{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,25]],"date-time":"2026-08-25T18:59:52Z","timestamp":1787684392297,"version":"build-2784847793"},"reference-count":34,"publisher":"Oxford University Press (OUP)","issue":"4","license":[{"start":{"date-parts":[[2025,12,4]],"date-time":"2025-12-04T00:00:00Z","timestamp":1764806400000},"content-version":"vor","delay-in-days":337,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2025,10,7]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This study explored the nutritional benefits of using a mixed culture of Lactobacillus plantarum and Pediococcus pentosaceus in sourdough bread fermentation. Over a 120-h fermentation period, spontaneous microbial activity resulted in peak lactic acid bacteria populations of 516.29\u00a0\u00d7\u00a0106 cfu\/g at 72 h in acha-based dough and 1082.78\u00a0\u00d7\u00a0106 cfu\/g at 24 h in rice-based dough (P\u00a0&amp;lt;\u00a0.001). The fermentation process led to a steady reduction in pH alongside a rise in titratable acidity. Bread produced with the mixed LAB cultures showed a significant decrease in phytic acid content and a notable enhancement in essential amino acids, such as lysine, leucine, isoleucine, valine, methionine, phenylalanine, and tryptophan, compared to the control. Furthermore, the energy value of the mixed culture bread (322.38\u00a0\u00b1\u00a00.63 Cal) was considerably higher than that of the control sample (266.73\u00a0\u00b1\u00a02.58 Cal). Overall, the incorporation of L. plantarum and P. pentosaceus during sourdough fermentation significantly boosted the nutritional quality of the bread, offering a valuable strategy for creating functional, nutrient-dense bakery products.<\/jats:p>","DOI":"10.1093\/sumbio\/qvaf030","type":"journal-article","created":{"date-parts":[[2025,12,4]],"date-time":"2025-12-04T13:11:30Z","timestamp":1764853890000},"source":"Crossref","is-referenced-by-count":1,"title":["Influence of\n                    <i>Lactobacillus plantarum<\/i>\n                    and\n                    <i>Pediococcus pentosaceus<\/i>\n                    addition on the nutritional quality of Sourdough-based bread"],"prefix":"10.1093","volume":"2","author":[{"given":"Amos Obaje","family":"Ogaji","sequence":"first","affiliation":[{"name":"Faculty of Natural Sciences, University of Jos Department of Microbiology, , P.M.B. 2084 Jos 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