epithelial Cells Monolayer and in a Transwell Coculture System In Vitro

(2022) Luca Spaggiari et al.   Microbiology Spectrum

The diversity and function of sourdough starter microbiomes

(2021) Elizabeth A Landis et al.   eLife

Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses

(2021) Carsten Nachtigall et al.   Foods

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

(2021) Seppo Salminen et al.   Nature Reviews Gastroenterology & Hepatology

Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients

(2021) Luc De Vuyst et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

(2021) Erica Pontonio et al.   Frontiers in Microbiology

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

(2020) Aspen T. Reese et al.   mSphere

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

(2020) Stavros Plessas et al.   Foods

Lactic Acid Fermentation of Cereals and Pseudocereals: Ancient Nutritional Biotechnologies with Modern Applications

(2020) Penka Petrova et al.   Nutrients

Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

(2020) Bogdan Păcularu-Burada et al.   Microorganisms

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

(2020) Michela Palla et al.   Scientific Reports

Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter

(2020) Mansi Limbad et al.   Foods

Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain

(2020) Rosana Chiva et al.   Microorganisms

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour

(2019) Charlotte Urien et al.   Frontiers in Microbiology

Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings

(2019) Viola Galli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of exopolysaccharides produced by Lactobacillus sanfranciscensis on the processing properties of wheat doughs

(2019) Michael Seitter et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

Paraprobiotics and postbiotics: concepts and potential applications in dairy products

(2019) Cássia P Barros et al.   Current Opinion in Food Science

Review article: short chain fatty acids as potential therapeutic agents in human gastrointestinal and inflammatory disorders

(2018) P. A. Gill et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

(2018) Els Debonne et al.   FOOD CONTROL

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

(2018) Lu Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

(2018) Alireza Sadeghi et al.   FOOD CONTROL

Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries

(2018) Akihito Fujimoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

(2017) Reijo Laatikainen et al.   Nutrients

Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome

(2016) R. Laatikainen et al.   ALIMENTARY PHARMACOLOGY & THERAPEUTICS

Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods

(2016) Caroline N. de Almada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Contribution of the tricarboxylic acid (TCA) cycle and the glyoxylate shunt in Saccharomyces cerevisiae to succinic acid production during dough fermentation

(2015) Mohammad N. Rezaei et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties

(2014) Kontham Kulangara Varsha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life

(2014) R. Di Monaco et al.   Food and Bioprocess Technology

In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matrices

(2014) Susanna Kariluoto et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antimicrobial and anti-adhesive properties of biosurfactant produced by lactobacilli isolates, biofilm formation and aggregation ability

(2014) Eman Zakaria Gomaa   JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY

Improving bioaccessibility and bioavailability of phenolic compounds in cereal grains through processing technologies: A concise review

(2014) Tao Wang et al.   Journal of Functional Foods

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

Mapping of Saccharomyces cerevisiae metabolites in fermenting wheat straight-dough reveals succinic acid as pH-determining factor

(2012) Vinay B. Jayaram et al.   FOOD CHEMISTRY

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Whole grain wheat sourdough bread does not affect plasminogen activator inhibitor-1 in adults with normal or impaired carbohydrate metabolism

(2010) K.A. MacKay et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Sourdough bread: Starch digestibility and postprandial glycemic response

(2009) Francesca Scazzina et al.   JOURNAL OF CEREAL SCIENCE

Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses

(2009) Jenni Lappi et al.   JOURNAL OF CEREAL SCIENCE

The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

(2008) Anita Mofidi Najjar et al.   BRITISH JOURNAL OF NUTRITION