336 related articles for article (PubMed ID: 17223214)
1. 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; 114(1):69-82. PubMed ID: 17223214
[TBL] [Abstract][Full Text] [Related]
2. 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. PubMed ID: 17897184
[TBL] [Abstract][Full Text] [Related]
3. 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. PubMed ID: 19187144
[TBL] [Abstract][Full Text] [Related]
4. 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; 24(7-8):678-86. PubMed ID: 17613364
[TBL] [Abstract][Full Text] [Related]
5. Bacterial population in traditional sourdough evaluated by molecular methods.
Randazzo CL; Heilig H; Restuccia C; Giudici P; Caggia C
J Appl Microbiol; 2005; 99(2):251-8. PubMed ID: 16033455
[TBL] [Abstract][Full Text] [Related]
6. 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. PubMed ID: 17418310
[TBL] [Abstract][Full Text] [Related]
7. A rapid PCR procedure for the specific identification of Lactobacillus sanfranciscensis, based on the 16S-23S intergenic spacer regions.
Valcheva R; Kabadjova P; Rachman C; Ivanova I; Onno B; Prévost H; Dousset X
J Appl Microbiol; 2007 Jan; 102(1):290-302. PubMed ID: 17184346
[TBL] [Abstract][Full Text] [Related]
8. 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. PubMed ID: 20688231
[TBL] [Abstract][Full Text] [Related]
9. 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; 135(1):53-9. PubMed ID: 19651455
[TBL] [Abstract][Full Text] [Related]
10. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
Kitahara M; Sakata S; Benno Y
Lett Appl Microbiol; 2005; 40(5):353-7. PubMed ID: 15836738
[TBL] [Abstract][Full Text] [Related]
11. Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).
Valmorri S; Settanni L; Suzzi G; Gardini F; Vernocchi P; Corsetti A
Lett Appl Microbiol; 2006 Sep; 43(3):343-9. PubMed ID: 16910943
[TBL] [Abstract][Full Text] [Related]
12. Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough.
Lee H; Baek H; Lim SB; Hur JS; Shim S; Shin SY; Han NS; Seo JH
Int J Food Microbiol; 2015 May; 200():80-6. PubMed ID: 25702881
[TBL] [Abstract][Full Text] [Related]
13. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).
Ricciardi A; Parente E; Piraino P; Paraggio M; Romano P
Int J Food Microbiol; 2005 Jan; 98(1):63-72. PubMed ID: 15617801
[TBL] [Abstract][Full Text] [Related]
14. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
Lhomme E; Onno B; Chuat V; Durand K; Orain S; Valence F; Dousset X; Jacques MA
Int J Food Microbiol; 2016 Jun; 226():13-9. PubMed ID: 27015297
[TBL] [Abstract][Full Text] [Related]
15. [Species and strain specific identification of lactic acid bacteria in complex microflora].
Hertel C; Meroth CB
Berl Munch Tierarztl Wochenschr; 2003; 116(11-12):517-23. PubMed ID: 14655632
[TBL] [Abstract][Full Text] [Related]
16. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
Palla M; Cristani C; Giovannetti M; Agnolucci M
Int J Food Microbiol; 2017 Jun; 250():19-26. PubMed ID: 28364622
[TBL] [Abstract][Full Text] [Related]
17. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
Lhomme E; Orain S; Courcoux P; Onno B; Dousset X
Int J Food Microbiol; 2015 Nov; 213():40-8. PubMed ID: 26051957
[TBL] [Abstract][Full Text] [Related]
18. Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.
Sánchez I; Seseña S; Poveda JM; Cabezas L; Palop L
Int J Food Microbiol; 2005 Jul; 102(3):355-62. PubMed ID: 16014303
[TBL] [Abstract][Full Text] [Related]
19. 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; 91(2):129-39. PubMed ID: 14996456
[TBL] [Abstract][Full Text] [Related]
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; 114(3):342-51. PubMed ID: 17188771
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]