Microbial ecology and process technology of sourdough fermentation

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Functional and Healthy Features of Conventional and Non-Conventional Sourdoughs

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Fermentation of Whole-Wheat Using Different Combinations of Lactic Acid Bacteria and Yeast: Impact on In Vitro and Ex Vivo Antioxidant Activity

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Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome

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Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

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Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

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Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours

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Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production

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Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process

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Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes

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Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

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Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread

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Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

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Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products

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Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley

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Dynamics of Microbiota in Three Backslopped Liquid Sourdoughs That Were Triggered with the Same Starter Strains

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Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling

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Extracellular phytase activites of lactic acid bacteria in sour-dough mix prepared from traditionally produced boza as starter culture

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Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts

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Application of a sourdough type-II fermentation model to gelatinized legume flours: Starter robustness, technological and nutritional implications, potential of the bread and pasta fortification

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Impact of Selected Starter-Based Sourdough Types on Fermentation Performance and Bio-Preservation of Bread

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16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs

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The Mixed Fermentation Technology of Solid Wastes of Agricultural Biomass

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Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes

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Effect of lactic acid-rich sourdough bread on appetite regulation: A randomized, double-blind controlled trial

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A systematic review of drying methods and their impact on technological characteristics of sourdough type III

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Identification of Lactic Acid Bacteria Strains Isolated from Sourdoughs Prepared with Different Flour Types

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Type I Sourdough Preservation Strategies and the Contribution of Microbial Biological Resource Centers to Biodiversity Protection: A Narrative Review

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Fruity sourdough and yeast-leavened breads produced with Companilactobacillus crustorum and Wickerhamomyces anomalus

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Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

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