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Items: 1 to 20 of 395

1.

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.

2.

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
3.

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
4.
5.

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.

6.

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
7.

Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.

Giraffa G, Andrighetto C, Antonello C, Gatti M, Lazzi C, Marcazzan G, Lombardi A, Neviani E.

Int J Food Microbiol. 2004 Mar 1;91(2):129-39.

PMID:
14996456
8.

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
9.

Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation.

Ehrmann MA, Brandt M, Stolz P, Vogel RF, Korakli M.

Int J Syst Evol Microbiol. 2007 Apr;57(Pt 4):745-50.

PMID:
17392199
10.

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
11.

Diversity of Lactobacillus sakei strains investigated by phenotypic and genotypic methods.

McLeod A, Nyquist OL, Snipen L, Naterstad K, Axelsson L.

Syst Appl Microbiol. 2008 Oct;31(5):393-403. doi: 10.1016/j.syapm.2008.06.002. Epub 2008 Aug 3.

PMID:
18678454
12.

Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables.

Tanganurat W, Quinquis B, Leelawatcharamas V, Bolotin A.

J Basic Microbiol. 2009 Aug;49(4):377-85. doi: 10.1002/jobm.200800185.

PMID:
19219901
13.

Diversity of predominant lactic acid bacteria associated with cocoa fermentation in Nigeria.

Kostinek M, Ban-Koffi L, Ottah-Atikpo M, Teniola D, Schillinger U, Holzapfel WH, Franz CM.

Curr Microbiol. 2008 Apr;56(4):306-14. doi: 10.1007/s00284-008-9097-9. Epub 2008 Jan 23.

PMID:
18213481
14.

Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.

Pepe O, Blaiotta G, Anastasio M, Moschetti G, Ercolini D, Villani F.

Syst Appl Microbiol. 2004 Aug;27(4):443-53.

PMID:
15368850
15.

Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.

Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.

Syst Appl Microbiol. 2005 Aug;28(6):527-40.

PMID:
16104351
16.

Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.

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

Syst Appl Microbiol. 2009 Apr;32(2):151-6. doi: 10.1016/j.syapm.2008.12.006. Epub 2009 Feb 7.

PMID:
19201563
17.

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.

Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.

Food Microbiol. 2015 Oct;51:57-68. doi: 10.1016/j.fm.2015.04.011. Epub 2015 May 7.

PMID:
26187828
18.

Phenotypic and molecular identification of lactobacilli isolated from vaginal secretions.

Dimitonova SP, Bakalov BV, Aleksandrova-Georgieva RN, Danova ST.

J Microbiol Immunol Infect. 2008 Dec;41(6):469-77.

PMID:
19255690
19.

Use of PCR-based methods and PFGE for typing and monitoring homofermentative lactobacilli during Comté cheese ripening.

Bouton Y, Guyot P, Beuvier E, Tailliez P, Grappin R.

Int J Food Microbiol. 2002 Jun 5;76(1-2):27-38.

PMID:
12038575
20.

Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.

Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.

Int J Food Microbiol. 2007 Mar 20;114(3):342-51. Epub 2006 Dec 26.

PMID:
17188771

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