Journal ArticleDOI
Biochemistry and physiology of sourdough lactic acid bacteria
TLDR
The newer developments on the biochemistry and physiology of this group of bacteria are considered, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.Abstract:
Lactic acid bacteria (LAB) are the dominant microorganisms in sourdoughs, and the rheology, flavour and nutritional properties of sourdough-based baked products greatly rely on the activity of LAB. The newer developments on the biochemistry and physiology of this group of bacteria are considered here, with particular emphasis on carbohydrate and nitrogen metabolism, responses to environmental stresses, production of anti-microbial compounds and nutritional implications.read more
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Exploitation of vegetables and fruits through lactic acid fermentation
TL;DR: The main features of the protocols used for the manufacture of traditional, emerging and innovative fermented vegetables and fruits were reviewed and several evidences were described in favour of the use of selected autochthonous starters, which are tailored for the specific plant matrix.
Journal ArticleDOI
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
TL;DR: Based on the different metabolic requirements for cofactor regeneration, homo- and heterofermentative lactobacilli exert divergent effects on redox-reactions in sourdough that influence bread quality beyond the formation of acetate.
Journal ArticleDOI
Microbial ecology of sourdough fermentations: diverse or uniform ?
TL;DR: Sourdough is a specific and stressful ecosystem inhabited by yeasts and lactic acid bacteria (LAB), mainly heterofermentative lactobacilli, and there are indications that the sourdough LAB are of intestinal origin.
Journal ArticleDOI
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
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.
Journal ArticleDOI
Enzymatic and bacterial conversions during sourdough fermentation
TL;DR: The role of cereal enzymes and the metabolism of lactic acid bacteria in conversion of carbohydrates, proteins, phenolic compounds and lipids, and the accumulation of peptides, amino acids, and amino acid metabolites in dough and bread is highlighted.
References
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