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Journal Abstract Search

188 related items for PubMed ID: 16910943

  • 1. 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; 43(3):343-9. PubMed ID: 16910943
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  • 4. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).
    Valmorri S, Tofalo R, Settanni L, Corsetti A, Suzzi G.
    Antonie Van Leeuwenhoek; 2010 Feb; 97(2):119-29. PubMed ID: 19904626
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  • 5. Biodiversity and identification of sourdough lactic acid bacteria.
    De Vuyst L, Vancanneyt M.
    Food Microbiol; 2007 Apr; 24(2):120-7. PubMed ID: 17008154
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  • 6. Bacterial population in traditional sourdough evaluated by molecular methods.
    Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C.
    J Appl Microbiol; 2005 Apr; 99(2):251-8. PubMed ID: 16033455
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  • 12. 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; 24(7-8):678-86. PubMed ID: 17613364
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  • 13. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
    Kitahara M, Sakata S, Benno Y.
    Lett Appl Microbiol; 2005 Apr; 40(5):353-7. PubMed ID: 15836738
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  • 14. A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours.
    Corsetti A, Settanni L, Chaves López C, Felis GE, Mastrangelo M, Suzzi G.
    Syst Appl Microbiol; 2007 Nov; 30(7):561-71. PubMed ID: 17683888
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  • 17. A survey of the microbial and chemical composition of seven semi-ripened Provola dei Nebrodi Sicilian cheeses.
    Cronin T, Ziino M, Condurso C, McSweeney PL, Mills S, Ross RP, Stanton C.
    J Appl Microbiol; 2007 Oct; 103(4):1128-39. PubMed ID: 17897218
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  • 18. 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
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  • 19. Polyphasic study of the genetic diversity of lactobacilli associated with 'Almagro' eggplants spontaneous fermentation, based on combined numerical analysis of randomly amplified polymorphic DNA and pulsed-field gel electrophoresis patterns.
    Sánchez I, Seseña S, Palop LL.
    J Appl Microbiol; 2004 Jan 15; 97(2):446-58. PubMed ID: 15239713
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