The use of whole grain foods, such as oat and rye, beneficial to one's health, could be substantially extended if their flavour properties and flavour stability were better known, and they could be modified in a controlled way. The aim of this study was to specify how the flavour of oat and rye is formed, and which processing factors influence it. The understanding underlying the perceived flav...

The antifungal activity of proteinaceous compounds from different food matrices was investigated. In initial experiments, water-soluble extracts of wheat sourdoughs, cheeses, and vegetables were screened by agar diffusion assays with Penicillium roqueforti DPPMAF1 as the indicator fungus. Water-soluble extracts of sourdough fermented with Lactobacillus brevis AM7 and Phaseolus vulgaris cv. Pint...

We report here the complete genome sequence of Lactococcus lactis subsp. lactis strain A12, a strain isolated from sourdough. The circular chromosome and the four plasmids reveal genes involved in carbohydrate metabolism that are potentially required for the persistence of this strain in such a complex ecosystem.

Lactobacillus sanfranciscensis LSCE1 was selected as a target organism originating from recurrently refreshed sourdough to study the metabolic rerouting associated with the acid stress exposure during sourdough fermentation. In particular, the acid stress induced a metabolic shift toward overproduction of 3-methylbutanoic and 2-methylbutanoic acids accompanied by reduced sugar consumption and p...

: Type I sourdough refers to a natural fermentation of flour and water used manufacture baked goods, with specific sensory, technological, nutritional attributes. However, it is slow process, quite laborious, that occurs without standardization. Thus, on an industrial scale, becomes viable from the use type III sourdough, in which microbial cultures are selected stabilized by drying, results te...

Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs.The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined ...

A combination of denaturing gradient gel electrophoresis (DGGE) and a previously described multiplex PCR approach was employed to detect sourdough lactobacilli. Primers specific for certain groups of Lactobacillus spp. were used to amplify fragments, which were analyzed by DGGE. DGGE profiles obtained from Lactobacillus type strains acted as standards to analyze lactobacilli from four regional ...

The interplay between biochemical characteristics and the generation of volatile compounds in 11 type II sourdough fermented by single strains lactic acid bacteria (LAB) was studied. Samples were collected at 0, 6, 9, 12, 15, 18 24h for analyses microbial growth, pH, titratable acidity CO2 production. During first 12h, LABs entered stationary phase, formation organic carboxyl acids, alcohols, e...

Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in fermentation process. The specific strains involved influenced several factors including chemical enzyme composition of flour sourdough production technology. For many decades scientific community has explored microbiological, biochemical, technological nutritional potential...