References
- Abedfar, A., & Sadeghi, A. (2019). Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties. Heliyon, 5(10), e02608. https://doi.org/10.1016/j.heliyon.2019.e02608.10.1016/j.heliyon.2019.e02608681222131667421
- Arendt, E. K., & Zannini, E. (2013). Cereal grains for the food and beverage industries. Elsevier.10.1533/9780857098924
- Arora, K., Ameur, H., Polo, A., Di Cagno, R., Rizzello, C. G., & Gobbetti, M. (2021). Thirty years of knowledge on sourdough fermentation: A systematic review. Trends in Food Science and Technology, 108 (December 2020), 71–83. https://doi.org/10.1016/j.tifs.2020.12.008.10.1016/j.tifs.2020.12.008
- Çakır, E., Arıcı, M., & Durak, M. Z. (2020). Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough. Journal of Bioscience and Bioengineering, 130(5), 450–456. https://doi.org/10.1016/j.jbiosc.2020.05.002.10.1016/j.jbiosc.2020.05.00232782196
- Caporaso, C. L., Lauber, J. G., Walters, W. A. Berg-Lyons, D., Lozupone, A.C., Turnbaugh, J. P., Fierer, N., & Knight, R. (2011). Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample, Proceedings of the National Academy of Sciences Mar 108 (Supplement 1) 4516-4522; DOI: 10.1073/pnas.1000080107.10.1073/pnas.1000080107306359920534432
- De Angelis, M., Minervini, F., Siragusa, S., Rizzello, C. G., & Gobbetti, M. (2019). Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs. International Journal of Food Microbiology, 302(May 2018), 35–46. https://doi.org/10.1016/j.ijfoodmicro.2018.08.009.10.1016/j.ijfoodmicro.2018.08.00930177230
- De Vuyst, L., Harth, H., Van Kerrebroeck, S., & Leroy, F. (2016). Yeast diversity of sourdoughs and associated metabolic properties and functionalities. International Journal of Food Microbiology, 239, 26–34. https://doi.org/10.1016/j.ijfoodmicro.2016.07.018.10.1016/j.ijfoodmicro.2016.07.01827470533
- Dertli, E., & Yilmaz, M. T. (2016). Functional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology. Journal of Biotechnology, 231, S15. https://doi.org/10.1016/j.jbiotec.2016.05.078.10.1016/j.jbiotec.2016.05.078
- Felšöciová, S., Kowalczewski, P.Ł., Krajčovič, T., Dráb, Š., & Kačániová, M. (2021). Effect of Long-Term Storage on Mycobiota of Barley Grain and Malt. Plants, 10, 1655. https://doi.org/10.3390/plants1008165510.3390/plants10081655840109934451699
- Fraberger, V., Unger, C., Kummer, C., & Domig, K. J. (2020, March). Insights into microbial diversity of traditional Austrian sourdough. Lwt, 127, 109358. https://doi.org/10.1016/j.lwt.2020.109358.10.1016/j.lwt.2020.109358
- Giraldo, P., Benavente, E., Manzano-Agugliaro, F., & Gimenez, E. (2019). Worldwide Research Trends on Wheat and Barley: A Bibliometric Comparative Analysis, Agronomy 9(7), 352; https://doi.org/10.3390/agronomy9070352.10.3390/agronomy9070352
- Gobbetti, M., & Gänzle, M. (Eds.). (2012). Handbook on sourdough biotechnology. Springer Science & Business Media.
- Gobbetti, M., De Angelis, M., Di Cagno, R., Calasso, M., Archetti, G., & Rizzello, C. G. (2019). Novel insights on the functional/nutritional features of the sourdough fermentation. International Journal of Food Microbiology, 302, 103–113. https://doi.org/10.1016/j.ijfoodmicro.2018.05.018.10.1016/j.ijfoodmicro.2018.05.01829801967
- Koljalg, U., Nilsson, R.H., Abarenkov, K., Tedersoo, L., Taylor, F. S. Andy, Bahram, M., Bates, T. S., Bruns, D.T., Bengtsson-Palme, J., Callaghan, M. T., Douglas, B., Drenkhan, T., Eberhardt, U., Dueñas, M., Grebenc, T., Griffith, W.G., Hartmann, M., Kirk, M.P. Kohout, P., Larsson, E., Lindahl, D.B., Lücking, R., Martín, P.M., P. Matheny, B., Nguyen, H. N., Niskanen, T., Oja, J., Peay, G.K., Peintner, U., Peterson, M., Põldmaa, K., Saag, L., Saar, I., Schüßler, A., Scott, J.A., Senés, C, Smith, M.E., Suija, A., Taylor, T.D., Telleria, T.M., Weiss, M., & Larsso, H.K. (2013, November). Towards a unified paradigm for sequence-based identification of fungi, Molecular Ecology, Volume22, Issue21, 5271-5277.10.1111/mec.1248124112409
- Kozlinskis, E., & Skudra, L. (2011). Mikroorganismu populāciju attīstība spontānos rudzu maizes ieraugos (Development of Microbial Populations in Spontaneous Rye Bread Sourdoughs) : Promocijas darbs inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē / Emīls Kozlinskis; promocijas darba vadītāja Līga Skudra ; Latvijas Lauksaimniecības universitāte. Pārtikas tehnoloģijas fakultāte. Pārtikas tehnoloģijas katedra. Jelgava: Latvijas Lauksaimniecības universitāte. (in Latvian)
