C. Psarianos

TL;DR: Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making, and modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry.

TL;DR: The use of mixed cultures led to higher total titratable acidities and lactic acid concentrations compared to traditionally made breads and improved the aroma of sourdough breads, as shown by sensory evaluations and as revealed by GC–MS analysis.

TL;DR: Two mixed starter cultures were used for sourdough bread making to evaluate their ability to improve quality and increase bread shelf-life and the results showed differences in the volatile composition of the different types of breads examined, as well as dramatic decreases of the number and the amount of volatiles after five days of storage.

TL;DR: In this paper, reversed phase-high performance liquid chromatography (RP-HPLC) coupled with diode array detection was used to determine the phenolic content of commercially available Greek wines.

TL;DR: The same synergistic effects were further observed and verified when the mixed cultures were applied in sourdough fermentations, proving that the above microbiological system could be applied in the food fermentations where high lactic acid production is sought.