Hello,
I would like to ask how it is possible that sourdough bread, which undergoes relatively high temperatures during production, contains live microorganisms, while in fermented sterilized cabbage, the activity of microorganisms is suppressed.
Thank you in advance for your response.
Sourdough baked goods do NOT contain live microorganisms (at least not those responsible for creating and activating the sourdough). After baking such goods, enzymatic reactions typical of sourdough occur in the product; however, this is not due to the activity of live microorganisms.
Themes: Sourdough bread
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.