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142 related items for PubMed ID: 16204499

  • 1. Inducible gene expression in Lactobacillus reuteri LTH5531 during type II sourdough fermentation.
    Dal Bello F, Walter J, Roos S, Jonsson H, Hertel C.
    Appl Environ Microbiol; 2005 Oct; 71(10):5873-8. PubMed ID: 16204499
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  • 2. Global transcriptional response of Lactobacillus reuteri to the sourdough environment.
    Hüfner E, Britton RA, Roos S, Jonsson H, Hertel C.
    Syst Appl Microbiol; 2008 Oct; 31(5):323-38. PubMed ID: 18762399
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  • 3. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct; 26(7):666-75. PubMed ID: 19747599
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  • 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; 71(10):6260-6. PubMed ID: 16204547
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  • 5. 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
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  • 6. Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.
    Di Cagno R, De Angelis M, Gallo G, Settanni L, Berloco MG, Siragusa S, Parente E, Corsetti A, Gobbetti M.
    J Appl Microbiol; 2007 Oct 01; 103(4):821-35. PubMed ID: 17897184
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  • 9. 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 Oct 01; 24(7-8):678-86. PubMed ID: 17613364
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  • 10. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 01; 37():2-10. PubMed ID: 24230468
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  • 12. Impact of ecological factors on the stability of microbial associations in sourdough fermentation.
    Vogelmann SA, Hertel C.
    Food Microbiol; 2011 May 01; 28(3):583-9. PubMed ID: 21356468
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  • 13. 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
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  • 15. Defined multi-species semi-liquid ready-to-use sourdough starter.
    Gaggiano M, Di Cagno R, De Angelis M, Arnault P, Tossut P, Fox PF, Gobbetti M.
    Food Microbiol; 2007 Feb 31; 24(1):15-24. PubMed ID: 16943090
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  • 16. Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation.
    Su MS, Schlicht S, Gänzle MG.
    Microb Cell Fact; 2011 Aug 30; 10 Suppl 1(Suppl 1):S8. PubMed ID: 21995488
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  • 17. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 30; 24(2):165-74. PubMed ID: 17008161
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  • 18. Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.
    Vera A, Ly-Chatain MH, Rigobello V, Demarigny Y.
    Antonie Van Leeuwenhoek; 2012 Feb 30; 101(2):369-77. PubMed ID: 21935690
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  • 20. Liquid sourdough fermentation: industrial application perspectives.
    Carnevali P, Ciati R, Leporati A, Paese M.
    Food Microbiol; 2007 Apr 30; 24(2):150-4. PubMed ID: 17008158
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