SOURDOmICS - SOURDOugh biotechnology network towards novel, healthier and sustainable food and bIoproCesseS
Abstract
Sourdough fermentation represents an ancient process, which regained a momentum within the last years across Europe but even worldwide. Traditional sourdough processing leads to a natural selection of microorganisms, especially lactic acid bacteria and yeasts. The metabolic activity of the microbiota of sourdough results in beneficial effects on the end products. Within the COST Action SOURDOMICS sourdough technology through the entire value chain will be evaluated. One of the first aims is to exploit cereals as well as pseudocereals with improved baking qualities, nutritional and health attributes, while promoting sustainable agriculture and preserving genetic diversity. Microorganisms form cereals and spontaneous sourdoughs will be screened and characterized to design microbial starter cultures with a wide range of biotechnological applications, improved sensory aspects of the end product, and beneficial health effects for the consumer. These microorganisms will be evaluated regarding their potential to produce functional metabolites and enzymes with high added-values. Further the employment of these metabolites in agri-food, nutraceutical, cosmetic and pharmaceutical industries will be evaluated. Outcomes of this COST Action will help to better understand the microbial diversity of cereals and sourdoughs as well as possible applications of specific starter cultures to develop healthy and tasty varieties of sourdough bread and other baking goods while promoting sustainability. Further this project will create a network of trainings and courses dedicated to the scientific fields of sourdough and breadmaking technologies.
Sourdough Lactic acid bacteria bread quality cereals and pseudocereals Sustainability
Publikationen
Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation.
Autoren: Bartkiene, E; Lele, V; Ruzauskas, M; Domig, KJ; Starkute, V; Zavistanaviciute, P; Bartkevics, V; Pugajeva, I; Klupsaite, D; Juodeikiene, G; Mickiene, R; Rocha, JM; Jahr: 2019
Journal articles
Insights into microbial diversity of traditional Austrian sourdough
Autoren: Fraberger, V; Unger, C; Kummer, C; Domig, KJ Jahr: 2020
Journal articles
Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat.
Autoren: Fraberger, V; Ladurner, M; Nemec, A; Grunwald-Gruber, C; Call, LM; Hochegger, R; Domig, KJ; D"Amico, S; Jahr: 2020
Journal articles
Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.
Autoren: Fraberger, V; Ammer, C; Domig, KJ; Jahr: 2020
Journal articles
Einfluss von Sauerteig auf Qualität und Verträglichkeit von Backwaren
Autoren: Fraberger, V; Domig, K J; Reiter, E; D'Amico, S; Jahr: 2021
Journal articles
Sourdough lactic acid bacteria – from food industry by-products and alternative food stock valorization to neurotransmitters production
Autoren: Bartkiene, E; Bartkevics, V; Santini, A; Lele, V; Starkute, V; Zokaityte, E; Klupsaite, D; Zavistanaviciute, P; Tolpeznikaite, E; Mockus, E; Mozuriene, E; Ruibys, R; Cernauskas, D; Ozogul, F; Guine, R.P.F; Domig, K.J; Rocha M; Jahr: 2023
Conference & Workshop proceedings, paper, abstract
Sourdough as a Source of Technological, Antimicrobial, and Probiotic Microorganisms
Autoren: Fraberger, V; Özülkü, G; Petrova, P; Knežević, N; Petrov, K; Domig, KJ; Rocha, JMF Jahr: 2023
Chapter in collected volumes
Project staff
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
BOKU Project Leader
10.04.2019 - 09.10.2023
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico
vera.damico@boku.ac.at
Tel: +43 1 47654-75464
Sub Projectleader
10.04.2019 - 09.10.2023