Handbook of Sourdough Microbiota and Fermentation
Food Safety, Health Benefits, and Product Development
- 1st Edition - October 23, 2024
- Imprint: Academic Press
- Editors: Fatih Ozogul, João Miguel Rocha, Elena Bartkiene
- Language: English
- Paperback ISBN:9 7 8 - 0 - 4 4 3 - 1 8 6 2 2 - 6
- eBook ISBN:9 7 8 - 0 - 4 4 3 - 1 8 6 2 3 - 3
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentat… Read more
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Request a sales quoteHandbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.
- Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products
- Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products
- Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food
Academics and researchers (food science and engineering, food technologists, microbiologists, molecular biologists, chemists, nutritionists, pharmacists, biotechnologists, etc), through the industrial engineers and technicians (food engineers, food plant managers, new product and processing developers/managers, in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.) and to the persons in general with interest in all these fields united by a common denominator: the cereal-based sourdough microorganisms, fermentation, metabolites and their resulting products for the market, Students at different levels (B.Sc., M.Sc. and PhD.), Graduate, postgraduate and postdoc students who are conducting research studies in the same field (microbiology, food safety, new product/process development, etc) but also undergraduate students who want to specialize or initiate a research career in one of the areas covered by this book (see above the planned topics of the book), researchers and industry sectors – bakery and other agro-food, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries
- Title of Book
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Section 1: Food hygiene and safety in sourdough and bakery products
- Chapter 1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
- Abstract
- 1.1 Introduction
- 1.2 External physical contaminants in bakery products
- 1.3 External chemical contaminants in bakery products
- 1.4 Process contaminants in bakery products
- 1.5 Sourdough and its production
- 1.6 Some strategies to prevent physical and chemical food safety contaminants in sourdough and bakery products
- 1.7 Conclusion
- References
- Chapter 2. Safety aspects of natural starter used in sourdough products
- Abstract
- 2.1 Natural starters used in sourdough fermentation
- 2.2 Factors influencing the biodiversity and safety of sourdoughs
- 2.3 Identification of potential hazards versus benefits associated with sourdough microbiome bioactivity
- 2.4 Conclusions
- References
- Chapter 3. Lactic acid bacteria from sourdough with anti-microbial properties
- Abstract
- List of abbreviations
- 3.1 Introduction
- 3.2 Lactic acid bacteria metabolites with anti-bacterial activity
- 3.3 Lactic acid bacteria with anti-fungal activities
- 3.4 Conclusions and future outlook
- Acknowledgements
- References
- Chapter 4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
- Abstract
- 4.1 Types of sourdough
- 4.2 Sourdough microbiota
- 4.3 Foodborne pathogens in sourdough-based products
- 4.4 Inhibition mechanisms of lactic acid bacteria
- 4.5 Immune modulation effect of lactic acid bacteria
- 4.6 Conclusion
- Acknowledgments
- References
- Chapter 5. Ropiness, bacterial, and mold food spoilage in sourdough and bakery products
- Abstract
- 5.1 Introduction
- 5.2 Microorganisms involved in ropiness, bacterial, and mold spoilage
- 5.3 Control and prevention of ropiness and bacterial and mold spoilage
- 5.4 Conclusion and future perspectives
- References
- Section 2: Functional and health promoting properties of sourdough-based microbiota and fermentations
- Chapter 6. Recent developments in the microbial diversity assessment in sourdoughs
- Abstract
- 6.1 Introduction
- 6.2 The classical era
- 6.3 The polyphasic era
- 6.4 The bipolar era
- 6.5 The metagenetic era
- 6.6 Conclusions and future perspectives
- References
- Chapter 7. Recent advances in food poisoning and respective diseases in baking products
- Abstract
- 7.1 Introduction
- 7.2 Sourdough microbiology
- 7.3 Sources of contamination in sourdough products
