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Journal Abstract Search

299 related items for PubMed ID: 20405917

  • 1. 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
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  • 8. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
    Sekwati-Monang B, Valcheva R, Gänzle MG.
    Int J Food Microbiol; 2012 Oct 15; 159(3):240-6. PubMed ID: 23107503
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  • 9. Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough.
    Choi H, Kim YW, Hwang I, Kim J, Yoon S.
    Food Chem; 2012 Oct 15; 134(4):2208-16. PubMed ID: 23442676
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  • 13. Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis.
    Korakli M, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2002 Oct 15; 92(5):958-65. PubMed ID: 11972702
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  • 14. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A, Urso V, Corona O, Francesca N, Amato G, Settanni L, Di Miceli G.
    Int J Food Microbiol; 2016 Dec 19; 239():65-78. PubMed ID: 27374130
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  • 17. Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread.
    Xu D, Hu Y, Wu F, Jin Y, Xu X, Gänzle MG.
    J Agric Food Chem; 2020 Aug 19; 68(33):8907-8914. PubMed ID: 32806122
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  • 18. Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs.
    Rühmkorf C, Jungkunz S, Wagner M, Vogel RF.
    Food Microbiol; 2012 Dec 19; 32(2):286-94. PubMed ID: 22986191
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  • 20. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 19; 37():2-10. PubMed ID: 24230468
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