Works matching Sourdough starter

Results: 161

Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 9, p. 1772, doi. 10.1002/jsfa.6490

By:

Corbo, Maria Rosaria;
Bevilacqua, Antonio;
Campaniello, Daniela;
Speranza, Barbara;
Sinigaglia, Milena

Publication type:

Article

Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 99, doi. 10.1515/pjfns-2015-0041

By:

Yağmur, Gülten;
Tanguler, Hasan;
Leventdurur, Sezgi;
Elmacı, Simel Bağder;
Turhan, Emel Ünal;
Francesca, Nicola;
Settanni, Luca;
Moschetti, Giancarlo;
Erten, Hüseyin

Publication type:

Article

利用微卫星标记分析新疆老面酵头中酿酒酵母遗传多样性.

Published in:

Mycosystema, 2023, v. 42, n. 5, p. 1077, doi. 10.13346/j.mycosystema.220149

By:

马学利;
杨创举;
李绍嵩;
朱丽霞

Publication type:

Article

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making.

Published in:

Foods, 2020, v. 9, n. 1, p. 77, doi. 10.3390/foods9010077

By:

Plessas, Stavros;
Mantzourani, Ioanna;
Bekatorou, Argyro

Publication type:

Article

FERMENTASI NATURAL YEAST DARI KURMA, PISANG dan DELIMA UNTUK APLIKASI PEMBUATAN SOURDOUGH STARTER.

Published in:

Jurnal Ilmiah Pangan Halal, 2024, v. 6, n. 1, p. 104, doi. 10.30997/jiph.v6i1.13153

By:

Fuzawati, Fitri;
Rohmayanti, Titi;
Rifki, Muhammad

Publication type:

Article

Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.

Published in:

PeerJ, 2023, p. 1, doi. 10.7717/peerj.16163

By:

McKenney, Erin A.;
Nichols, Lauren M.;
Alvarado, Samuel;
Hardy, Shannon;
Kemp, Kristen;
Polmanteer, Rachael;
Shoemaker, April;
Dunn, Robert R.

Publication type:

Article

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread.

Published in:

Molecules, 2022, v. 27, n. 11, p. 3510, doi. 10.3390/molecules27113510

By:

Shen, Juan;
Shi, Kexin;
Dong, Hua;
Yang, Kesheng;
Lu, Zhaoxin;
Lu, Fengxia;
Wang, Pei

Publication type:

Article

Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours.

Published in:

Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4955, doi. 10.3390/app14114955

By:

Dobre, Alina Alexandra;
Cucu, Elena Mirela;
Belc, Nastasia

Publication type:

Article

Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough.

Published in:

Foods, 2023, v. 12, n. 23, p. 4367, doi. 10.3390/foods12234367

By:

Woo, Seung-Hye;
Park, Jiwoon;
Sung, Jung Min;
Choi, Eun-Ji;
Choi, Yun-Sang;
Park, Jong-Dae

Publication type:

Article

Development of a Wet-Granulated Sourdough Multiple Starter for Direct Use.

Published in:

Foods, 2022, v. 11, n. 9, p. 1278, doi. 10.3390/foods11091278

By:

Blaiotta, Giuseppe;
Romano, Raffaele;
Trifuoggi, Marco;
Aponte, Maria;
Miro, Agnese

Publication type:

Article

A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research.

Published in:

PeerJ, 2021, p. 1, doi. 10.7717/peerj.11389

By:

Calvert, Martha D.;
Madden, Anne A.;
Nichols, Lauren M.;
Haddad, Nick M.;
Lahne, Jacob;
Dunn, Robert R.;
McKenney, Erin A.

Publication type:

Article

The diversity and function of sourdough starter microbiomes.

Published in:

eLife, 2021, p. 1, doi. 10.7554/eLife.61644

By:

Landis, Elizabeth A.;
Oliverio, Angela M.;
McKenney, Erin A.;
Nichols, Lauren M.;
Kfoury, Nicole;
Biango-Daniels, Megan;
Shell, Leonora K.;
Madden, Anne A.;
Shapiro, Lori;
Sakunala, Shravya;
Drake, Kinsey;
Robbat, Albert;
Booker, Matthew;
Dunn, Robert R.;
Fierer, Noah;
Wolfe, Benjamin E.

Publication type:

Article

Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality.

Published in:

Foods, 2025, v. 14, n. 4, p. 613, doi. 10.3390/foods14040613

By:

Škrobot, Dubravka;
Maravić, Nikola;
Hadnađev, Miroslav;
Dapčević-Hadnađev, Tamara;
Pestorić, Mladenka;
Tomić, Jelena

Publication type:

Article

Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.

