Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs.The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined ...

A rigorous journey from the bakery algorithm to a distributed state machine.

The purpose of this study is to create an assortment whole grain wheat bread that resistant microorganisms and has high nutritional value. research was carried out on the microbiological purity flour, inhibitory effect plant extracts thermophilic bacteria detected in flour amount biologically active additives vegetable raw materials product. revealed thermostable types flour. 1 g found contain ...