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203 related items for PubMed ID: 12450844

  • 1. Arginine catabolism by sourdough lactic acid bacteria: purification and characterization of the arginine deiminase pathway enzymes from Lactobacillus sanfranciscensis CB1.
    De Angelis M, Mariotti L, Rossi J, Servili M, Fox PF, Rollán G, Gobbetti M.
    Appl Environ Microbiol; 2002 Dec; 68(12):6193-201. PubMed ID: 12450844
    [Abstract] [Full Text] [Related]

  • 2. Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.
    De Angelis M, Gallo G, Corbo MR, McSweeney PL, Faccia M, Giovine M, Gobbetti M.
    Int J Food Microbiol; 2003 Nov 01; 87(3):259-70. PubMed ID: 14527798
    [Abstract] [Full Text] [Related]

  • 3. Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance.
    Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M, Gobbetti M.
    Appl Environ Microbiol; 2002 Feb 01; 68(2):623-33. PubMed ID: 11823200
    [Abstract] [Full Text] [Related]

  • 4. 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 01; 71(10):6260-6. PubMed ID: 16204547
    [Abstract] [Full Text] [Related]

  • 5. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling.
    Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J.
    J Agric Food Chem; 2000 Jul 01; 48(7):3044-51. PubMed ID: 10898663
    [Abstract] [Full Text] [Related]

  • 6. The acid-stress response in Lactobacillus sanfranciscensis CB1.
    De Angelis M, Bini L, Pallini V, Cocconcelli PS, Gobbetti M.
    Microbiology (Reading); 2001 Jul 01; 147(Pt 7):1863-1873. PubMed ID: 11429463
    [Abstract] [Full Text] [Related]

  • 7. Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101.
    Vrancken G, Rimaux T, Weckx S, De Vuyst L, Leroy F.
    Int J Food Microbiol; 2009 Nov 15; 135(3):216-22. PubMed ID: 19732985
    [Abstract] [Full Text] [Related]

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  • 9. 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 15; 68(12):6059-69. PubMed ID: 12450829
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  • 11. Relationships between arginine degradation, pH and survival in Lactobacillus sakei.
    Champomier Vergès MC, Zuñiga M, Morel-Deville F, Pérez-Martínez G, Zagorec M, Ehrlich SD.
    FEMS Microbiol Lett; 1999 Nov 15; 180(2):297-304. PubMed ID: 10556725
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  • 12. 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 Nov 15; 46(3):247-53. PubMed ID: 25807196
    [Abstract] [Full Text] [Related]

  • 13. 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 23; 215():161-70. PubMed ID: 26439422
    [Abstract] [Full Text] [Related]

  • 14. 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 20; 213():40-8. PubMed ID: 26051957
    [Abstract] [Full Text] [Related]

  • 15. The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent.
    Rimaux T, Vrancken G, Pothakos V, Maes D, De Vuyst L, Leroy F.
    Food Microbiol; 2011 May 20; 28(3):597-604. PubMed ID: 21356470
    [Abstract] [Full Text] [Related]

  • 16. Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme.
    Picozzi C, Meissner D, Chierici M, Ehrmann MA, Vigentini I, Foschino R, Vogel RF.
    Int J Food Microbiol; 2015 Jun 02; 202():48-53. PubMed ID: 25771219
    [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 15; 159(3):240-6. PubMed ID: 23107503
    [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 31; 65(21):4321-4328. PubMed ID: 28502176
    [Abstract] [Full Text] [Related]

  • 19. The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt.
    Vrancken G, Rimaux T, Wouters D, Leroy F, De Vuyst L.
    Food Microbiol; 2009 Oct 31; 26(7):720-7. PubMed ID: 19747605
    [Abstract] [Full Text] [Related]

  • 20. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
    [Abstract] [Full Text] [Related]

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