Published in:

Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300

By:

Keramari, Sevasti;
Nouska, Chrysanthi;
Hatzikamari, Magdalini;
Biliaderis, Costas G.;
Lazaridou, Athina

Publication type:

Article

Assessment of Ready-to-Use Freeze-dried Immobilized Biocatalysts as Innovative Starter Cultures in Sourdough Bread Making.

Published in:

Foods, 2019, v. 8, n. 1, p. 40, doi. 10.3390/foods8010040

By:

Mantzourani, Ioanna;
Terpou, Antonia;
Alexopoulos, Athanasios;
Bezirtzoglou, Eugenia;
Plessas, Stavros

Publication type:

Article

THE USE OF ACID DRIED SOURDOUGH STARTER TO IMPROVE SENSORY PROPERTIES AND BREAD'S SHELF LIFE - A REVIEW.

Published in:

Scientific Bulletin Series F. Biotechnologies, 2022, v. 26, n. 1, p. 96

By:

BOBEA, Sabina-Andreea;
BELC, Nastasia;
CORNEA, Călina Petruța

Publication type:

Article

Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production.

Published in:

Agronomy Research, 2021, v. 19, p. 1260, doi. 10.15159/AR.21.087

By:

Parakhina, O.;
Lokachuk, M.;
Kuznetsova, L.;
Savkina, O.;
Pavlovskaya, E.;
Gavrilova, T.

Publication type:

Article

Impact of using the developed starter culture on the quality of sourdough, dough and wheat bread.

Published in:

Agronomy Research, 2019, v. 17, n. (S2), p. 1435, doi. 10.15159/AR.19.138

By:

Savkina, O.;
Kuznetsova, L.;
Parakhina, O.;
Lokachuk, M.;
Pavlovskaya, E.

Publication type:

Article

Application of Bifidobacteria as Starter Culture in Whole Wheat Sourdough Breadmaking.

Published in:

Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2370, doi. 10.1007/s11947-011-0547-1

By:

Sanz-Penella, Juan;
Tamayo-Ramos, Juan;
Haros, Monika

Publication type:

Article

Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

Published in:

Microorganisms, 2023, v. 11, n. 1, p. 109, doi. 10.3390/microorganisms11010109

By:

Hernández-Parada, Natali;
González-Ríos, Oscar;
Suárez-Quiroz, Mirna Leonor;
Hernández-Estrada, Zorba Josué;
Figueroa-Hernández, Claudia Yuritzi;
Figueroa-Cárdenas, Juan de Dios;
Rayas-Duarte, Patricia;
Figueroa-Espinoza, María Cruz

Publication type:

Article

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation.

Published in:

Microorganisms, 2020, v. 8, n. 9, p. 1388, doi. 10.3390/microorganisms8091388

By:

Falasconi, Irene;
Fontana, Alessandra;
Patrone, Vania;
Rebecchi, Annalisa;
Duserm Garrido, Guillermo;
Principato, Laura;
Callegari, Maria Luisa;
Spigno, Giorgia;
Morelli, Lorenzo

Publication type:

Article

高活性天然酵母发酵剂的优化.

Published in:

Food & Machinery, 2024, n. 2, p. 197, doi. 10.13652/j.spjx.1003.5788.2023.60132

By:

赵佳佳;
顾尧;
李言;
钱海峰;
王立

Publication type:

Article

Production of Microbial Exopolysaccharides in Rye Sourdough.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199

By:

Vasilean, Ina;
Neagu, Corina;
Aprodu, Iuliana;
Banu, Iuliana

Publication type:

Article

Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products.

Published in:

European Food Research & Technology, 2018, v. 244, n. 10, p. 1873, doi. 10.1007/s00217-018-3100-x

By:

Martorana, Alessandra;
Giuffrè, Angelo Maria;
Capocasale, Marco;
Zappia, Clotilde;
Sidari, Rossana

Publication type:

Article

FROM STARTER TO FINISH: Producing Sourdough Breads To Illustrate the Use of Industrial Microorganisms.

Published in:

American Biology Teacher (National Association of Biology Teachers), 2005, v. 67, n. 2, p. 96, doi. 10.1662/0002-7685(2005)067[0096:FSTFPS]2.0.CO;2

By:

Wagner, Stephen C.

Publication type:

Article

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours.

