The subject of this study was to investigate lactic acid bacteria (LAB) and yeasts microbiota traditional sourdough (n = 36) indicate characteristics enriched that is produced from combinations isolates. A total 60 LAB 40 were identified by matrix-assisted laser desorption ionisation-time-of-flight mass spectrometry (MALDI-TOF MS) analysis. dominant microflora Lactobacillus brevis (43.33%), Ped...

In this study, sourdough breads were made using Lactiplantibacillus plantarum starter isolated from traditional sourdoughs. The main objective of study was the effect green tea powder extracts (0.25%, 0.50%, 0.75% and 1.0%) on added bread. dynamic rheological properties doughs determined. Bread production carried out then texture analysis, specific volume, color DPPH total phenolic analysis per...

Over the past few years, interest in dextrans produced by lactic acid bacteria (LAB) has experienced a renaissance because of their prospective application as natural hydrocolloids in fermented products. Though the benefits of dextrans as hydrocolloids in sourdough bread have been the subject of several studies, only in a few of these studies have the structural features of the potential dextra...

After isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus 69B2 and Leuconostoc lactis 95A) were selected through quantitative analysis on solid media containing sucr...

Aromatic amino acids act as precursors of various low molecular weight (<1kDa) antimicrobial compounds including hydroxy acids such as phenyllactic acid, hydroxyphenyllactic acid, indolelactic acid, alcohols such as phenylethyl alcohol for example and others. These metabolites are known to play an important role in biopreservation of fermented food products as cheese, beer, sourdough, fermented...

Health concerns led to a shift toward the consumption of high dietary fiber bread. Additionally, climate change and supply chain have investigation new sources utilizing waste products or co-products various crops, such as hazelnuts. The utilization hazelnut skin also presents value-adding opportunity for producers processors. This research aims investigate source enhance nutritional quality so...

Two methods of adding carrot and beet powders to the sourdough round cracknel products have been studied, such as dry pre-hydrated ones. The water-retaining properties change in lifting force yeast when applying non-hydrated hydrated before fermentation were investigated. For experiment, we used Vitbiokor LLC powders. average integral particle size powder was 85-95 microns, —95-105 microns. We ...