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236 related items for PubMed ID: 22307283

  • 1. Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus exopolysaccharide-producing starter culture.
    Palomba S, Cavella S, Torrieri E, Piccolo A, Mazzei P, Blaiotta G, Ventorino V, Pepe O.
    Appl Environ Microbiol; 2012 Apr; 78(8):2737-47. PubMed ID: 22307283
    [Abstract] [Full Text] [Related]

  • 2. Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.
    Pepe O, Ventorino V, Cavella S, Fagnano M, Brugno R.
    Appl Environ Microbiol; 2013 Jun; 79(12):3779-85. PubMed ID: 23584774
    [Abstract] [Full Text] [Related]

  • 3. Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes.
    Coda R, Xu Y, Moreno DS, Mojzita D, Nionelli L, Rizzello CG, Katina K.
    Food Microbiol; 2018 Dec; 76():164-172. PubMed ID: 30166137
    [Abstract] [Full Text] [Related]

  • 4. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
    [Abstract] [Full Text] [Related]

  • 5. The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation.
    Comasio A, Harth H, Weckx S, De Vuyst L.
    Int J Food Microbiol; 2019 Jan 16; 289():88-105. PubMed ID: 30218873
    [Abstract] [Full Text] [Related]

  • 6. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2017 May 02; 248():10-21. PubMed ID: 28242419
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Novel Leuconostoc citreum starter culture system for the fermentation of kimchi, a fermented cabbage product.
    Choi IK, Jung SH, Kim BJ, Park SY, Kim J, Han HU.
    Antonie Van Leeuwenhoek; 2003 Dec 19; 84(4):247-53. PubMed ID: 14574101
    [Abstract] [Full Text] [Related]

  • 9. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs.
    Lhomme E, Lattanzi A, Dousset X, Minervini F, De Angelis M, Lacaze G, Onno B, Gobbetti M.
    Int J Food Microbiol; 2015 Dec 23; 215():161-70. PubMed ID: 26439422
    [Abstract] [Full Text] [Related]

  • 10. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct 23; 51():57-68. PubMed ID: 26187828
    [Abstract] [Full Text] [Related]

  • 11. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G.
    J Food Sci; 2017 Oct 23; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 12. Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.
    Di Cagno R, Pontonio E, Buchin S, De Angelis M, Lattanzi A, Valerio F, Gobbetti M, Calasso M.
    Appl Environ Microbiol; 2014 May 23; 80(10):3161-72. PubMed ID: 24632249
    [Abstract] [Full Text] [Related]

  • 13. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
    Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):95-104. PubMed ID: 11252516
    [Abstract] [Full Text] [Related]

  • 14. 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 28; 69(2):945-52. PubMed ID: 12571016
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
    J Food Sci; 2016 Aug 30; 81(8):M1996-2005. PubMed ID: 27332783
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. 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 12; 32(6):438-48. PubMed ID: 19243908
    [Abstract] [Full Text] [Related]

  • 19. Screening of lactic acid bacteria from fermented vegetables by carbohydrate profiling and PCR-ELISA.
    Tamminen M, Joutsjoki T, Sjöblom M, Joutsen M, Palva A, Ryhänen EL, Joutsjoki V.
    Lett Appl Microbiol; 2004 Sep 12; 39(5):439-44. PubMed ID: 15482435
    [Abstract] [Full Text] [Related]

  • 20. Screening of lactic acid bacteria isolates from dairy and cereal products for exopolysaccharide production and genes involved.
    Van der Meulen R, Grosu-Tudor S, Mozzi F, Vaningelgem F, Zamfir M, de Valdez GF, De Vuyst L.
    Int J Food Microbiol; 2007 Sep 30; 118(3):250-8. PubMed ID: 17716765
    [Abstract] [Full Text] [Related]

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