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Journal Abstract Search

236 related items for PubMed ID: 17496130

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  • 2. Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T.
    Jänsch A, Freiding S, Behr J, Vogel RF.
    Food Microbiol; 2011 Feb; 28(1):29-37. PubMed ID: 21056772
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  • 7. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct; 103(4):1197-205. PubMed ID: 17897224
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  • 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; 27(7):897-908. PubMed ID: 20688231
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  • 12. 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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  • 14. Degradation of Wheat Germ Agglutinin during Sourdough Fermentation.
    Tovar LER, Gänzle MG.
    Foods; 2021 Feb 05; 10(2):. PubMed ID: 33562539
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  • 16. 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 05; 99(3):670-81. PubMed ID: 16108809
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  • 17. 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 Feb 05; 24(7-8):678-86. PubMed ID: 17613364
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  • 20. 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 05; 49(11):5194-200. PubMed ID: 11714302
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