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Journal Abstract Search

273 related items for PubMed ID: 20384785

  • 1. Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs.
    Vrancken G, De Vuyst L, Van der Meulen R, Huys G, Vandamme P, Daniel HM.
    FEMS Yeast Res; 2010 Jun; 10(4):471-81. PubMed ID: 20384785
    [Abstract] [Full Text] [Related]

  • 2. Yeast diversity of Ghanaian cocoa bean heap fermentations.
    Daniel HM, Vrancken G, Takrama JF, Camu N, De Vos P, De Vuyst L.
    FEMS Yeast Res; 2009 Aug; 9(5):774-83. PubMed ID: 19473277
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  • 3. Wickerhamomyces anomalus in the sourdough microbial ecosystem.
    Daniel HM, Moons MC, Huret S, Vrancken G, De Vuyst L.
    Antonie Van Leeuwenhoek; 2011 Jan; 99(1):63-73. PubMed ID: 20963492
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  • 4. 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; 106(4):1081-92. PubMed ID: 19187144
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  • 5. 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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  • 6. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.
    Food Microbiol; 2010 Dec; 27(8):1000-8. PubMed ID: 20832677
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  • 9. Yeasts associated with nectarines and their potential for biological control of brown rot.
    Janisiewicz WJ, Kurtzman CP, Buyer JS.
    Yeast; 2010 Jul; 27(7):389-98. PubMed ID: 20225339
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  • 10. Yeast diversity in crop-growing environments in Cameroon.
    Stringini M, Comitini F, Taccari M, Ciani M.
    Int J Food Microbiol; 2008 Sep 30; 127(1-2):184-9. PubMed ID: 18723239
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  • 11. Candida stigmatis sp. nov., a new anamorphic yeast species isolated from flowers.
    Sipiczki M.
    FEMS Yeast Res; 2010 May 30; 10(3):362-5. PubMed ID: 19788562
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  • 12. Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria.
    Korcari D, Ricci G, Quattrini M, Fortina MG.
    Lett Appl Microbiol; 2020 Jan 30; 70(1):48-54. PubMed ID: 31642537
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  • 14. Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.
    Rizzello CG, Cavoski I, Turk J, Ercolini D, Nionelli L, Pontonio E, De Angelis M, De Filippis F, Gobbetti M, Di Cagno R.
    Appl Environ Microbiol; 2015 May 01; 81(9):3192-204. PubMed ID: 25724957
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  • 16. Re-examining the phylogeny of clinically relevant Candida species and allied genera based on multigene analyses.
    Tsui CK, Daniel HM, Robert V, Meyer W.
    FEMS Yeast Res; 2008 Jun 01; 8(4):651-9. PubMed ID: 18248416
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  • 18. Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.
    Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P, Huys G.
    Appl Environ Microbiol; 2007 Oct 01; 73(19):6262-9. PubMed ID: 17675431
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  • 20. Wickerhamomyces edaphicus sp. nov. and Pichia jaroonii sp. nov., two ascomycetous yeast species isolated from forest soil in Thailand.
    Limtong S, Yongmanitchai W, Kawasaki H, Fujiyama K.
    FEMS Yeast Res; 2009 May 01; 9(3):504-10. PubMed ID: 19228199
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