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Items: 1 to 20 of 143

1.

Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs.

Aponte M, Boscaino F, Sorrentino A, Coppola R, Masi P, Romano A.

Food Chem. 2013 Dec 1;141(3):2394-404. doi: 10.1016/j.foodchem.2013.05.052. Epub 2013 May 24.

PMID:
23870973
2.

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.

Ravyts F, De Vuyst L.

Food Microbiol. 2011 Sep;28(6):1129-39. doi: 10.1016/j.fm.2011.03.004. Epub 2011 Mar 11.

PMID:
21645811
3.

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. Epub 2010 Oct 28.

PMID:
21356457
4.

Diversity and technological potential of lactic acid bacteria of wheat flours.

Alfonzo A, Ventimiglia G, Corona O, Di Gerlando R, Gaglio R, Francesca N, Moschetti G, Settanni L.

Food Microbiol. 2013 Dec;36(2):343-54. doi: 10.1016/j.fm.2013.07.003. Epub 2013 Jul 18.

PMID:
24010616
5.

Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.

Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.

Lett Appl Microbiol. 2016 Aug;63(2):147-54. doi: 10.1111/lam.12604.

PMID:
27282128
6.

Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.

Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.

Food Microbiol. 2014 Dec;44:96-107. doi: 10.1016/j.fm.2014.05.011. Epub 2014 Jun 2.

PMID:
25084651
7.

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
8.

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
9.

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. Epub 2015 Jun 29.

PMID:
26338118
10.

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.

Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.

Food Microbiol. 2015 May;47:99-110. doi: 10.1016/j.fm.2014.10.011. Epub 2014 Dec 9.

PMID:
25583343
11.

Polyphasic approach to study physico-chemical, microbiological and sensorial characteristics of artisanal Nicastrese goat's cheese.

Pino A, Liotta L, Randazzo CL, Todaro A, Mazzaglia A, De Nardo F, Chiofalo V, Caggia C.

Food Microbiol. 2018 Apr;70:143-154. doi: 10.1016/j.fm.2017.09.005. Epub 2017 Sep 13.

PMID:
29173621
12.

Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.

Robert H, Gabriel V, Fontagné-Faucher C.

Int J Food Microbiol. 2009 Sep 30;135(1):53-9. doi: 10.1016/j.ijfoodmicro.2009.07.006. Epub 2009 Jul 12.

PMID:
19651455
13.

Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.

Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.

J Microbiol Biotechnol. 2017 Feb 28;27(2):226-233. doi: 10.4014/jmb.1607.07033.

14.

Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs.

Capuani A, Behr J, Vogel RF.

Int J Food Microbiol. 2013 Jul 15;165(2):148-55. doi: 10.1016/j.ijfoodmicro.2013.04.020. Epub 2013 Apr 29.

PMID:
23728431
15.

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.

Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Cocconcelli PS, Fontana C, Saavedra L, Vignolo G, Hebert EM.

J Appl Microbiol. 2016 May;120(5):1289-301. doi: 10.1111/jam.13104. Epub 2016 Mar 30.

PMID:
26909667
16.

Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

Di Cagno R, Pontonio E, Buchin S, De Angelis M, Lattanzi A, Valerio F, Gobbetti M, Calasso M.

Appl Environ Microbiol. 2014 May;80(10):3161-72. doi: 10.1128/AEM.00309-14. Epub 2014 Mar 14.

17.

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. Epub 2009 Jan 30.

18.

A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.

Lhomme E, Mezaize S, Ducasse MB, Chiron H, Champomier-Vergès MC, Chaillou S, Zagorec M, Dousset X, Onno B.

Int Microbiol. 2014 Mar;17(1):1-9.

19.

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food.

Sengun IY, Nielsen DS, Karapinar M, Jakobsen M.

Int J Food Microbiol. 2009 Oct 31;135(2):105-11. doi: 10.1016/j.ijfoodmicro.2009.07.033. Epub 2009 Aug 4.

PMID:
19703719
20.

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour.

Zannini E, Garofalo C, Aquilanti L, Santarelli S, Silvestri G, Clementi F.

Food Microbiol. 2009 Oct;26(7):744-53. doi: 10.1016/j.fm.2009.07.014. Epub 2009 Jul 23.

PMID:
19747608

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