Published in:

Scientific Reports, 2020, v. 10, n. 1, p. 1, doi. 10.1038/s41598-020-69774-6

By:

Palla, Michela;
Blandino, Massimo;
Grassi, Arianna;
Giordano, Debora;
Sgherri, Cristina;
Quartacci, Mike Frank;
Reyneri, Amedeo;
Agnolucci, Monica;
Giovannetti, Manuela

Publication type:

Article

Rising Into Relevance: A Rare Case of Saccharomyces cerevisiae Pyelonephritis in an Immunosuppressed Patient With Exposure to Sourdough Starter.

Published in:

2025

By:

Mingo, Alissa;
Stone, Drew;
Schreiner, Andrew D.;
Lueking, Richard

Publication type:

Case Study

Leuconostoc citreum : A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods.

Published in:

Foods, 2024, v. 13, n. 1, p. 96, doi. 10.3390/foods13010096

By:

Roșca, Maria-Florina;
Păucean, Adriana;
Man, Simona Maria;
Chiș, Maria Simona;
Pop, Carmen R.;
Pop, Anamaria;
Fărcaș, Anca C.

Publication type:

Article

Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products.

Published in:

Foods, 2020, v. 9, n. 6, p. 751, doi. 10.3390/foods9060751

By:

Fu, Wenhui;
Xue, Wentong;
Liu, Chenglong;
Tian, Yang;
Zhang, Ke;
Zhu, Zibo

Publication type:

Article

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.

Published in:

Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045

By:

Viiard, E.;
Mihhalevski, A.;
Rühka, T.;
Paalme, T.;
Sarand, I.

Publication type:

Article

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 3, p. 342, doi. 10.17113/ftb.54.03.16.4143

By:

Jonkuvienė, Dovilė;
Vaičiulytė-Funk, Lina;
Šalomskienė, Joana;
Alenčikienė, Gitana;
Mieželienė, Aldona

Publication type:

Article

Physico-Chemical Properties of Sourdough Bread Production Using Selected Lactobacilli Starter Cultures.

Published in:

Journal of Food Quality, 2013, v. 36, n. 4, p. 245, doi. 10.1111/jfq.12037

By:

Tamani, R.J.;
Goh, K.K.T.;
Brennan, C.S.

Publication type:

Article

The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations.

Published in:

Journal of the Science of Food & Agriculture, 2007, v. 87, n. 9, p. 1726, doi. 10.1002/jsfa.2903

By:

Leroy, Frédéric;
De Winter, Tom;
Remedios, Maria;
Moreno, Foulquié;
De Vuyst, Luc

Publication type:

Article

Identification of Dominant Microbes and Functional Analysis of Sourdough Starters Made of Dried Longan and Raisin †.

Published in:

Engineering Proceedings, 2023, v. 55, p. 17, doi. 10.3390/engproc2023055017

By:

Liu, Yen-Chih;
Wu, Pei-Shan;
Teng, Shih-Hua;
Wu, Ming-Jiuan

Publication type:

Article

The Biotherapeutic Potential of a Novel Probiotic Kluyveromyces marxianus Isolated from a Sourdough Starter Against Vaginal Candida albicans Strains.

Published in:

Journal of Fungi, 2025, v. 11, n. 2, p. 147, doi. 10.3390/jof11020147

By:

Buonanno, Annalisa;
Imparato, Marianna;
Maione, Angela;
Carraturo, Federica;
Galdiero, Emilia;
Guida, Marco;
de Alteriis, Elisabetta

Publication type:

Article

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.

Published in:

Journal of Applied Microbiology, 2016, v. 120, n. 5, p. 1289, doi. 10.1111/jam.13104

By:

Ruiz Rodríguez, L.;
Vera Pingitore, E.;
Rollan, G.;
Cocconcelli, P. S.;
Fontana, C.;
Saavedra, L.;
Vignolo, G.;
Hebert, E. M.

Publication type:

Article

Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures.

