These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

108 related articles for article (PubMed ID: 29954911)

  • 1. Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough.
    Dertli E; Skory CD; Şimşek Ö
    Genome Announc; 2018 Jun; 6(26):. PubMed ID: 29954911
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.
    Lin XB; Gänzle MG
    Int J Food Microbiol; 2014 Sep; 186():42-8. PubMed ID: 24984221
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F; Lattanzi A; Dinardo FR; De Angelis M; Gobbetti M
    Food Microbiol; 2018 Apr; 70():162-171. PubMed ID: 29173623
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G; Alfonzo A; Galluzzo P; Corona O; Francesca N; Caracappa S; Moschetti G; Settanni L
    Food Microbiol; 2015 Oct; 51():57-68. PubMed ID: 26187828
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.
    Scheirlinck I; Van der Meulen R; Van Schoor A; Huys G; Vandamme P; De Vuyst L; Vancanneyt M
    Int J Syst Evol Microbiol; 2007 Jul; 57(Pt 7):1461-1467. PubMed ID: 17625176
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
    Michel E; Monfort C; Deffrasnes M; Guezenec S; Lhomme E; Barret M; Sicard D; Dousset X; Onno B
    Int J Food Microbiol; 2016 Dec; 239():35-43. PubMed ID: 27539249
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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. PubMed ID: 21356457
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters.
    Vogelmann SA; Seitter M; Singer U; Brandt MJ; Hertel C
    Int J Food Microbiol; 2009 Apr; 130(3):205-12. PubMed ID: 19239979
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG; Zheng J
    Int J Food Microbiol; 2019 Aug; 302():15-23. PubMed ID: 30172443
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. 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]  

  • 18. Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.
    Scheirlinck I; Van der Meulen R; Van Schoor A; Vancanneyt M; De Vuyst L; Vandamme P; Huys G
    Appl Environ Microbiol; 2007 Oct; 73(19):6262-9. PubMed ID: 17675431
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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; 27(2):226-233. PubMed ID: 27780959
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
    Lattanzi A; Minervini F; Di Cagno R; Diviccaro A; Antonielli L; Cardinali G; Cappelle S; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2013 May; 163(2-3):71-9. PubMed ID: 23558189
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.