图书简介
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections.Section I
SECTION I Cereal and non-cereal sourdough metabolites
Chapter 1. Sourdough fermentation as a way to improve health benefits and the sensory properties of bakery products
El S.N., Elmaci Y., Karakaya S., and Sirbu A.
Chapter 2. Cereals and cereal sourdoughs as a source of functional and bioactive compounds
Monica Trif, Claudia Terezia Socol, Sneh Punia Bangar, and Alexandru Vasile Rusu
Chapter 3. Non cereal/legume based sourdough metabolites.
Maria Aspri, Nikolina Cukelj Mustac, and Dimitrios Tsaltas
Chapter 4. Innovative technologies to extract high-value compounds from cereals and non-cereal biomass, sourdough and by-products.
Anca C. Farcas, Sonia A. Socaci, Dubravka Novotni, and Marco Garcia-Vaquero,
SECTION II. Enzymes from sourdough cultures
Chapter 5. Introduction to sourdough enzymology
Bogdan Pacularu-Burada, Marina Pihurov, Mihaela Cotârlet, Elena Enachi, Gabriela-Elena Bahrim
Chapter 6. Major classes of sourdough enzymes.
Maria Aspri, Dimitrios Tsaltas
Chapter 7. Discovery, characterization and databases of enzymes from sourdough
Agirbasli, Zeynep; Harsa, Sebnem
Chapter 8. Enzyme production from sourdough
Elvan, Mensure and Harsa, Sebnem
Chapter 9. Biotechnological applications of sourdough lactic acid bacteria: A source for vitamins fortification and exopolysaccharides improvement
Pasquale Russo, Kenza Zarour, María Goretti Llamas-Arriba, Norhane Besrour-Aouam,Vittorio Capozzi, Nicola De Simone, Paloma López, Giuseppe Spano
SECTION III. Innovative applications of sourdough microbiota
Chapter 10. Sourdough as a source of technological, antimicrobial and probiotic microorganisms.
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