Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/13807
Title: Sourdough Microorganisms in Food Applications
Authors: Elvan, M.
Harsa, S.
Publisher: CRC Press
Abstract: Sourdough contains a rich microflora consisting of bacteria and yeasts. The microorganisms vary according to internal and external factors contributing to the variety of sourdough. Lactic acid bacteria and yeast isolated from various sourdoughs have shown promising nutritional benefits, such as contributing to gluten degradation, increasing mineral bioavailability and vitamin stability, improving sensory quality of bread (i.e. flavor, color, and texture improvement), and other technological effects, such as an increased exopolysaccharides production with antifungal and antibacterial activities. Microorganism isolation and identification from sourdough play an important role in the production of novel industrial microbial cultures. Sourdough fermentations are suitable environments to isolate microorganisms, such as lactic acid bacteria and yeasts with antimicrobial and probiotic characteristics. The focus of the chapter is to highlight the importance of sourdough microorganisms in the nutritional, technological, and sensorial properties of food. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.
URI: https://doi.org/10.1201/9781003141143-15
https://hdl.handle.net/11147/13807
ISBN: 9781000899474
9780367674977
Appears in Collections:Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

Show full item record



CORE Recommender

Page view(s)

22
checked on May 20, 2024

Google ScholarTM

Check




Altmetric


Items in GCRIS Repository are protected by copyright, with all rights reserved, unless otherwise indicated.