The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

Sourdough is a process that expanding nowadays. However, the microorganisms present produce metabolites can cause changes in breads. Thus, objective of this work was to evaluate effects substrates and types wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity fermentative different sourdough, comparing them with dry yeast. In way, six sourdou...

A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) identified 16S rDNA analysis, and selected strain (C. CP8) employed to ferment obtain standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed identif...

In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a production laboratory using the selected st...

The aim of this study was to compare the glycaemic index of breads produced using different rising methods and leavening agents. Eleven bread varieties were selected based on method of production, and divided between three groups of ten participants (mean +/- SD age 30.0 +/- 10.7 years and BMI 22.9 +/- 2.8). Standard glycaemic index testing protocol was implemented after an overnight fast, usin...

In the present era, consumers wish to have a wide range of foods that are nutritious and flavorful and have long shelf life without added preservatives. Sourdough is an important modern fermentation of cereal flours and water based upon an earlier spontaneous process. The sourdough microflora is dominated by lactic acid bacteria and, along with yeast, they play a key role in the fermentation of...

Weissella confusa is a rod-shaped heterofermentative lactic acid bacterium from the family of Leuconostocaceae. Here we report the draft genome sequence of the strain W. confusa LBAE C39-2 isolated from a traditional French wheat sourdough.

Sourdough bread is a type of that naturally made using natural yeast or so-called sourdough. Banana flour and mocaf are types processed from local raw materials which quite abundantly available in Indonesia. can be used as substitutes making bread, because these two have good nutritional content. This study aims to determine the effect percentage on uniformity pores sourdough breadbased hedonic...

1 2 Scope: Understanding relationships between dietary whole grain and health is hindered by 3 incomplete knowledge of potentially bioactive metabolites derived from these foods. We 4 aimed to discover compounds in urine correlated with changes in amounts of wholegrain rye 5 consumption. 6 Methods and Results: After a wash-out period, volunteers consumed 48 g wholegrain rye 7 foods per day for ...