ArticleFoods (Basel, Switzerland)2026
Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sourdough fermentation is increasingly explored as a sustainable strategy for the valorisation of cereal-based by-products, although okara from oat- and rice-based beverage production remains largely underexplored. This study investigates the microbial evolution and nutritional characteristics of oat and rice okara sourdoughs obtained by spontaneous fermentation using the back-slopping technique. High-throughput sequencing revealed dynamic but matrix-dependent microbial composition. At the beginning of fermentation, oat okara was dominated by the
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