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Journal Abstract Search

208 related items for PubMed ID: 15617801

  • 1. Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).
    Ricciardi A, Parente E, Piraino P, Paraggio M, Romano P.
    Int J Food Microbiol; 2005 Jan 15; 98(1):63-72. PubMed ID: 15617801
    [Abstract] [Full Text] [Related]

  • 2. 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 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 3. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
    Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):95-104. PubMed ID: 11252516
    [Abstract] [Full Text] [Related]

  • 4. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
    Valerio F, Favilla M, De Bellis P, Sisto A, de Candia S, Lavermicocca P.
    Syst Appl Microbiol; 2009 Sep 28; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 5. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
    De Angelis M, Di Cagno R, Gallo G, Curci M, Siragusa S, Crecchio C, Parente E, Gobbetti M.
    Int J Food Microbiol; 2007 Feb 28; 114(1):69-82. PubMed ID: 17223214
    [Abstract] [Full Text] [Related]

  • 6. Characterisation and biochemical properties of predominant lactic acid bacteria from fermenting cassava for selection as starter cultures.
    Kostinek M, Specht I, Edward VA, Pinto C, Egounlety M, Sossa C, Mbugua S, Dortu C, Thonart P, Taljaard L, Mengu M, Franz CM, Holzapfel WH.
    Int J Food Microbiol; 2007 Mar 20; 114(3):342-51. PubMed ID: 17188771
    [Abstract] [Full Text] [Related]

  • 7. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 20; 24(6):592-600. PubMed ID: 17418310
    [Abstract] [Full Text] [Related]

  • 8. Identification of lactic acid bacteria isolated from South African brandy base wines.
    du Plessis HW, Dicks LM, Pretorius IS, Lambrechts MG, du Toit M.
    Int J Food Microbiol; 2004 Feb 15; 91(1):19-29. PubMed ID: 14967557
    [Abstract] [Full Text] [Related]

  • 9. Molecular characterization of lactic acid bacteria from sourdough breads produced in Sardinia (Italy) and multivariate statistical analyses of results.
    Catzeddu P, Mura E, Parente E, Sanna M, Farris GA.
    Syst Appl Microbiol; 2006 Mar 15; 29(2):138-44. PubMed ID: 16464695
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 28(3):497-502. PubMed ID: 21356457
    [Abstract] [Full Text] [Related]

  • 11. Molecular identification of the microbiota of French sourdough using temporal temperature gradient gel electrophoresis.
    Ferchichi M, Valcheva R, Prévost H, Onno B, Dousset X.
    Food Microbiol; 2007 May 15; 24(7-8):678-86. PubMed ID: 17613364
    [Abstract] [Full Text] [Related]

  • 12. Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.
    Thapa N, Pal J, Tamang JP.
    Int J Food Microbiol; 2006 Mar 01; 107(1):33-8. PubMed ID: 16278028
    [Abstract] [Full Text] [Related]

  • 13. Biodiversity and identification of sourdough lactic acid bacteria.
    De Vuyst L, Vancanneyt M.
    Food Microbiol; 2007 Apr 01; 24(2):120-7. PubMed ID: 17008154
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 51():57-68. PubMed ID: 26187828
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 16. Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).
    Valmorri S, Settanni L, Suzzi G, Gardini F, Vernocchi P, Corsetti A.
    Lett Appl Microbiol; 2006 Sep 01; 43(3):343-9. PubMed ID: 16910943
    [Abstract] [Full Text] [Related]

  • 17. Polyphasic study of microbial communities of two Spanish farmhouse goats' milk cheeses from Sierra de Aracena.
    Martín-Platero AM, Maqueda M, Valdivia E, Purswani J, Martínez-Bueno M.
    Food Microbiol; 2009 May 01; 26(3):294-304. PubMed ID: 19269572
    [Abstract] [Full Text] [Related]

  • 18. Characterization and identification of lactic acid bacteria in "morcilla de Burgos".
    Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H, Björkroth J.
    Int J Food Microbiol; 2005 Jan 01; 97(3):285-96. PubMed ID: 15582739
    [Abstract] [Full Text] [Related]

  • 19. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.
    J Appl Microbiol; 2009 Apr 01; 106(4):1081-92. PubMed ID: 19187144
    [Abstract] [Full Text] [Related]

  • 20. Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India.
    Tamang B, Tamang JP, Schillinger U, Franz CM, Gores M, Holzapfel WH.
    Int J Food Microbiol; 2008 Jan 15; 121(1):35-40. PubMed ID: 18036695
    [Abstract] [Full Text] [Related]

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