Recent research suggests that the probiotic strain Lactobacillus brevis BGZLS30-24, from the IMGGE microorganism collection, could improve the quality and nutritional value of bread made from ancient Khorasan wheat. The use of this bacterium in sourdough production resulted in bread with improved technological characteristics and a more favorable composition, opening up opportunities for the development of new, healthier bakery products. This study presents an interesting combination of traditional dough preparation methods, indigenous bacterial isolates, and a modern approach to food development aimed at creating products that may actively contribute to human health.

The study was conducted in collaboration with the Institute of Food Technology in Novi Sad.

The novel autochthonous probiotic strain Lactobacillus brevis BGZLS30-24 improves the functional characteristics of Khorasan wheat sourdough bread

Probiotics and Microbiota-Host Interaction Group