- 7.4 Common food poisoning diseases associated with baking products
- 7.5 Recent advances in the prevention and treatment of food poisoning and diseases in sourdough products
- 7.6 Prevention and control measures for food poisoning in sourdough-based products
- 7.7 Conclusion
- Acknowledgments
- References
- Chapter 8. Functional and health-promoting properties of lactic acid bacteria from sourdough-based and other agro-food products
- Abstract
- 8.1 Introduction
- 8.2 Sourdough and other agro-food products-based lactic acid bacteria
- 8.3 Functional and health-promoting properties of lactic acid bacteria
- 8.4 Selection of raw material and process optimization
- 8.5 Conclusion and future perspectives
- References
- Further Reading
- Chapter 9. The impact of fermentation on development of medical foods (for celiac, irritable bowel syndrome patients)
- Abstract
- 9.1 Introduction
- 9.2 The biotransformation of food products and metabolites by fermentation
- 9.3 Impacts of fermentation on enhancing the biofunctionality of foods
- 9.4 Certain gastrointestinal disorders that may benefit from fermentation of foods
- 9.5 Conclusion
- References
- Chapter 10. Functional and health-promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
- Abstract
- 10.1 Introduction
- 10.2 Fermented foods, probiotics, prebiotics, symbiotics, and postbiotics
- 10.3 Fermentation-related microorganisms
- 10.4 Safety of fermented foods
- 10.5 Fermented products and human health
- 10.6 Conclusions
- Acknowledgments
- References
- Chapter 11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
- Abstract
- 11.1 Introduction
- 11.2 Nutritional value of sourdough bread
- 11.3 Anti-nutrient factors in sourdough
- 11.4 Anti-oxidants in sourdough
- 11.5 Fermentable oligosaccharides, disaccharides, monosaccharides, and polyols
- 11.6 Sourdough-based products and gut microbiome
- 11.7 Sourdough bread against irritable bowel syndrome
- 11.8 Sourdough-based products against noncommunicable diseases
- 11.9 Other bakery products
- 11.10 Conclusions and remarks
- References
- Further reading
- Chapter 12. The food-gut-health axis of dairy lactic acid bacteria
- Abstract
- 12.1 Introduction
- 12.2 Dairy lactic acid bacteria
- 12.3 The food-gut-health axis
- 12.4 Effects of dairy lactic acid bacteria on health via gut modulation
- 12.5 Health perspectives of dairy lactic acid bacteria
- 12.6 Conclusion and recommendations
- References
- Chapter 13. Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
- Abstract
- 13.1 Introduction
- 13.2 Sourdough-based microbiota
- 13.3 Sourdough fermentations
- 13.4 Carbohydrate metabolism
- 13.5 Amino acid and protein metabolism
- 13.6 Lipid metabolism
- 13.7 Phenolic compound metabolism
- 13.8 Development of taste and aroma active compounds
- 13.9 Global sensorial perception of sourdough products and their preference by consumers
- 13.10 Conclusion
- References
- Chapter 14. Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites
- Abstract
- 14.1 Introduction
- 14.2 Microbial communities in different sourdough starters
- 14.3 Factors influencing the sourdough starter composition
- 14.4 Biochemical changes occurring in major components during sourdough fermentation
- 14.5 Benefits of sourdough
- 14.6 Anti-microbial metabolites generated during sourdough fermentation
- 14.7 Anti-oxidant metabolites generated during sourdough fermentation
- 14.8 Conclusion
- Acknowledgments
- References
- Chapter 15. Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds
- Abstract
- 15.1 Introduction
- 15.2 Sourdough fermentation process
- 15.3 Influence of sourdough-based fermentation on carbohydrates
- 15.4 Influence of sourdough-based fermentation on lipids
- 15.5 Influence of sourdough-based fermentation on proteins
- 15.6 Influence of sourdough-based fermentation on phenolics and other bioactive compounds
- 15.7 Conclusion
- References
- Chapter 16. Development of functional bread and other bakery products
- Abstract
- 16.1 Introduction
- 16.2 Dietary fiber
- 16.3 Conclusions
- References
- Chapter 17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
- Abstract
- 17.1 Introduction
- 17.2 Non-conventional raw materials for sourdough preparation
