Fermented Foods

@article{Gnzle2019FermentedF,
  title={Fermented Foods},
  author={Michael G{\"a}nzle},
  journal={Food Microbiology},
  year={2019}
}

Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours

The biotechnological protocol to make the novel snack here proposed is suitable for the large-scale application in food industry, giving a platform product with a peculiar and appreciated sensory profile.

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae.

This study evaluated the taxonomy of Lactobacillaceae and Leuconostocaceae on the basis of whole genome sequences and proposed reclassification reflects the phylogenetic position of the micro-organisms, and groups lactobacilli into robust clades with shared ecological and metabolic properties.

Genetic Determinants of Hydroxycinnamic Acid Metabolism in Heterofermentative Lactobacilli

Phylogenetic analysis of major genes involved in hydroxycinnamic acid metabolism in strains of the genus Lactobacilli revealed that Par1 was found to be the most widely distributed phenolic acid reductase, while HcrB was the least abundant, present in less than 9% of Lactsobacillus spp.

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

Mixed starter cultures of yeast and lactobacilli were used for type I sourdough bread making to evaluate their ability to improve bread quality and increase the amount of flavor volatiles, and S. cerevisiae produced the highest amount of CO2 among all strains and thus enhanced bread volume and crumb texture.

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