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1.

Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.

Kitahara M, Sakata S, Benno Y.

Lett Appl Microbiol. 2005;40(5):353-7.

PMID:
15836738
2.

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.

Robert H, Gabriel V, Fontagné-Faucher C.

Int J Food Microbiol. 2009 Sep 30;135(1):53-9. doi: 10.1016/j.ijfoodmicro.2009.07.006. Epub 2009 Jul 12.

PMID:
19651455
3.

Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.

Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M.

Appl Environ Microbiol. 2009 Feb;75(4):1099-109. doi: 10.1128/AEM.01524-08. Epub 2008 Dec 16.

4.

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.

Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.

J Appl Microbiol. 2009 Apr;106(4):1081-92. doi: 10.1111/j.1365-2672.2008.04094.x. Epub 2009 Jan 30.

PMID:
19187144
5.

Bacterial population in traditional sourdough evaluated by molecular methods.

Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C.

J Appl Microbiol. 2005;99(2):251-8.

PMID:
16033455
6.

Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.

Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.

Food Microbiol. 2007 Oct-Dec;24(7-8):678-86. Epub 2007 May 3.

PMID:
17613364
7.

The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.

De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W.

Appl Environ Microbiol. 2002 Dec;68(12):6059-69.

8.

Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.

Sekwati-Monang B, Valcheva R, Gänzle MG.

Int J Food Microbiol. 2012 Oct 15;159(3):240-6. doi: 10.1016/j.ijfoodmicro.2012.09.013. Epub 2012 Sep 25.

PMID:
23107503
9.

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.

Vogelmann SA, Seitter M, Singer U, Brandt MJ, Hertel C.

Int J Food Microbiol. 2009 Apr 15;130(3):205-12. doi: 10.1016/j.ijfoodmicro.2009.01.020. Epub 2009 Jan 29.

PMID:
19239979
10.

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I.

Minervini F, De Angelis M, Di Cagno R, Pinto D, Siragusa S, Rizzello CG, Gobbetti M.

Food Microbiol. 2010 Oct;27(7):897-908. doi: 10.1016/j.fm.2010.05.021. Epub 2010 Jun 1.

PMID:
20688231
11.

Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.

Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M.

Int J Food Microbiol. 2001 Feb 28;64(1-2):95-104.

PMID:
11252516
12.

Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G.

Appl Environ Microbiol. 2008 Apr;74(8):2414-23. doi: 10.1128/AEM.02771-07. Epub 2008 Feb 29.

13.

Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti M.

Int J Food Microbiol. 2007 Feb 28;114(1):69-82. Epub 2007 Jan 16.

PMID:
17223214
14.

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods.

Iacumin L, Cecchini F, Manzano M, Osualdini M, Boscolo D, Orlic S, Comi G.

Food Microbiol. 2009 Apr;26(2):128-35. doi: 10.1016/j.fm.2008.10.010. Epub 2008 Nov 5.

PMID:
19171253
15.

A rapid PCR procedure for the specific identification of Lactobacillus sanfranciscensis, based on the 16S-23S intergenic spacer regions.

Valcheva R, Kabadjova P, Rachman C, Ivanova I, Onno B, Prévost H, Dousset X.

J Appl Microbiol. 2007 Jan;102(1):290-302.

PMID:
17184346
16.

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.

Moroni AV, Arendt EK, Dal Bello F.

Food Microbiol. 2011 May;28(3):497-502. doi: 10.1016/j.fm.2010.10.016. Epub 2010 Oct 28.

PMID:
21356457
17.

Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).

Valmorri S, Settanni L, Suzzi G, Gardini F, Vernocchi P, Corsetti A.

Lett Appl Microbiol. 2006 Sep;43(3):343-9.

PMID:
16910943
18.

Glutathione reductase from Lactobacillus sanfranciscensis DSM20451T: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs.

Jänsch A, Korakli M, Vogel RF, Gänzle MG.

Appl Environ Microbiol. 2007 Jul;73(14):4469-76. Epub 2007 May 11.

19.

Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G.

Appl Environ Microbiol. 2007 Oct;73(19):6262-9. Epub 2007 Aug 3.

20.

Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.

Lin XB, Gänzle MG.

Int J Food Microbiol. 2014 Sep 1;186:42-8. doi: 10.1016/j.ijfoodmicro.2014.06.010. Epub 2014 Jun 18.

PMID:
24984221
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