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Items: 12

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. Epub 2010 Mar 10.

2.

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
3.

Microbial Ecology and Process Technology of Sourdough Fermentation.

De Vuyst L, Van Kerrebroeck S, Leroy F.

Adv Appl Microbiol. 2017;100:49-160. doi: 10.1016/bs.aambs.2017.02.003. Epub 2017 Apr 17. Review.

PMID:
28732554
4.

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
5.

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
6.

Unraveling the decolourizing ability of yeast isolates from dye-polluted and virgin environments: an ecological and taxonomical overview.

Pajot HF, Delgado OD, de Figueroa LI, FariƱa JI.

Antonie Van Leeuwenhoek. 2011 Mar;99(3):443-56. doi: 10.1007/s10482-010-9495-4. Epub 2010 Aug 22. Review.

PMID:
20730563
7.

Advances in yeast systematics and phylogeny and their use as predictors of biotechnologically important metabolic pathways.

Kurtzman CP, Mateo RQ, Kolecka A, Theelen B, Robert V, Boekhout T.

FEMS Yeast Res. 2015 Sep;15(6). pii: fov050. doi: 10.1093/femsyr/fov050. Epub 2015 Jun 30. Review.

PMID:
26136514
8.

Identification of food and beverage spoilage yeasts from DNA sequence analyses.

Kurtzman CP.

Int J Food Microbiol. 2015 Nov 20;213:71-8. doi: 10.1016/j.ijfoodmicro.2015.05.023. Epub 2015 May 31. Review.

PMID:
26051959
9.

Use of gene sequence analyses and genome comparisons for yeast systematics.

Kurtzman CP.

Int J Syst Evol Microbiol. 2014 Feb;64(Pt 2):325-32. doi: 10.1099/ijs.0.054197-0. Review.

PMID:
24505070
10.

Yeast diversity of sourdoughs and associated metabolic properties and functionalities.

De Vuyst L, Harth H, Van Kerrebroeck S, Leroy F.

Int J Food Microbiol. 2016 Dec 19;239:26-34. doi: 10.1016/j.ijfoodmicro.2016.07.018. Epub 2016 Jul 15. Review.

PMID:
27470533
11.

New perspectives in hemiascomycetous yeast taxonomy.

Casaregola S, Weiss S, Morel G.

C R Biol. 2011 Aug-Sep;334(8-9):590-8. doi: 10.1016/j.crvi.2011.05.006. Epub 2011 Jun 30. Review.

PMID:
21819939
12.

Phylogeny of the ascomycetous yeasts and the renaming of Pichia anomala to Wickerhamomyces anomalus.

Kurtzman CP.

Antonie Van Leeuwenhoek. 2011 Jan;99(1):13-23. doi: 10.1007/s10482-010-9505-6. Epub 2010 Sep 14. Review.

PMID:
20838888

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