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1.

Fermentation by amylolytic lactic acid bacteria and consequences for starch digestibility of plantain, breadfruit, and sweet potato flours.

Haydersah J, Chevallier I, Rochette I, Mouquet-Rivier C, Picq C, Marianne-Pépin T, Icard-Vernière C, Guyot JP.

J Food Sci. 2012 Aug;77(8):M466-72. doi: 10.1111/j.1750-3841.2012.02811.x.

PMID:
22860595
2.

Influence of cofermentation by amylolytic Lactobacillus plantarum and Lactococcus lactis strains on the fermentation process and rheology of sorghum porridge.

Mukisa IM, Byaruhanga YB, Muyanja CM, Aijuka M, Schüller RB, Sahlstrøm S, Langsrud T, Narvhus JA.

Appl Environ Microbiol. 2012 Aug;78(15):5220-8. doi: 10.1128/AEM.00857-12. Epub 2012 May 18.

3.

Lactic acid fermentation of beta-carotene rich sweet potato (Ipomoea batatas L.) into lacto-juice.

Panda SH, Ray RC.

Plant Foods Hum Nutr. 2007 Jun;62(2):65-70. Epub 2007 Mar 17.

PMID:
17370124
4.

Determination of expression and activity of genes involved in starch metabolism in Lactobacillus plantarum A6 during fermentation of a cereal-based gruel.

Humblot C, Turpin W, Chevalier F, Picq C, Rochette I, Guyot JP.

Int J Food Microbiol. 2014 Aug 18;185:103-11. doi: 10.1016/j.ijfoodmicro.2014.05.016. Epub 2014 May 27.

PMID:
24950021
5.

Potential of amylolytic lactic acid bacteria to replace the use of malt for partial starch hydrolysis to produce African fermented pearl millet gruel fortified with groundnut.

Songré-Ouattara LT, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Diawara B, Guyot JP.

Int J Food Microbiol. 2009 Apr 15;130(3):258-64. doi: 10.1016/j.ijfoodmicro.2009.02.002. Epub 2009 Feb 6.

PMID:
19246113
6.

Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition.

Songré-Ouattara LT, Mouquet-Rivier C, Icard-Vernière C, Humblot C, Diawara B, Guyot JP.

Int J Food Microbiol. 2008 Dec 10;128(2):395-400. doi: 10.1016/j.ijfoodmicro.2008.09.004. Epub 2008 Sep 16.

PMID:
18937991
7.

In vitro fermentation characteristics of native and processed cereal grains and potato starch using ileal chyme from dogs.

Murray SM, Flickinger EA, Patil AR, Merchen NR, Brent JL Jr, Fahey GC Jr.

J Anim Sci. 2001 Feb;79(2):435-44.

8.

Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

Calderon Santoyo M, Loiseau G, Rodriguez Sanoja R, Guyot JP.

Int J Food Microbiol. 2003 Jan 15;80(1):77-87.

PMID:
12430774
9.

Starch saccharification and fermentation of uncooked sweet potato roots for fuel ethanol production.

Zhang P, Chen C, Shen Y, Ding T, Ma D, Hua Z, Sun D.

Bioresour Technol. 2013 Jan;128:835-8. doi: 10.1016/j.biortech.2012.10.166. Epub 2012 Nov 16.

PMID:
23219688
10.
11.

Effect of pH control on lactic acid fermentation of starch by Lactobacillus manihotivorans LMG 18010T.

Guyot JP, Calderon M, Morlon-Guyot J.

J Appl Microbiol. 2000 Jan;88(1):176-82.

PMID:
10735257
14.

Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso.

Tou EH, Guyot JP, Mouquet-Rivier C, Rochette I, Counil E, Traoré AS, Trèche S.

Int J Food Microbiol. 2006 Jan 15;106(1):52-60. Epub 2005 Oct 12.

PMID:
16225950
15.

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures.

Rathore S, Salmerón I, Pandiella SS.

Food Microbiol. 2012 May;30(1):239-44. doi: 10.1016/j.fm.2011.09.001. Epub 2011 Sep 24.

PMID:
22265307
17.

Ability of selected lactic acid bacteria to ferment a pearl millet-soybean slurry to produce gruels for complementary foods for young children.

Songré-Ouattara LT, Mouquet-Rivier C, Humblot C, Rochette I, Diawara B, Guyot JP.

J Food Sci. 2010 Jun;75(5):M261-9. doi: 10.1111/j.1750-3841.2010.01640.x.

PMID:
20629882
18.

Genetic screening of functional properties of lactic acid bacteria in a fermented pearl millet slurry and in the metagenome of fermented starchy foods.

Turpin W, Humblot C, Guyot JP.

Appl Environ Microbiol. 2011 Dec;77(24):8722-34. doi: 10.1128/AEM.05988-11. Epub 2011 Oct 14.

19.

Effect of antioxidant activity and functional properties of Chingshey purple sweet potato fermented milk by Lactobacillus acidophilus, L. delbrueckii subsp. lactis, and L. gasseri strains.

Wu TY, Tsai CC, Hwang YT, Chiu TH.

J Food Sci. 2012 Jan;77(1):M2-8. doi: 10.1111/j.1750-3841.2011.02507.x. Epub 2011 Dec 19.

PMID:
22182227
20.

Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria.

Panagou EZ, Schillinger U, Franz CM, Nychas GJ.

Food Microbiol. 2008 Apr;25(2):348-58. doi: 10.1016/j.fm.2007.10.005. Epub 2007 Oct 5.

PMID:
18206777
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