113 related articles for article (PubMed ID: 28751400)
1. Complete Genome Sequence of the Sourdough Isolate
Kazou M; Alexandraki V; Pot B; Tsakalidou E; Papadimitriou K
Genome Announc; 2017 Jul; 5(30):. PubMed ID: 28751400
[No Abstract] [Full Text] [Related]
2. Complete Genome Sequence of the Dairy Isolate Lactobacillus acidipiscis ACA-DC 1533.
Kazou M; Alexandraki V; Pot B; Tsakalidou E; Papadimitriou K
Genome Announc; 2017 Jan; 5(4):. PubMed ID: 28126948
[TBL] [Abstract][Full Text] [Related]
3. Comparative Genomics of
Kazou M; Alexandraki V; Blom J; Pot B; Tsakalidou E; Papadimitriou K
Front Microbiol; 2018; 9():1244. PubMed ID: 29942291
[No Abstract] [Full Text] [Related]
4. Complete Genome Sequence of the Yogurt Isolate
Alexandraki V; Kazou M; Pot B; Tsakalidou E; Papadimitriou K
Genome Announc; 2017 Aug; 5(34):. PubMed ID: 28839034
[No Abstract] [Full Text] [Related]
5. Biodiversity and identification of sourdough lactic acid bacteria.
De Vuyst L; Vancanneyt M
Food Microbiol; 2007 Apr; 24(2):120-7. PubMed ID: 17008154
[TBL] [Abstract][Full Text] [Related]
6. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.
Vancanneyt M; Neysens P; De Wachter M; Engelbeen K; Snauwaert C; Cleenwerck I; Van der Meulen R; Hoste B; Tsakalidou E; De Vuyst L; Swings J
Int J Syst Evol Microbiol; 2005 Mar; 55(Pt 2):615-620. PubMed ID: 15774633
[TBL] [Abstract][Full Text] [Related]
7. Whole-Genome Sequence of the Cheese Isolate Lactobacillus rennini ACA-DC 565.
Kazou M; Alexandraki V; Pot B; Tsakalidou E; Papadimitriou K
Genome Announc; 2017 Feb; 5(5):. PubMed ID: 28153908
[TBL] [Abstract][Full Text] [Related]
8. Whole-genome sequence data and analysis of
Alexandraki V; Kazou M; Pot B; Tsakalidou E; Papadimitriou K
Data Brief; 2019 Aug; 25():104282. PubMed ID: 31388525
[No Abstract] [Full Text] [Related]
9. The complete genome sequence of the yogurt isolate
Alexandraki V; Kazou M; Blom J; Pot B; Tsakalidou E; Papadimitriou K
Stand Genomic Sci; 2017; 12():18. PubMed ID: 28163827
[No Abstract] [Full Text] [Related]
10. Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101.
Verce M; De Vuyst L; Weckx S
Genome Announc; 2018 May; 6(19):. PubMed ID: 29748398
[No Abstract] [Full Text] [Related]
11. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov.
Vogel RF; Böcker G; Stolz P; Ehrmann M; Fanta D; Ludwig W; Pot B; Kersters K; Schleifer KH; Hammes WP
Int J Syst Bacteriol; 1994 Apr; 44(2):223-9. PubMed ID: 8186088
[TBL] [Abstract][Full Text] [Related]
12. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
Comasio A; Harth H; Weckx S; De Vuyst L
Int J Food Microbiol; 2019 Jan; 289():88-105. PubMed ID: 30218873
[TBL] [Abstract][Full Text] [Related]
13. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
[TBL] [Abstract][Full Text] [Related]
14. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
Van der Meulen R; Scheirlinck I; Van Schoor A; Huys G; Vancanneyt M; Vandamme P; De Vuyst L
Appl Environ Microbiol; 2007 Aug; 73(15):4741-50. PubMed ID: 17557853
[TBL] [Abstract][Full Text] [Related]
15. Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions.
Zoumpopoulou G; Tzouvanou A; Mavrogonatou E; Alexandraki V; Georgalaki M; Anastasiou R; Papadelli M; Manolopoulou E; Kazou M; Kletsas D; Papadimitriou K; Tsakalidou E
Probiotics Antimicrob Proteins; 2018 Jun; 10(2):313-322. PubMed ID: 28762193
[TBL] [Abstract][Full Text] [Related]
16. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
Novotni D; Curić D; Bituh M; Colić Barić I; Skevin D; Cukelj N
Int J Food Sci Nutr; 2011 Feb; 62(1):26-33. PubMed ID: 20715901
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Global transcriptional response of Lactobacillus reuteri to the sourdough environment.
Hüfner E; Britton RA; Roos S; Jonsson H; Hertel C
Syst Appl Microbiol; 2008 Oct; 31(5):323-38. PubMed ID: 18762399
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]