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193 related items for PubMed ID: 16204547

  • 21. 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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  • 23. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs.
    Lhomme E, Onno B, Chuat V, Durand K, Orain S, Valence F, Dousset X, Jacques MA.
    Int J Food Microbiol; 2016 Jun 02; 226():13-9. PubMed ID: 27015297
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  • 24. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
    Gänzle MG, Vermeulen N, Vogel RF.
    Food Microbiol; 2007 Apr 02; 24(2):128-38. PubMed ID: 17008155
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  • 26. Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs.
    Vogel RF, Pavlovic M, Ehrmann MA, Wiezer A, Liesegang H, Offschanka S, Voget S, Angelov A, Böcker G, Liebl W.
    Microb Cell Fact; 2011 Aug 30; 10 Suppl 1(Suppl 1):S6. PubMed ID: 21995419
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  • 27. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
    Liu T, Li Y, Yang Y, Yi H, Zhang L, He G.
    Food Chem; 2020 Mar 01; 307():125529. PubMed ID: 31644982
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  • 28. 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
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  • 29. Cell-cell communication in sourdough lactic acid bacteria: a proteomic study in Lactobacillus sanfranciscensis CB1.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Simonetti MC, Buchin S, Gobbetti M.
    Proteomics; 2007 Jul 01; 7(14):2430-46. PubMed ID: 17623302
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  • 30. 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 Jul 01; 46(3):247-53. PubMed ID: 25807196
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  • 31. Proteolytic activity and reduction of gliadin-like fractions by sourdough lactobacilli.
    Rollán G, De Angelis M, Gobbetti M, de Valdez GF.
    J Appl Microbiol; 2005 Jul 01; 99(6):1495-502. PubMed ID: 16313422
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  • 32. Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis.
    Korakli M, Rossmann A, Gänzle MG, Vogel RF.
    J Agric Food Chem; 2001 Nov 01; 49(11):5194-200. PubMed ID: 11714302
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  • 33. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
    Kitahara M, Sakata S, Benno Y.
    Lett Appl Microbiol; 2005 Nov 01; 40(5):353-7. PubMed ID: 15836738
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  • 34. 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 Nov 01; 24(7-8):678-86. PubMed ID: 17613364
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  • 35. In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation.
    Settanni L, Massitti O, Van Sinderen D, Corsetti A.
    J Appl Microbiol; 2005 Nov 01; 99(3):670-81. PubMed ID: 16108809
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  • 36. 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
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  • 37. 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
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  • 38. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 02; 37():2-10. PubMed ID: 24230468
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  • 39. Genotyping of Lactobacillus sanfranciscensis isolates from Chinese traditional sourdoughs by multilocus sequence typing and multiplex RAPD-PCR.
    Yang H, Liu T, Zhang G, Chen J, Gu J, Yuan L, He G.
    Int J Food Microbiol; 2017 Oct 03; 258():50-57. PubMed ID: 28756373
    [Abstract] [Full Text] [Related]

  • 40. Expression of six peptidases from Lactobacillus helveticus in Lactococcus lactis.
    Luoma S, Peltoniemi K, Joutsjoki V, Rantanen T, Tamminen M, Heikkinen I, Palva A.
    Appl Environ Microbiol; 2001 Mar 03; 67(3):1232-8. PubMed ID: 11229915
    [Abstract] [Full Text] [Related]

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