166 related articles for article (PubMed ID: 32517155)
1. Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products.
Fu W; Xue W; Liu C; Tian Y; Zhang K; Zhu Z
Foods; 2020 Jun; 9(6):. PubMed ID: 32517155
[TBL] [Abstract][Full Text] [Related]
2. Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens.
Fu W; Liu C; Meng X; Tao S; Xue W
Int J Food Microbiol; 2021 Jun; 347():109190. PubMed ID: 33836445
[TBL] [Abstract][Full Text] [Related]
3. The Ability of the Yeast
Méndez PX; Uña JA; Vega-Fernández S; Santos MÁ
Foods; 2022 Dec; 11(24):. PubMed ID: 36553848
[TBL] [Abstract][Full Text] [Related]
4. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
Nionelli L; Montemurro M; Pontonio E; Verni M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2018 Aug; 279():14-25. PubMed ID: 29715603
[TBL] [Abstract][Full Text] [Related]
5. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
Mamhoud A; Nionelli L; Bouzaine T; Hamdi M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2016 May; 225():9-19. PubMed ID: 26974248
[TBL] [Abstract][Full Text] [Related]
6. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
Winters M; Panayotides D; Bayrak M; Rémont G; Viejo CG; Liu D; Le B; Liu Y; Luo J; Zhang P; Howell K
J Appl Microbiol; 2019 Sep; 127(3):778-793. PubMed ID: 31211891
[TBL] [Abstract][Full Text] [Related]
7. Selection of lactic acid bacteria strains for the hydrolysis of allergenic proteins of wheat flour.
Stefańska I; Piasecka-Jóźwiak K; Kotyrba D; Kolenda M; Stecka KM
J Sci Food Agric; 2016 Aug; 96(11):3897-905. PubMed ID: 26693837
[TBL] [Abstract][Full Text] [Related]
8. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters.
Palla M; Agnolucci M; Calzone A; Giovannetti M; Di Cagno R; Gobbetti M; Rizzello CG; Pontonio E
Int J Food Microbiol; 2019 Aug; 302():59-68. PubMed ID: 30115373
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry.
Grijalva-Vallejos N; Aranda A; Matallana E
Int J Food Microbiol; 2020 Mar; 317():108462. PubMed ID: 31794930
[TBL] [Abstract][Full Text] [Related]
10. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
Fujimoto A; Ito K; Narushima N; Miyamoto T
J Biosci Bioeng; 2019 May; 127(5):575-581. PubMed ID: 30392963
[TBL] [Abstract][Full Text] [Related]
11. Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia
(
Bustos AY; Gerez CL; Mohtar Mohtar LG; Paz Zanini VI; Nazareno MA; Taranto MP; Iturriaga LB
Food Technol Biotechnol; 2017 Sep; 55(3):381-389. PubMed ID: 29089851
[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. Microbiological and chemical parameters during cassava based-substrate fermentation using potential starter cultures of lactic acid bacteria and yeast.
Freire AL; Ramos CL; Schwan RF
Food Res Int; 2015 Oct; 76(Pt 3):787-795. PubMed ID: 28455064
[TBL] [Abstract][Full Text] [Related]
14. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
Chaoui A; Faid M; Belhcen R
East Mediterr Health J; 2003; 9(1-2):141-7. PubMed ID: 15562743
[TBL] [Abstract][Full Text] [Related]
15. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs.
Kariluoto S; Aittamaa M; Korhola M; Salovaara H; Vahteristo L; Piironen V
Int J Food Microbiol; 2006 Feb; 106(2):137-43. PubMed ID: 16213050
[TBL] [Abstract][Full Text] [Related]
16. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
Minervini F; Lattanzi A; De Angelis M; Celano G; Gobbetti M
Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
[TBL] [Abstract][Full Text] [Related]
17. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making.
Li Z; Song K; Li H; Ma R; Cui M
Int J Food Microbiol; 2019 Aug; 303():58-64. PubMed ID: 31136955
[TBL] [Abstract][Full Text] [Related]
18. Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system.
Ekinci R; Şimşek Ö; Küçükçuban A; Nas S
Prep Biochem Biotechnol; 2016; 46(3):247-53. PubMed ID: 25807196
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
