From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix
Autor: | Vittorio Capozzi, Mattia Pia Arena, Pasquale Russo, Giuseppe Spano |
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Rok vydání: | 2020 |
Předmět: |
safety
0106 biological sciences Computer science Microbial diversity media_common.quotation_subject bread Biodiversity yeast 01 natural sciences 0404 agricultural biotechnology Microbial ecology 010608 biotechnology food Quality (business) bacteria lcsh:Science biodiversity media_common sourdough lactic acid bacteria 04 agricultural and veterinary sciences 040401 food science innovation quality Chemical diversity lcsh:Q Biochemical engineering Food quality |
Zdroj: | J, Vol 3, Iss 1, Pp 9-19 (2020) |
ISSN: | 2571-8800 |
Popis: | Since millennia, humankind has exploited microbial diversity associated to give food matrices in order to obtain fermented foods and beverages, resulting in products with improved quality and extended shelf life. This topic has received deserved and continuous interest in the scientific community, for the reason of its significance as a driver of innovation in the food and beverage sector. In this review paper, using sourdough as a model matrix, we provide some insights into the field, testifying the relevance as a transdisciplinary subject. Firstly, we encompassed the prokaryotic and eukaryotic microbial diversity associated with the sourdough ecosystems. The importance of this micro-biodiversity in the light of flour-related chemical diversity was examined. Finally, we highlighted the increasing interest in microbial-based applications oriented toward biocontrol solution in the field of sourdough-based products (i.e., bread). |
Databáze: | OpenAIRE |
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