PN 23 01 02 02 Research on increasing the shelf life and durability of foods through fermentation processes
Phase 1: Research on obtaining sourdoughs through spontaneous fermentation -2023
Phase 2: Optimization of fermentation processes of sourdoughs obtained through spontaneous fermentation-2023.
Phase 3: Identification, isolation, and characterization of lactic acid bacteria of spontaneous fermentation from selected sour doughs-2024
Phase 4.1: Research on obtaining sourdoughs based on selected cultures-2024
Phase 4.2: Research on obtaining sourdoughs based on selected cultures-2024
Contact: Alina Dobre ( alina.dobre@bioresurse.ro)
Period: 2023-2026
Influence of Technological Parameters on Sourdough Starter Obtained from Different Flours_2024
TECHNOLOGIES FOR SOURDOUGH OBTAINING, FERMENTATION AND APPLICATIONS – A REVIEW 2023