Published in:

International Journal of Food Sciences & Nutrition, 2021, v. 72, n. 7, p. 912, doi. 10.1080/09637486.2021.1892603

By:

Menezes, Leidiane Andreia Acordi;
De Marco, Ivan;
Neves Oliveira dos Santos, Nataly;
Costa Nunes, Catharina;
Leite Cartabiano, Claudio Eduardo;
Molognoni, Luciano;
Pereira, Gilberto V. de Melo;
Daguer, Heitor;
De Dea Lindner, Juliano

Publication type:

Article

不同酵母对酸面团发酵剂及面包品质和风味的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 257, doi. 10.7506/spkx1002-6630-20230115-113

By:

沈鑫;
杨海莺;
应欣;
赵凯;
牛兴和;
李慧;
吕莹

Publication type:

Article

利用高通量测序技术分析民间面引子中的真菌多样性.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 22, p. 186, doi. 10.7506/spkx1002-6630-201822029

By:

刘建利;
孙敏;
曹晓虹;
张琇;
李靖宇

Publication type:

Article

PROBIOTIC POTENTIAL OF LACTIC ACID BACTERIA (LAB) ISOLATED FROM WHOLEGRAIN MILLET SOURDOUGHS.

Published in:

Annals: Food Science & Technology, 2016, v. 17, n. 2, p. 458

By:

Adisa, Abosede Margaret;
Ifesan, Beatrice Olawunmi T.

Publication type:

Article

Isolation and screening of lactic acid bacteria and yeast starters from ersho (traditional Ethiopian sourdoughs) and evaluation of their role in bread production.

Published in:

International Journal of Food Science & Technology, 2024, v. 59, n. 1, p. 309, doi. 10.1111/ijfs.16810

By:

Dessalegn, Melkam;
Andualem, Berhanu

Publication type:

Article

Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana.

Published in:

International Journal of Food Science & Technology, 2021, v. 56, n. 5, p. 2557, doi. 10.1111/ijfs.14895

By:

İçen, Seda;
Karakaş‐Budak, Barçın;
Certel, Muharrem

Publication type:

Article

Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough.

Published in:

Current Microbiology, 2021, v. 78, n. 1, p. 255, doi. 10.1007/s00284-020-02250-6

By:

Lancetti, Romina;
Sciarini, Lorena;
Pérez, Gabriela T.;
Salvucci, Emiliano

Publication type:

Article

Avaliação sensorial de pães de fermentação natural a partir de culturas starters inovadoras.

Published in:

Ciência Rural, 2013, v. 43, n. 9, p. 1701, doi. 10.1590/S0103-84782013000900026

By:

Martinbianco, Fernanda;
Rosa Martins, André;
Rech, Rosane;
Hickmann Flôres, Simone;
Záchia Ayub, Marco Antônio

Publication type:

Article

Overview of Sourdough Technology: from Production to Marketing.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 242, doi. 10.1007/s11947-017-1968-2

By:

Siepmann, Francieli B.;
Ripari, Valery;
Waszczynskyj, Nina;
Spier, Michele R.

Publication type:

Article

Toward Sourdough Microbiome Data: A Review of Science and Patents.

Published in:

Foods, 2023, v. 12, n. 2, p. 420, doi. 10.3390/foods12020420

By:

Albagli, Gabriel;
Finotelli, Priscilla V.;
Ferreira, Tatiana Felix;
Amaral, Priscilla F. F.

Publication type:

Article

SCHOLARS, AMATEURS, AND ARTISTS AS PARTNERS FOR THE FUTURE OF RELIGION AND SCIENCE.

Published in:

Zygon: Journal of Religion & Science, 2015, v. 50, n. 2, p. 418, doi. 10.1111/zygo.12173

By:

Fredericks, Sarah E.;
Schweitz, Lea F.

Publication type:

Article

O kulturalizaciji mišljenja in vprašanju odrasti.

Published in:

Journal for the Critique of Science, Imagination & New Anthropology / Časopis za Kritko Znanosti, Domišljijo in Novo Antropologijo, 2018, v. 46, n. 273, p. 119

By:

Meden, Ahac;
Pogačar, Martin

Publication type:

Article

Utilization of Secondary Raw Materials from Rice and Buckwheat Processing for the Production of Enriched Bread: Optimization of Formulation, Physicochemical and Organoleptic Properties, Structural and Mechanical Properties, and Microbiological Safety.

Published in:

Foods, 2024, v. 13, n. 17, p. 2678, doi. 10.3390/foods13172678

By:

Yessembek, Madina;
Tarabayev, Baltash;
Kakimov, Mukhtarbek;
Gajdzik, Bożena;
Wolniak, Radosław;
Bembenek, Michał

Publication type:

Article

Degradation of gluten in rye sourdough products by means of a proline-specific peptidase.

Published in:

European Food Research & Technology, 2015, v. 240, n. 3, p. 517, doi. 10.1007/s00217-014-2350-5

By:

Walter, Theresa;
Wieser, Herbert;
Koehler, Peter

Publication type:

Article