- 17.3 Use of non-conventional ingredients in the different sourdough-based bakery foodstuffs or other farinaceous products with a potential functional or health effect
- 17.4 Conclusion and future perspectives
- References
- Chapter 18. Potential contaminants in sourdough and sourdough-based products and possible solutions
- Abstract
- 18.1 Introduction
- 18.2 The production of sourdough-based products
- 18.3 The most common contaminants in sourdough and sourdough-based products
- 18.4 Conclusion
- References
- Chapter 19. Quality, nutritional value, sensory attributes, and shelf life of gluten-free bread and other gluten-free bakery goods
- Abstract
- 19.1 Introduction
- 19.2 Concept of gluten
- 19.3 Gluten-related disorders
- 19.4 Label for gluten-free products
- 19.5 Gluten-free flours
- 19.6 Gluten-free bakery products
- 19.7 Conclusion
- References
- Section 3: Applications of sourdough microorganisms and their metabolites in agro-food and beyond
- Chapter 20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
- Abstract
- 20.1 Introduction
- 20.2 Dairy products
- 20.3 Meat products
- 20.4 Fermented and non-fermented beverages
- 20.5 Conclusions and future prospective
- References
- Further reading
- Chapter 21. Sourdough-based microorganisms and their metabolites for nutraceuticals and dietary supplements formulation
- Abstract
- Abbreviations
- 21.1 Introduction
- 21.2 Sourdough lactic acid bacteria and their metabolites in multifunctional nutraceutical formulations
- 21.3 Conclusions and future outlook
- Acknowledgments
- References
- Chapter 22. Sourdough-based microorganisms and metabolites in nutraceutical and pharmaceutical products
- Abstract
- 22.1 Introduction
- 22.2 Generalities about sourdough
- 22.3 Sourdough preparation
- 22.4 Nutritional value of sourdough bread
- 22.5 Health benefits of sourdough bread
- 22.6 Conclusion
- References
- Chapter 23. Recent development in sourdough-based metabolites in biochemical products
- Abstract
- 23.1 Introduction
- 23.2 Amino acids and bioactive peptides
- 23.3 Sugars and sugar alcohols
- 23.4 Organic acids
- 23.5 Phenolic acids
- 23.6 Postbiotics and parabiotics
- 23.7 Conclusion
- References
- Chapter 24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi)
- Abstract
- 24.1 Introduction
- 24.2 Sourdough and sourdough fermentation
- 24.3 Alternative food sources
- 24.4 Overview of the alternative food sources application in cereal-based food products
- 24.5 Conclusion
- Acknowledgment
- References
- Chapter 25. Emerging trends in the baking market and consumers’ demands, preferences, and acceptance of sourdough-based products
- Abstract
- 25.1 Introduction
- 25.2 Emerging trends in the baking market and consumers’ demands
- 25.3 Healthy food and sourdough trends
- 25.4 Technology trends
- 25.5 Conclusion
- References
- Index
- Edition: 1
- Published: October 23, 2024
- No. of pages (Paperback): 494
- No. of pages (eBook): 584
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780443186226
- eBook ISBN: 9780443186233
FO
Fatih Ozogul
Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List’ published by Clarivate (Web of Science) Analytics in 2023 and became a ‘Highly Cited Researcher’.
Affiliations and expertise
Çukurova University, Adana, TurkeyJR
João Miguel Rocha
João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food.
Affiliations and expertise
Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, PortugalEB
Elena Bartkiene
Elena Bartkiene is an author and co-author of more than 120 ISI WOS publications, 2 EPO and 1 national patents. Occupational field: agro-innovations and food / feed (bio)technologies. She is member of Lithuanian Academy of Sciences; Member of ISEKI-Food Association (Vienna, Austria); Member of the Institute of Food Technologists (IFT) (Chicago, USA); Member of the Global Harmonization Initiative (GHI) (Vienna, Austria); Expert of the international programmes - projects at the Lithuanian Science Council (LMT); Expert at the Polish National Science Center; Expert of the Lithuanian Agency for Science, Innovation and Technology (MITA); Reviewer and editor of the national and international scientific journals.
Affiliations and expertise
Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, LithuaniaRead Handbook of Sourdough Microbiota and Fermentation on ScienceDirect