5665351 Method for controlling fungal diseases in turfgrasses: Nair Muraleedharan G; Vargas Joseph M; Powell Jon F; Chandra Amitabh; Detweiler Alvin Ronald Okemos, MI, United States assigned to Board of Trustees operating Michigan State University

Abstract

Leavening of bread dough with sourdough is the traditional way of producing bread and has retained its relevance in contemporary bread production. Quality attributes of sourdough bread are difficult to reproduce with other methods of dough fermentation, and sourdough is particularly relevant for the quality of rye bread. Sourdoughs used for bread leavening are maintained by continuous propagation and harbor a characteristic microbiota consisting of yeasts, typically Candida milleri, and heterofermentative lactic acid bacteria, typically Lactobacillus sanfranciscensis. Microbial production of CO2, lactic and acetic acids, bioconversions by cereal enzymes, and specific microbial metabolites such as exopolysaccharides (e.g., dextran), glutamate, ornithine, flavor volatiles, and antimicrobial compounds all contribute to bread quality.Traditional processes of sourdough fermentation were adapted and modified to meet the requirements of large-scale and automated bread production. These processes are used in a substantial proportion of bread production and include sponge doughs or preferments that combine sourdough fermentation with yeast leavening as well as dried or pasteurized sourdough for use as a baking improver. Fermentation microbiota in these processes are diverse but are typically dominated by obligate heterofermentative lactobacilli, including Lactobacillus reuteri, Lactobacillus pontis, and Lactobacillus fermentum.Cereal fermentations used to produce beverages or porridges rather than bread are highly related to sourdough fermentation in terms of fermentation conditions and microbial ecology. Examples include steamed wheat bread (man tou), the beverages kvass and boza, and cereal-based porridges such as mawè and ting.