ArticleFood chemistry: X2022
Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation.
Article in Food chemistry: X, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed.
- Protein composition and rheological properties of liquid sourdough fermented by different lactic acid bacteria and yeast.Current research in food science · 2026Article
- Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing.Food chemistry: X · 2026Article
- Screening of Antifungal Lactic Acid Bacteria and Their Impact on the Quality and Shelf Life of Rye Bran Sourdough Bread.Foods (Basel, Switzerland) · 2025Article
- Investigation ofFood chemistry: X · 2024Article
- Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread.Foods (Basel, Switzerland) · 2024Article
- Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves.Animals : an open access journal from MDPI · 2023Article
- Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.World journal of microbiology & biotechnology · 2023Article
- Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods.International journal of environmental research and public health · 2023Review
- Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain ofFoods (Basel, Switzerland) · 2023Article
- Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.Microorganisms · 2022Review
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified.
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Registered trials
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