Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 329

1.

Global transcriptional response of Lactobacillus reuteri to the sourdough environment.

Hüfner E, Britton RA, Roos S, Jonsson H, Hertel C.

Syst Appl Microbiol. 2008 Oct;31(5):323-38. doi: 10.1016/j.syapm.2008.06.005. Epub 2008 Aug 30.

PMID:
18762399
2.

Inducible gene expression in Lactobacillus reuteri LTH5531 during type II sourdough fermentation.

Dal Bello F, Walter J, Roos S, Jonsson H, Hertel C.

Appl Environ Microbiol. 2005 Oct;71(10):5873-8.

3.
4.

Lactobacillus reuteri CRL1098 produces cobalamin.

Taranto MP, Vera JL, Hugenholtz J, De Valdez GF, Sesma F.

J Bacteriol. 2003 Sep;185(18):5643-7.

5.

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.

De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.

Food Microbiol. 2009 Oct;26(7):666-75. doi: 10.1016/j.fm.2009.07.012. Epub 2009 Jul 18. Review.

PMID:
19747599
6.

Glutamine deamidation by cereal-associated lactic acid bacteria.

Vermeulen N, Gänzle MG, Vogel RF.

J Appl Microbiol. 2007 Oct;103(4):1197-205.

7.

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
9.

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
10.
11.

Gene expression analysis of Corynebacterium glutamicum subjected to long-term lactic acid adaptation.

Jakob K, Satorhelyi P, Lange C, Wendisch VF, Silakowski B, Scherer S, Neuhaus K.

J Bacteriol. 2007 Aug;189(15):5582-90. Epub 2007 May 25.

12.

Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread.

Di Cagno R, Rizzello CG, De Angelis M, Cassone A, Giuliani G, Benedusi A, Limitone A, Surico RF, Gobbetti M.

J Food Prot. 2008 Jul;71(7):1491-5.

PMID:
18680953
13.

Impact of ecological factors on the stability of microbial associations in sourdough fermentation.

Vogelmann SA, Hertel C.

Food Microbiol. 2011 May;28(3):583-9. doi: 10.1016/j.fm.2010.11.010. Epub 2010 Nov 26.

PMID:
21356468
14.

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.

15.

Defined multi-species semi-liquid ready-to-use sourdough starter.

Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.

Food Microbiol. 2007 Feb;24(1):15-24. Epub 2006 Apr 25.

PMID:
16943090
16.

Impact of sourdough on the texture of bread.

Arendt EK, Ryan LA, Dal Bello F.

Food Microbiol. 2007 Apr;24(2):165-74. Epub 2006 Sep 20. Review.

PMID:
17008161
17.

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation.

Su MS, Schlicht S, Gänzle MG.

Microb Cell Fact. 2011 Aug 30;10 Suppl 1:S8. doi: 10.1186/1475-2859-10-S1-S8. Epub 2011 Aug 30.

18.

Composition and function of sourdough microbiota: From ecological theory to bread quality.

Gänzle M, Ripari V.

Int J Food Microbiol. 2016 Dec 19;239:19-25. doi: 10.1016/j.ijfoodmicro.2016.05.004. Epub 2016 May 7.

PMID:
27240932
19.

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.

Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.

Food Microbiol. 2010 Dec;27(8):1000-8. doi: 10.1016/j.fm.2010.06.005. Epub 2010 Jun 25.

PMID:
20832677
20.

Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.

Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V.

Int J Food Microbiol. 2006 Feb 1;106(2):137-43. Epub 2005 Oct 5.

PMID:
16213050

Supplemental Content

Support Center