The occurrence of inflammatory responses in humans is frequently associated with food intolerances and is likely to give rise to irritable bowel disease. The use of conventional or unconventional flours to produce gluten-free baking doughs brings important technological and nutritional challenges, and the use of the sourdough biotechnology has the potential to overcome such limitations. In addition, the typical metabolic transformations carried out by Lactic Acid Bacteria (LAB) can become an important biotechnological process for the nutritional fortification and functionalization of sourdoughs due to the resulting postbiotics. In such a context, this research work aimed at isolating and selecting new LAB strains that resort to a wide range of natural environments and food matrices to be ultimately employed as starter cultures in gluten-free sourdough fermentations. Nineteen LAB strains belonging to the genera of Lactobacillus, Leuconostoc, Pediococcus, and Streptococcus were isolated, and the selection criteria encompassed their acidification capacity in fermentations carried out on chickpea, quinoa, and buckwheat flour extracts; the capacity to produce exopolysaccharides (EPS); and the antimicrobial activity against food spoilage molds and bacteria. Moreover, the stability of the LAB metabolites after the fermentation of the gluten-free flour extracts submitted to thermal and acidic treatments was also assessed.

Sweet sorghum is a unique bioenergy crop that produces stalks with fermentable free sugars. The purpose of this study was to evaluate how the production of hemicellulosic saccharides and bioethanol from sweet sorghum stalks (SSS) can be influenced by a dilute sulfuric acid (H₂SO₄) pretreatment under different isothermal conditions. The bioethanol production from untreated SSS and pretreated solid phases was achieved through the Simultaneous Saccharification and Fermentation (SSF) process. A good SSS fractionation and an extensive hemicellulose hydrolysis into soluble saccharides were obtained, the most abundant hemicellulose-derived compounds present in the pretreated liquid phase being monosaccharides, with up to 17.22 g/L of glucose and 16.64 g/L of xylose in the pretreatments performed with 3% and 1% H₂SO₄ for 30 min at 134 °C, respectively. The SSF process of untreated SSS allowed a maximum bioethanol concentration of 9.78 g/L, corresponding to a maximum glucan conversion into ethanol of 49.8%. Bioethanol production from untreated SSS led to a higher bioethanol concentration and conversion than in the case of using acid pretreated solid phases obtained under the most severe conditions (with 3% H₂SO₄ for 30, 60 and 120 min at 134 °C), suggesting that, in the case of this biomass naturally rich in soluble sugars, the acidic pretreatment could negatively influence the fermentative process.