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Journal Abstract Search

332 related items for PubMed ID: 17223214

  • 1. 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]

  • 2. 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 28; 103(4):821-35. PubMed ID: 17897184
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  • 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 28; 106(4):1081-92. PubMed ID: 19187144
    [Abstract] [Full Text] [Related]

  • 4. 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 28; 24(7-8):678-86. PubMed ID: 17613364
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  • 5. Bacterial population in traditional sourdough evaluated by molecular methods.
    Randazzo CL, Heilig H, Restuccia C, Giudici P, Caggia C.
    J Appl Microbiol; 2005 Apr 28; 99(2):251-8. PubMed ID: 16033455
    [Abstract] [Full Text] [Related]

  • 6. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
    Corsetti A, Settanni L, Valmorri S, Mastrangelo M, Suzzi G.
    Food Microbiol; 2007 Sep 28; 24(6):592-600. PubMed ID: 17418310
    [Abstract] [Full Text] [Related]

  • 7. 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 28; 102(1):290-302. PubMed ID: 17184346
    [Abstract] [Full Text] [Related]

  • 8. 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 28; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 9. 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
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  • 11. 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 30; 43(3):343-9. PubMed ID: 16910943
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  • 13. 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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  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. [Species and strain specific identification of lactic acid bacteria in complex microflora].
    Hertel C, Meroth CB.
    Berl Munch Tierarztl Wochenschr; 2003 Jun 02; 116(11-12):517-23. PubMed ID: 14655632
    [Abstract] [Full Text] [Related]

  • 16. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
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  • 18. Phenotypic and genotypic characterization of lactobacilli isolated from Spanish goat cheeses.
    Sánchez I, Seseña S, Poveda JM, Cabezas L, Palop L.
    Int J Food Microbiol; 2005 Jul 25; 102(3):355-62. PubMed ID: 16014303
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  • 19. Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin.
    Giraffa G, Andrighetto C, Antonello C, Gatti M, Lazzi C, Marcazzan G, Lombardi A, Neviani E.
    Int J Food Microbiol; 2004 Mar 01; 91(2):129-39. PubMed ID: 14996456
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