Handbook of Sourdough Microbiota and Fermentation

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’.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. 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.

• Section 1: FOOD HYGIENE AND SAFETY IN SOURDOUGH AND BAKERY PRODUCTS1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products2. Safety aspect of natural starter used in sourdough products3. LACTIC ACID BACTERIA FROM SOURDOUGH WITH ANTIMICROBIAL PROPERTIES4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products5. Ropiness, bacterial and mould food spoilage in sourdough and bakery productsSection 2: FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS6. Recent development in the microbial diversity in sourdoughs7. Recent advances in food poisoning and respective diseases in baking products8. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products9. The impact of fermentation on development of medical foods (for Celiac, IBS patients)10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products12. The food-gut-health axis of dairy lactic acids bacteria13. 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 consumers14. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites15. Sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds16. The Development of Functional Bread and Other Bakery Products17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products18. Potential contaminants in sourdough and sourdough-based products and possible solutionsSection 3: APPLICATIONS OF SOURDOUGH MICROORGANISMS AND THEIR METABOLITES IN AGRO-FOOD AND BEYOND19. Quality, nutritional value, sensory attributes, and shelf-life of gluten-free bread and other gluten-free baking goods20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages21. Recent development in sourdough-based microorganisms and metabolites in nutraceuticals and dietary supplements22. Sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products23. Recent development in sourdough-based metabolites in biochemical products24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, fungi)25. Emerging trends in baking market and consumers’ demands, preferences, and acceptance of sourdough-based products