Titlebook: Handbook on Sourdough Biotechnology; Marco Gobbetti,Michael G?nzle Book 2023Latest edition The Editor(s) (if applicable) and The Author(s)

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Book 2023Latest editionourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species,?the improved management and monitoring of its meta-community?and the commercia

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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria,endent molecular approaches applied on LAB isolates and sourdough samples, respectively. Finally, an overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other ingredients, and technological process parameters.

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biotechnology.Thoroughly updated including four new chapter.Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In re

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History and Social Aspects of Sourdough, the present. Sourdough bread and other sourdough baked goods made from cereals are examples of foods that summarize different types of knowledge, from agricultural practices and technological processes through to cultural heritage. Bread is closely linked to human subsistence in temperate climates

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Chemistry of Cereal Grains,used for energy production, for example, by fermentation yielding biogas or bioethanol. The major cereals are wheat, maize, rice, barley, sorghum, millet, oats, and rye. They are grown on nearly 60% of the cultivated land in the world. Wheat, maize, and rice take up the greatest part of the land cul

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Technology of Sourdough Fermentation and Sourdough Application,ion technology ranges from small bowls used by artisanal bakers to large, stirred fermentation vessels used by industrial bakeries. Application of sourdough on production of baked goods is not limited to wheat and rye breads, it is used for pizza, viennoise pastry, and sweet baked goods like Panetto

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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria,hylogenetic position of LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. Then, a brief history is provided of the approaches most commonly used to isolate LAB strains from sourdough samples. Subseq