Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. Comparative 16S rDNA sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, Lactobacillus farciminis, Lactobacillus alimentarius and Lactobacillus kimchii. To character...

Abstract The population of gluten sensitive people has been gradually rising in the last decades. food industry, especially bakery industry to develop more gluten-free products satisfy consumer's demand. However, quality these differs from attributes a standard glutenious product. Therefore, aim our research was good sourdough product with 3 different flours: millet, brown rice and commercially...

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. MA418 (amylolytic their potential single or co-culture starters fermented buns containing different levels of s...

This study aimed to assess the impact of bacterial species and fermentation time on wheat bread quality, FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides, polyols) content, antioxidant activity bread, utilizing boosted native sourdough as a novel approach enhance production. The incorporation lactic acid bacteria strains, i.e., Lacticaseibacillus casei Lactiplantibacillus pl...