433 related articles for article (PubMed ID: 27541979)
1. Unconventional bacterial association for dough leavening.
Musatti A; Mapelli C; Foschino R; Picozzi C; Rollini M
Int J Food Microbiol; 2016 Nov; 237():28-34. PubMed ID: 27541979
[TBL] [Abstract][Full Text] [Related]
2. Can
Musatti A; Mapelli C; Rollini M; Foschino R; Picozzi C
Foods; 2018 Apr; 7(4):. PubMed ID: 29659515
[TBL] [Abstract][Full Text] [Related]
3.
Musatti A; Cappa C; Mapelli C; Alamprese C; Rollini M
Foods; 2020 Jan; 9(1):. PubMed ID: 31952190
[No Abstract] [Full Text] [Related]
4. Characterization of Two
Picozzi C; Clagnan E; Musatti A; Rollini M; Brusetti L
Foods; 2022 Sep; 11(18):. PubMed ID: 36140896
[TBL] [Abstract][Full Text] [Related]
5. Yeast-Free Doughs by
Nissen L; Rollini M; Picozzi C; Musatti A; Foschino R; Gianotti A
Microorganisms; 2020 May; 8(6):. PubMed ID: 32466402
[TBL] [Abstract][Full Text] [Related]
6. Microbial Ecology and Process Technology of Sourdough Fermentation.
De Vuyst L; Van Kerrebroeck S; Leroy F
Adv Appl Microbiol; 2017; 100():49-160. PubMed ID: 28732554
[TBL] [Abstract][Full Text] [Related]
7. Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis.
Korakli M; Rossmann A; Gänzle MG; Vogel RF
J Agric Food Chem; 2001 Nov; 49(11):5194-200. PubMed ID: 11714302
[TBL] [Abstract][Full Text] [Related]
8. Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods.
Venturi M; Guerrini S; Vincenzini M
Food Microbiol; 2012 Aug; 31(1):107-15. PubMed ID: 22475948
[TBL] [Abstract][Full Text] [Related]
9. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
Sekwati-Monang B; Valcheva R; Gänzle MG
Int J Food Microbiol; 2012 Oct; 159(3):240-6. PubMed ID: 23107503
[TBL] [Abstract][Full Text] [Related]
10. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
Lhomme E; Lattanzi A; Dousset X; Minervini F; De Angelis M; Lacaze G; Onno B; Gobbetti M
Int J Food Microbiol; 2015 Dec; 215():161-70. PubMed ID: 26439422
[TBL] [Abstract][Full Text] [Related]
11. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
De Vuyst L; Schrijvers V; Paramithiotis S; Hoste B; Vancanneyt M; Swings J; Kalantzopoulos G; Tsakalidou E; Messens W
Appl Environ Microbiol; 2002 Dec; 68(12):6059-69. PubMed ID: 12450829
[TBL] [Abstract][Full Text] [Related]
12. Dynamics of microbial community and changes of metabolites during production of type Ι sourdough steamed bread made by retarded sponge-dough method.
Wang X; Zhu X; Bi Y; Zhao R; Nie Y; Yuan W
Food Chem; 2020 Nov; 330():127316. PubMed ID: 32569933
[TBL] [Abstract][Full Text] [Related]
13. Flocculating Zymomonas mobilis is a promising host to be engineered for fuel ethanol production from lignocellulosic biomass.
Zhao N; Bai Y; Liu CG; Zhao XQ; Xu JF; Bai FW
Biotechnol J; 2014 Mar; 9(3):362-71. PubMed ID: 24357469
[TBL] [Abstract][Full Text] [Related]
14. Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread.
Xu D; Tang K; Hu Y; Xu X; Gänzle MG
J Agric Food Chem; 2018 Sep; 66(37):9770-9776. PubMed ID: 30175916
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough.
Vermeulen N; Pavlovic M; Ehrmann MA; Gänzle MG; Vogel RF
Appl Environ Microbiol; 2005 Oct; 71(10):6260-6. PubMed ID: 16204547
[TBL] [Abstract][Full Text] [Related]
17. Evidence for formation of heterooligosaccharides by Lactobacillus sanfranciscensis during growth in wheat sourdough.
Tieking M; Kühnl W; Gänzle MG
J Agric Food Chem; 2005 Apr; 53(7):2456-61. PubMed ID: 15796579
[TBL] [Abstract][Full Text] [Related]
18. Effect of Glutathione on the Taste and Texture of Type I Sourdough Bread.
Tang KX; Zhao CJ; Gänzle MG
J Agric Food Chem; 2017 May; 65(21):4321-4328. PubMed ID: 28502176
[TBL] [Abstract][Full Text] [Related]
19. 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. PubMed ID: 24230469
[TBL] [Abstract][Full Text] [Related]
20. 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. PubMed ID: 24632249
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]