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235 related items for PubMed ID: 15836738

  • 1. 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
    [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. 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 30; 106(4):1081-92. PubMed ID: 19187144
    [Abstract] [Full Text] [Related]

  • 4. Bacterial population in traditional sourdough evaluated by molecular methods.
    Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C.
    J Appl Microbiol; 2005 Apr 30; 99(2):251-8. PubMed ID: 16033455
    [Abstract] [Full Text] [Related]

  • 5. 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 Apr 30; 24(7-8):678-86. PubMed ID: 17613364
    [Abstract] [Full Text] [Related]

  • 6. 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 15; 130(3):205-12. PubMed ID: 19239979
    [Abstract] [Full Text] [Related]

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

  • 8. 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]

  • 9. 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]

  • 10. A rapid PCR procedure for the specific identification of Lactobacillus sanfranciscensis, based on the 16S-23S intergenic spacer regions.
    Valcheva R, Kabadjova P, Rachman C, Ivanova I, Onno B, Prévost H, Dousset X.
    J Appl Microbiol; 2007 Jan 20; 102(1):290-302. PubMed ID: 17184346
    [Abstract] [Full Text] [Related]

  • 11. 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 20; 28(3):497-502. PubMed ID: 21356457
    [Abstract] [Full Text] [Related]

  • 12. 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 20; 43(3):343-9. PubMed ID: 16910943
    [Abstract] [Full Text] [Related]

  • 13. Glutathione reductase from Lactobacillus sanfranciscensis DSM20451T: contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs.
    Jänsch A, Korakli M, Vogel RF, Gänzle MG.
    Appl Environ Microbiol; 2007 Jul 20; 73(14):4469-76. PubMed ID: 17496130
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. 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 15; 73(19):6262-9. PubMed ID: 17675431
    [Abstract] [Full Text] [Related]

  • 16. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.
    Lin XB, Gänzle MG.
    Int J Food Microbiol; 2014 Sep 01; 186():42-8. PubMed ID: 24984221
    [Abstract] [Full Text] [Related]

  • 17. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
    Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M.
    Appl Environ Microbiol; 2009 Feb 01; 75(4):1099-109. PubMed ID: 19088320
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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 23; 70():162-171. PubMed ID: 29173623
    [Abstract] [Full Text] [Related]

  • 20. 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 23; 68(12):6059-69. PubMed ID: 12450829
    [Abstract] [Full Text] [Related]

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