Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds

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OriginalspracheEnglisch
Titel des SammelwerksHandbook of Sourdough Microbiota and Fermentation
UntertitelFood Safety, Health Benefits, and Product Development
Herausgeber (Verlag)Elsevier
Seiten263-277
Seitenumfang15
ISBN (elektronisch)9780443186226
ISBN (Print)9780443186233
PublikationsstatusVeröffentlicht - 2025

Abstract

As one of the ancient biotechnological processes, sourdough fermentation is widely used not only to provide foods with high nutritional value but also to enhance the technological, functional, and sensorial characteristics of the final products. There have been a variety of factors related to fermentation-dependent parameters such as pH, temperature, time, and type of the starter culture, as well as ingredient-dependent parameters, including the type of the flour/flour blends and initial microbial load of the raw materials that should be estimated during this process. Numerous studies have been reported to investigate the effect of sourdough fermentation on the quality of various food materials, primarily associated with metabolite synthesis by the action of microbiota. On the other hand, it may not be effortless to get a homogeneous product because fermentation parameters and starter culture have a potent impact on the properties of food products. Sourdough fermentation is an important tool to obtain functional food products when applied under controlled conditions. This chapter will review the studies evaluating the effects of microbiota to be selected on the quality of dough and final product. Additionally, the influence of sourdough-based fermentation on carbohydrates, lipids, proteins, and bioactive compounds has been highlighted by emphasizing the content, stability, bioactivity, and bioavailability of these products.

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Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds. / Ozkan, Gulay; Nemli, Elifsu; Saricaoglu, Beyza et al.
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. Elsevier, 2025. S. 263-277.

Publikation: Beitrag in Buch/Bericht/Sammelwerk/KonferenzbandBeitrag in Buch/SammelwerkForschungPeer-Review

Ozkan, G, Nemli, E, Saricaoglu, B, Capanoglu, E & Esatbeyoglu, T 2025, Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds. in Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. Elsevier, S. 263-277. https://doi.org/10.1016/B978-0-443-18622-6.00015-3
Ozkan, G., Nemli, E., Saricaoglu, B., Capanoglu, E., & Esatbeyoglu, T. (2025). Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds. In Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (S. 263-277). Elsevier. https://doi.org/10.1016/B978-0-443-18622-6.00015-3
Ozkan G, Nemli E, Saricaoglu B, Capanoglu E, Esatbeyoglu T. Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds. in Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. Elsevier. 2025. S. 263-277 Epub 2024 Okt 25. doi: 10.1016/B978-0-443-18622-6.00015-3
Ozkan, Gulay ; Nemli, Elifsu ; Saricaoglu, Beyza et al. / Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds. Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development. Elsevier, 2025. S. 263-277
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