Publications by authors named "Roel Van der Meulen"
Page 1 of 1
Synopsis of recent research by authors named "Roel Van der Meulen"
- Roel Van der Meulen's recent research focuses on the fermentation processes in baking, particularly the diversity and characteristics of yeast and lactic acid bacteria (LAB) in sourdough and pastry making, highlighting the untapped potential of non-conventional yeast strains in enhancing product quality and sensory complexity.
- His studies reveal that sugar levels significantly influence fermentation dynamics and product characteristics during pastry production, which could guide strategies for sugar reduction and quality improvements in fermented bakery products.
- Van der Meulen employs advanced methods such as metatranscriptome analysis and culture-dependent techniques to explore microbial community dynamics, gene expression, and metabolite production, providing insights into the stability and functionality of bacterial communities in traditional sourdough ecosystems.