- Mantzourani, I., Plessas, S., Odatzidou, M., Alexopoulos, A., Galanis, A., Bezirtzoglou, E., & Bekatorou, A. (2019). Effect of a novel Lactobacillus paracasei starter on sourdough bread quality. Food Chemistry, 271(October 2017), 259–265. https://doi.org/10.1016/j.foodchem.2018.07.183.10.1016/j.foodchem.2018.07.18330236675
- Mariotti, M., Garofalo, C., Aquilanti, L., Osimani, A., Fongaro, L., Tavoletti, S., Hager, A. S., & Clementi, F. (2014). Barley flour exploitation in sourdough breadmaking: A technological, nutritional and sensory evaluation. LWT - Food Science and Technology, 59(2P1), 973–980. https://doi.org/10.1016/j.lwt.2014.06.052.10.1016/j.lwt.2014.06.052
- Pejcz, E., Czaja, A., Wojciechowicz-Budzisz, A., Gil, Z., & Spychaj, R. (2017). The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread. Journal of Cereal Science, 77, 97–101. https://doi.org/ https://doi.org/10.1016/j.jcs.2017.08.007.10.1016/j.jcs.2017.08.007
- Punia, S. (2020). Barley: Properties, Functionality and Applications (1st ed.). CRC Press. https://doi.org/10.1201/9781003019336.10.1201/9781003019336
- Rakcejeva, T. (2006). Bioloģiski aktivēti graudi kviešu maizes ražošanā (Biologically Activated Grain in Wheat Bread Technology): promocijas darba kopsavilkums inženierzinātņu doktora zinātniskā grāda iegūšanai pārtikas zinātnes nozarē. Jelgava.
- Reddy, G., Altaf, M., Naveena, B. J., Venkateshwar, M., & Kumar, E. V. (2008). Amylolytic bacterial lactic acid fermentation - A review. In Biotechnology Advances (Vol. 26, Issue 1, pp. 22–34). Elsevier. https://doi.org/10.1016/j.biotechadv.2007.07.00410.1016/j.biotechadv.2007.07.00417884326
- Roblero, J., Cruz – Maya, A., & Guerrero Barajas, C. (2020). Kosakonia. In Amaresen, N., Senthil Kumar, M., Annapurna, K., Krishna Kumar & Sankaranarayana A., Beneficial microbes in Agro – Ecology Bacteria and Fungi (pp. 213-231) Elsevier, Academic press. https://doi.org/10.1016/B978-0-12-823414-3.00012-510.1016/B978-0-12-823414-3.00012-5
- Robles - Ramirez, M. C., Ortega - Robles, E., Monterrubio - Lopez, R., Mora - Escobedo, R., & Beltran -Orozco, M. C. (2020). Barley bread with improed sesory and antioxidant properties. In International Journal of Gastronomy and Food Science (Vol. 22, pp. 1–6). Elsevier Ltd. https://doi.org/10.1016/j.ijgfs.2020.10027910.1016/j.ijgfs.2020.100279
- Shahbandeh, M., (2021). Barley production worldwide 2008/2009-2020/2021, in Statistic release https://www.statista.com/statistics/271973/world-barley-production-since-2008 (accessed Oktober 2021).
- Sterna, V., Zute, S., & Jākobsone, I. (2015). Grain Composition and Functional Ingredients of Barley Varieties Created in Latvia, Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences., 69(4), 158-162. doi: https://doi.org/10.1515/prolas-2015-0023.10.1515/prolas-2015-0023
- Suo, B., Chen, X., & Wang, Y. (2021). Recent research advances of lactic acid bacteria in sourdough: Origin, diversity, and function. In Current Opinion in Food Science (Vol. 37, pp. 66–75). Elsevier Ltd. https://doi.org/10.1016/j.cofs.2020.09.00710.1016/j.cofs.2020.09.007
- Taylor, D. L., Walters, A.W., Lennon, J. N., Bochicchio, J., Krohn, A., Caporaso, J. G., & Pennanen, T., (2016). Accurate Estimation of Fungal Diversity and Abundance through Improved Lineage-Specific Primers Optimized for Illumina Amplicon Sequencing, Applied and Environmental Microbiology, Volume 82, Number 24, 15 December 2016, 7217 - 7226.10.1128/AEM.02576-16511893227736792
- Xu, D., Zhang, H., Xi, J., Jin, Y., Chen, Y., Guo, L., Jin, Z., & Xu, X. (2020). Improving bread aroma using lowtemperature sourdough fermentation. Food Bioscience, 37, 100704. https://doi.org/10.1016/j.fbio.2020.100704.10.1016/j.fbio.2020.100704
- Wang, X., Zhu, X., Bi, Y., Zhao, R., Nie, Y., & Yuan, W. (2020, May). Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded spongedough method. Food Chemistry, 330, 127316. https://doi.org/10.1016/j.foodchem.2020.127316.10.1016/j.foodchem.2020.12731632569933