Sourdough Microbiota and Starter Cultures for Industry
Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as the science behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches method...
| Other Authors: | , , , |
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| Format: | eBook |
| Language: | English |
| Published: |
Cham
Springer International Publishing
2024, 2024
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| Edition: | 1st ed. 2024 |
| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
Table of Contents:
- 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