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Results: 1 to 20 of 181

1.

Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.

Corsetti A, De Angelis M, Dellaglio F, Paparella A, Fox PF, Settanni L, Gobbetti M.

J Appl Microbiol. 2003;94(4):641-54.

PMID:
12631200
[PubMed - indexed for MEDLINE]
2.

Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.

Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M.

J Appl Microbiol. 2007 Oct;103(4):821-35.

PMID:
17897184
[PubMed - indexed for MEDLINE]
3.

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.

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

Int J Syst Evol Microbiol. 2007 Jul;57(Pt 7):1461-7.

PMID:
17625176
[PubMed - indexed for MEDLINE]
Free Article
4.

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.

PMID:
19088320
[PubMed - indexed for MEDLINE]
Free PMC Article
5.

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
[PubMed - indexed for MEDLINE]
6.

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses.

De Angelis M, Corsetti A, Tosti N, Rossi J, Corbo MR, Gobbetti M.

Appl Environ Microbiol. 2001 May;67(5):2011-20.

PMID:
11319075
[PubMed - indexed for MEDLINE]
Free PMC Article
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.

PMID:
12450829
[PubMed - indexed for MEDLINE]
Free PMC Article
8.

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.

Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.

Food Microbiol. 2007 Sep;24(6):592-600. Epub 2007 Jan 12.

PMID:
17418310
[PubMed - indexed for MEDLINE]
9.

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
[PubMed - indexed for MEDLINE]
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
[PubMed - indexed for MEDLINE]
12.

Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.

Valcheva R, Ferchichi MF, Korakli M, Ivanova I, Gänzle MG, Vogel RF, Prévost H, Onno B, Dousset X.

Int J Syst Evol Microbiol. 2006 Mar;56(Pt 3):587-91.

PMID:
16514032
[PubMed - indexed for MEDLINE]
Free Article
13.

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).

Ricciardi A, Parente E, Piraino P, Paraggio M, Romano P.

Int J Food Microbiol. 2005 Jan 15;98(1):63-72.

PMID:
15617801
[PubMed - indexed for MEDLINE]
14.

Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.

Vancanneyt M, Neysens P, De Wachter M, Engelbeen K, Snauwaert C, Cleenwerck I, Van der Meulen R, Hoste B, Tsakalidou E, De Vuyst L, Swings J.

Int J Syst Evol Microbiol. 2005 Mar;55(Pt 2):615-20.

PMID:
15774633
[PubMed - indexed for MEDLINE]
Free Article
15.

Phenotypic and genotypic characterization of non-starter lactic acid bacteria in mature cheddar cheese.

Fitzsimons NA, Cogan TM, Condon S, Beresford T.

Appl Environ Microbiol. 1999 Aug;65(8):3418-26.

PMID:
10427029
[PubMed - indexed for MEDLINE]
Free PMC Article
16.

Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.

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

Appl Environ Microbiol. 2007 Aug;73(15):4741-50. Epub 2007 Jun 8.

PMID:
17557853
[PubMed - indexed for MEDLINE]
Free PMC Article
17.

A polyphasic approach to highlight genotypic and phenotypic diversities of Lactobacillus helveticus strains isolated from dairy starter cultures and cheeses.

Lombardi A, Maistro LD, De Dea P, Gatti M, Giraffa G, Neviani E.

J Dairy Res. 2002 Feb;69(1):139-49.

PMID:
12047105
[PubMed - indexed for MEDLINE]
18.

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
[PubMed - indexed for MEDLINE]
19.

Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results.

Catzeddu P, Mura E, Parente E, Sanna M, Farris GA.

Syst Appl Microbiol. 2006 Mar;29(2):138-44. Epub 2005 Aug 22.

PMID:
16464695
[PubMed - indexed for MEDLINE]
20.

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
[PubMed - indexed for MEDLINE]

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