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Items: 1 to 20 of 210

1.

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs.

Vrancken G, De Vuyst L, Van der Meulen R, Huys G, Vandamme P, Daniel HM.

FEMS Yeast Res. 2010 Jun;10(4):471-81. doi: 10.1111/j.1567-1364.2010.00621.x.

2.

Yeast diversity of Ghanaian cocoa bean heap fermentations.

Daniel HM, Vrancken G, Takrama JF, Camu N, De Vos P, De Vuyst L.

FEMS Yeast Res. 2009 Aug;9(5):774-83. doi: 10.1111/j.1567-1364.2009.00520.x.

3.

Wickerhamomyces anomalus in the sourdough microbial ecosystem.

Daniel HM, Moons MC, Huret S, Vrancken G, De Vuyst L.

Antonie Van Leeuwenhoek. 2011 Jan;99(1):63-73. doi: 10.1007/s10482-010-9517-2.

PMID:
20963492
4.

Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting.

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

Appl Environ Microbiol. 2008 Apr;74(8):2414-23. doi: 10.1128/AEM.02771-07.

5.

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.

6.

Yeast microflora isolated from brazilian cassava roots: taxonomical classification based on molecular identification.

Ferreira N, Belloch C, Querol A, Manzanares P, Vallez S, Santos A.

Curr Microbiol. 2010 Apr;60(4):287-93. doi: 10.1007/s00284-009-9539-z.

PMID:
19924478
7.

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).

Valmorri S, Tofalo R, Settanni L, Corsetti A, Suzzi G.

Antonie Van Leeuwenhoek. 2010 Feb;97(2):119-29. doi: 10.1007/s10482-009-9392-x.

PMID:
19904626
8.
9.

Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

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

Appl Environ Microbiol. 2012 Aug;78(15):5328-40. doi: 10.1128/AEM.00572-12.

10.

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
11.

Molecular identification of veterinary yeast isolates by use of sequence-based analysis of the D1/D2 region of the large ribosomal subunit.

Garner CD, Starr JK, McDonough PL, Altier C.

J Clin Microbiol. 2010 Jun;48(6):2140-6. doi: 10.1128/JCM.02306-09.

12.

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.

PMID:
20832677
13.

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.

Minervini F, Lattanzi A, De Angelis M, Celano G, Gobbetti M.

Food Microbiol. 2015 Dec;52:66-76. doi: 10.1016/j.fm.2015.06.009.

PMID:
26338118
14.

Identification of medically important yeasts using PCR-based detection of DNA sequence polymorphisms in the internal transcribed spacer 2 region of the rRNA genes.

Chen YC, Eisner JD, Kattar MM, Rassoulian-Barrett SL, LaFe K, Yarfitz SL, Limaye AP, Cookson BT.

J Clin Microbiol. 2000 Jun;38(6):2302-10.

15.

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.

Moroni AV, Arendt EK, Dal Bello F.

Food Microbiol. 2011 May;28(3):497-502. doi: 10.1016/j.fm.2010.10.016.

PMID:
21356457
16.

Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.

Minervini F, Di Cagno R, Lattanzi A, De Angelis M, Antonielli L, Cardinali G, Cappelle S, Gobbetti M.

Appl Environ Microbiol. 2012 Feb;78(4):1251-64. doi: 10.1128/AEM.07721-11.

17.

Yeasts associated with nectarines and their potential for biological control of brown rot.

Janisiewicz WJ, Kurtzman CP, Buyer JS.

Yeast. 2010 Jul;27(7):389-98. doi: 10.1002/yea.1763.

18.

Detection and identification of wild yeast contaminants of the industrial fuel ethanol fermentation process.

Basílio AC, de Araújo PR, de Morais JO, da Silva Filho EA, de Morais MA Jr, Simões DA.

Curr Microbiol. 2008 Apr;56(4):322-6. doi: 10.1007/s00284-007-9085-5.

PMID:
18188645
19.

Yeast diversity in crop-growing environments in Cameroon.

Stringini M, Comitini F, Taccari M, Ciani M.

Int J Food Microbiol. 2008 Sep 30;127(1-2):184-9. doi: 10.1016/j.ijfoodmicro.2008.07.017.

PMID:
18723239
20.

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.

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