Frédéric Ravyts

TL;DR: The availability of genome sequences for several LAB species that are of importance in Sourdough as well as technological advances in the fields of functional genomics, transcriptomics, and proteomics enable new approaches to study sourdough fermentations beyond the single species level and will allow an integral analysis of the metabolic activities and interactions taking place in sourd Dough.

TL;DR: Functional starter cultures are being developed to further optimise the process and to yield additional nutritional, safety, and quality benefits, with a focus on novel, interesting molecules that may inhibit undesirable microorganisms, display nutraceutical properties, or contribute to flavour and texture attributes.

TL;DR: To investigate microbial diversity and population dynamics of spoilage‐sensitive modified‐atmosphere‐packaged (MAP) artisan‐type cooked ham in relation to storage temperature.

TL;DR: Differences in the production of bacterial metabolites with potential impact on fermented sausage flavour were found in meat simulation medium when comparing different strains of Staphylococcus xylosus and Staphyllococcus carnosus as starter cultures, with higher levels of 3-methyl-1-butanol and acetoin found for S. xylOSus than for other strains.

TL;DR: Five LAB strains were selected to perform prolonged wheat and rye fermentations as to their capacity to result in an acidic, buttermilk-like, fruity, or fruity flavour, based on the organoleptic evaluation of breads produced with these sourdoughs.