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Items: 1 to 20 of 412

1.

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
2.

Liquid sourdough fermentation: industrial application perspectives.

Carnevali P, Ciati R, Leporati A, Paese M.

Food Microbiol. 2007 Apr;24(2):150-4. Epub 2006 Sep 20. Review.

PMID:
17008158
3.

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
4.

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
5.

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
6.

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.

Harth H, Van Kerrebroeck S, De Vuyst L.

Int J Food Microbiol. 2016 Jul 2;228:22-32. doi: 10.1016/j.ijfoodmicro.2016.04.011. Epub 2016 Apr 8.

PMID:
27088869
7.

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.

Int J Food Microbiol. 2003 Nov 1;87(3):259-70.

PMID:
14527798
9.

Amino acid profiles of lactic acid bacteria, isolated from kefir grains and kefir starter made from them.

Simova E, Simov Z, Beshkova D, Frengova G, Dimitrov Z, Spasov Z.

Int J Food Microbiol. 2006 Mar 15;107(2):112-23. Epub 2005 Nov 16.

PMID:
16297479
10.

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
11.

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
12.

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
13.

Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).

Coda R, Rizzello CG, Gobbetti M.

Int J Food Microbiol. 2010 Feb 28;137(2-3):236-45. doi: 10.1016/j.ijfoodmicro.2009.12.010. Epub 2009 Dec 13.

PMID:
20071045
14.

Biodiversity and identification of sourdough lactic acid bacteria.

De Vuyst L, Vancanneyt M.

Food Microbiol. 2007 Apr;24(2):120-7. Epub 2006 Sep 11. Review.

PMID:
17008154
15.

Microbial ecology of sourdough fermentations: diverse or uniform?

De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.

Food Microbiol. 2014 Feb;37:11-29. doi: 10.1016/j.fm.2013.06.002. Epub 2013 Jun 18. Review.

PMID:
24230469
16.

Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.

Chaoui A, Faid M, Belhcen R.

East Mediterr Health J. 2003 Jan-Mar;9(1-2):141-7.

PMID:
15562743
17.

Functional properties of selected starter cultures for sour maize bread.

Edema MO, Sanni AI.

Food Microbiol. 2008 Jun;25(4):616-25. doi: 10.1016/j.fm.2007.12.006. Epub 2008 Jan 29.

PMID:
18456117
18.

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
19.
20.

Ecological parameters influencing microbial diversity and stability of traditional sourdough.

Minervini F, De Angelis M, Di Cagno R, Gobbetti M.

Int J Food Microbiol. 2014 Feb 3;171:136-46. doi: 10.1016/j.ijfoodmicro.2013.11.021. Epub 2013 Dec 1. Review.

PMID:
24355817

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