Mathematical Modeling and Optimization of Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures.

To improve food production fermentation with co-cultures of microorganisms (e.g., multiple lactic acid bacteria-LAB strains), one must fully understand their metabolism and interaction patterns in various conditions.

Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.

Sourdough fermentation presents several advantageous effects in bread making, like improved nutritional quality and increased shelf life. Three types of experiments aimed to evaluate comparatively the efficiency of two (Lb.) strains, ATCC 8014 and ATCC 393, to metabolize different white wheat flour and soybeans flour combinations to compare their efficiency, together with/without on sourdough fermentation.