ArticleMicroorganisms2021
Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs.
Article in Microorganisms, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed, 32 citations in OpenAlex.
- Functional and flavour-enhancing properties of Staphylococcus sp. from Napham.NPJ science of food · 2026Article
- Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.Scientific reports · 2026Article
- Cell-Free but potent: Antimicrobial potential of Lactobacillus supernatants against multidrug-resistant pathogens.PloS one · 2026Article
- Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.Microbial cell factories · 2025Article
- Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods.BMC microbiology · 2025Article
- Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies.Foods (Basel, Switzerland) · 2025Review
- The emerging roles of non-Saccharomyces yeasts in fermented foods and human health.FEMS yeast research · 2025Review
- Probiotic Properties and Safety Evaluation in the Invertebrate Model Host Galleria mellonella of the Pichia kudriavzevii YGM091 Strain Isolated from Fermented Goat Milk.Probiotics and antimicrobial proteins · 2024Article
- Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina.Foods (Basel, Switzerland) · 2023Article
- Special Issue 'Food Fermentations: Microorganisms in Food Production and Preservation': Editorial.Microorganisms · 2023Article
- Inhibition ofMicroorganisms · 2023Article
- Microbial Ecology of Sheep Milk, Artisanal Feta, and Kefalograviera Cheeses. Part II: Technological, Safety, and Probiotic Attributes of Lactic Acid Bacteria Isolates.Foods (Basel, Switzerland) · 2022Article
- Sourdough Microbiome Comparison and Benefits.Microorganisms · 2021Review
Corrections and comments
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Authors and funding
9 authors at 2 institutions in 1 country.
Funding
Abstract
The aim of the present study was to assess the technological and safety potential of 207 lactic acid bacteria (LAB) and 195 yeast strains isolated from spontaneously fermented Greek wheat sourdoughs. More accurately, the amylolytic, proteolytic, lipolytic, phytase and amino acid decarboxylase activities, along with the production of exopolysaccharides and antimicrobial compounds by the LAB and yeast isolates, were assessed. A well diffusion assay revealed seven proteolytic LAB and eight yeast strains; hydrolysis of tributyrin was evident only in 11 LAB strains. A further Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis (SDS-PAGE) indicated partial hydrolysis of gluten. Lipolysis kinetics over 21 days was applied, exhibiting that lipolytic activity ranged from 6.25 to 65.50 AU/mL. Thirteen LAB inhibited
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Registered trials
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