Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts...

Background: Lactic acid bacteria (LAB) isolated originally from sourdough are probably the best candidates as biopreservatives, because they are well adapted to the non-aseptic conditions in sourdough fermentation. The aim of the present study was to study antifungal properties of a dominant endogenous LAB isolated from whole barley sourdough. Methods: Whole barley flour from a mixture of ba...

Here, we report a 3.2-Mbp draft assembly for the genome of Lactobacillus plantarum IPLA 88. The sequence of this sourdough isolate provides insight into the adaptation of this versatile species to different environments.

The starter sponge, or inoculum, used in the production of San Francisco sourdough French bread contains a unique heterofermentative Lactobacillus species that was first isolated by Kline and Sugihara (4). Based on the exacting nutritional requirements and genetic composition of this organism, these authors proposed the new species name Lactobacillus sanfrancisco for the sourdough bacterium. Su...

The use of sourdough is the oldest biotechnological process to leaven baked goods, and it represents a suitable technology to improve traditional bread texture, aroma, and shelf life. A limited number of studies concerning the use of sourdough in gluten-free (GF) breadmaking have been published in comparison to those on traditional bread. The aim of this study was to compare the properties of G...

AIMS To evaluate the role of the peptidase activities from sourdough lactic acid bacteria (LAB) in the degradation of alpha-gliadin fragments. METHODS AND RESULTS Different proline-containing substrates were hydrolysed by LAB indicating pro-specific peptidase activities. Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792 displayed the highest tri- and di-peptidase activities,...

We report a draft genome sequence of Lactobacillus panis DSM 6035(T), isolated from sourdough. The genome of this strain is 2,082,789 bp long, with 47.9% G+C content. A total of 2,047 protein-coding genes were predicted.

The nutritional, economic, and social value of bread as a staple food commodity leads to the interest in optimizing its production extending shelf life through enhancement flavor, textural nutritional properties delaying staling microbial spoilage. However, freshness, quality are still major concerns areas development for bread-making industry. Sourdough technology tool enhancing pan bread, dis...

simple and corresponding impacts of adding acidic improvers (lactic acid , acetic acid and citric acid ) on bread staling has been researched twice in 3 levels( 0%, 0.25 % and 0.5 %) by factorial experimental method .there was an orthogonal comparison between the two treatments (acidified treatments and sourdough groups) in the second stage. the effect of lactic acid on bread staling was signif...

In order to contribute to the description of sourdough LAB composition, MiSeq sequencing and qPCR methods were performed in association with cultural methods. A panel of 16 French organic bakers and farmer-bakers were selected for this work. The lactic acid bacteria (LAB) diversity of their organic sourdoughs was investigated quantitatively and qualitatively combining (i) Lactobacillus sanfranc...