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453 related items for PubMed ID: 17177514

  • 1. Glucan and fructan production by sourdough Weissella cibaria and Lactobacillus plantarum.
    Di Cagno R, De Angelis M, Limitone A, Minervini F, Carnevali P, Corsetti A, Gaenzle M, Ciati R, Gobbetti M.
    J Agric Food Chem; 2006 Dec 27; 54(26):9873-81. PubMed ID: 17177514
    [Abstract] [Full Text] [Related]

  • 2. 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 27; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours.
    Wolter A, Hager AS, Zannini E, Galle S, Gänzle MG, Waters DM, Arendt EK.
    Food Microbiol; 2014 Feb 27; 37():44-50. PubMed ID: 24230472
    [Abstract] [Full Text] [Related]

  • 4. Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough.
    Galle S, Schwab C, Arendt EK, Gänzle MG.
    Food Microbiol; 2011 May 27; 28(3):547-53. PubMed ID: 21356463
    [Abstract] [Full Text] [Related]

  • 5. In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.
    Tieking M, Korakli M, Ehrmann MA, Gänzle MG, Vogel RF.
    Appl Environ Microbiol; 2003 Feb 27; 69(2):945-52. PubMed ID: 12571016
    [Abstract] [Full Text] [Related]

  • 6. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria.
    Bounaix MS, Gabriel V, Morel S, Robert H, Rabier P, Remaud-Siméon M, Gabriel B, Fontagné-Faucher C.
    J Agric Food Chem; 2009 Nov 25; 57(22):10889-97. PubMed ID: 19848387
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. 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 30; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 9. Exopolysaccharide-forming Weissella strains as starter cultures for sorghum and wheat sourdoughs.
    Galle S, Schwab C, Arendt E, Gänzle M.
    J Agric Food Chem; 2010 May 12; 58(9):5834-41. PubMed ID: 20405917
    [Abstract] [Full Text] [Related]

  • 10. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK.
    Int J Food Microbiol; 2012 Apr 16; 155(3):105-12. PubMed ID: 22342455
    [Abstract] [Full Text] [Related]

  • 11. [Cloning and identification of the priming glycosyltransferase gene involved in exopolysaccharide 139A biosynthesis in Streptomyces].
    Wang LY, Li ST, Guo LH, Jiang R, Li Y.
    Yi Chuan Xue Bao; 2003 Aug 16; 30(8):723-9. PubMed ID: 14682240
    [Abstract] [Full Text] [Related]

  • 12. Screening of lactic acid bacteria from Indonesia reveals glucansucrase and fructansucrase genes in two different Weissella confusa strains from soya.
    Malik A, Radji M, Kralj S, Dijkhuizen L.
    FEMS Microbiol Lett; 2009 Nov 16; 300(1):131-8. PubMed ID: 19758326
    [Abstract] [Full Text] [Related]

  • 13. Evaluation of exopolysaccharide production by Leuconostoc mesenteroides strains isolated from wine.
    Montersino S, Prieto A, Muñoz R, de Las Rivas B.
    J Food Sci; 2008 May 16; 73(4):M196-9. PubMed ID: 18460137
    [Abstract] [Full Text] [Related]

  • 14. Quantification of phenyllactic acid in wheat sourdough using high resolution gas chromatography-mass spectrometry.
    Ryan LA, Dal Bello F, Czerny M, Koehler P, Arendt EK.
    J Agric Food Chem; 2009 Feb 11; 57(3):1060-4. PubMed ID: 19138118
    [Abstract] [Full Text] [Related]

  • 15. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum.
    Valerio F, Bavaro AR, Di Biase M, Lonigro SL, Logrieco AF, Lavermicocca P.
    Front Microbiol; 2020 Feb 11; 11():967. PubMed ID: 32508785
    [Abstract] [Full Text] [Related]

  • 16. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

  • 17. 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 Feb 28; 99(3):670-81. PubMed ID: 16108809
    [Abstract] [Full Text] [Related]

  • 18. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 28; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 19. Quorum sensing in sourdough Lactobacillus plantarum DC400: induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells.
    Di Cagno R, De Angelis M, Calasso M, Vincentini O, Vernocchi P, Ndagijimana M, De Vincenzi M, Dessì MR, Guerzoni ME, Gobbetti M.
    Proteomics; 2010 Jun 28; 10(11):2175-90. PubMed ID: 20354993
    [Abstract] [Full Text] [Related]

  • 20. Molecular characterization and expression analysis of the glucansucrase DSRWC from Weissella cibaria synthesizing a alpha(1-->6) glucan.
    Kang HK, Oh JS, Kim D.
    FEMS Microbiol Lett; 2009 Mar 28; 292(1):33-41. PubMed ID: 19222580
    [Abstract] [Full Text] [Related]

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