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3. Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production

Author

Hernández-Parada, Natali, primary, González-Ríos, Oscar, additional, Suárez-Quiroz, Mirna Leonor, additional, Hernández-Estrada, Zorba Josué, additional, Figueroa-Hernández, Claudia Yuritzi, additional, Figueroa-Cárdenas, Juan de Dios, additional, Rayas-Duarte, Patricia, additional, and Figueroa-Espinoza, María Cruz, additional

Published
2022
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4. Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Author

Gutiérrez-Ríos, Hugo Gabriel, primary, Suárez-Quiroz, Mirna Leonor, additional, Hernández-Estrada, Zorba Josué, additional, Castellanos-Onorio, Olaya Pirene, additional, Alonso-Villegas, Rodrigo, additional, Rayas-Duarte, Patricia, additional, Cano-Sarmiento, Cynthia, additional, Figueroa-Hernández, Claudia Yuritzi, additional, and González-Rios, Oscar, additional

Published
2022
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6. Exploiting the Native Microorganisms from Different Food Matrices to Formulate Starter Cultures for Sourdough Bread Production.

Author

Hernández-Parada, Natali, González-Ríos, Oscar, Suárez-Quiroz, Mirna Leonor, Hernández-Estrada, Zorba Josué, Figueroa-Hernández, Claudia Yuritzi, Figueroa-Cárdenas, Juan de Dios, Rayas-Duarte, Patricia, and Figueroa-Espinoza, María Cruz

Subjects
SOURDOUGH bread, LACTIC acid bacteria, LEAVENING agents, MICROORGANISMS, FLOUR
Abstract

The use of sourdough for bread production involves fermentation, which is dominated by lactic acid bacteria (LAB) and yeast. Sourdough can be inoculated with a starter culture or through a food matrix containing microorganisms to initiate sourdough fermentation. Sourdough is used as leavening agent for bread making, and metabolites produced by LAB and yeast confer a specific aroma and flavor profile to bread, thus improving its sensory attributes. However, few publications report the effect of microorganisms from different food products and by-products on sourdough fermentation. This review focuses on using different starter cultures from various food sources, from wheat flour to starter cultures. Additionally, included are the types of sourdough, the sourdough fermentation process, and the biochemical transformations that take place during the sourdough fermentation process. [ABSTRACT FROM AUTHOR]

Published
2023
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