Valérie Gabriel

TL;DR: Sourdough was demonstrated to be a very attractive biotope for the isolation of lactic acid bacteria producing novel polymers which could find interesting applications such as texturing agent or prebiotics.

TL;DR: Results from this study clearly confirm the diversity encountered in the microbial community of traditional sourdough and highlight the importance of LAB cocci in the Sourdough ecosystem, along with lactobacilli.

TL;DR: In this paper, the acidification properties, metabolic activity and technological performance of four individual Lactobacillus plantarum or Leuconostoc freeze-dried starters were investigated during a complete wheat sourdough breadmaking process including 0.2 grams/100 grams baker's yeast.

TL;DR: This study reports, for the first time, the characterization of dextransucrase from Weissella strains using sodium dodecyl sulfate-polyacrylamide gel electrophoresis and in situ polymer production (after incubation with sucrose) from enzymatic fractions harvested from both sucrose and glucose culture media.

TL;DR: In this article, a methodology that allows simultaneous detection and quantification of organic acids, sugars and ethanol in dough samples using a single injection HPLC analysis is described, which allows to quantitatively estimate the metabolite contents during the fermentation of a wheat sourdough made from a starter culture containing a single Leuconostoc mesenteroides strain.