Search
Skip to Search Results- 13Sourdough
- 4Lactobacillus
- 3Lactobacillus reuteri
- 2Dextransucrase
- 2Isomalto-oligosaccharides
- 2Sucrose
-
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
Download2018-01-01
Gänzle, Michael G., Zheng, Jinshui
Sourdough is used in production of (steamed) bread as leavening agent (type I sourdoughs) or as baking improver to enhance flavour, texture, and shelf life of bread (type II sourdoughs). The long-term propagation of sourdoughs eliminates dispersal limitation and consistently leads to sourdough...
-
2019-01-01
Ripari, Valery, Bai, Yunpeng, Gänzle, Michael G.
This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples. Isolates (114 strains) were...
-
Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application
Download2015-12-19
Chen, Xiao Yan, Levy, Clemens, Gänzle, Michael G.
Exopolysaccharides from lactic acid bacteria may improve texture and shelf life of bread. The effect of exopolysaccharides on bread quality, however, depends on properties of the EPS and the EPS producing strain. This study investigated structure-function relationships of EPS in baking...