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Journal Abstract Search

171 related items for PubMed ID: 23957410

  • 1. Predominant bacteria diversity in Chinese traditional sourdough.
    Zhang G, He G.
    J Food Sci; 2013 Aug; 78(8):M1218-23. PubMed ID: 23957410
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  • 2. 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
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  • 3. 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 May 02; 24(7-8):678-86. PubMed ID: 17613364
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  • 4. 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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  • 6. Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production.
    Corona O, Alfonzo A, Ventimiglia G, Nasca A, Francesca N, Martorana A, Moschetti G, Settanni L.
    Food Microbiol; 2016 Oct 01; 59():43-56. PubMed ID: 27375243
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  • 7. 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
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  • 10. 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 23; 27(7):897-908. PubMed ID: 20688231
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  • 11. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
    Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
    Microbiologyopen; 2020 Apr 23; 9(4):e1009. PubMed ID: 32045510
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  • 12. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa.
    Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H.
    Food Microbiol; 2020 Oct 23; 91():103490. PubMed ID: 32539978
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  • 13. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 14. 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 16; 24(6):592-600. PubMed ID: 17418310
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  • 15. Polyphasic Microbial Analysis of Traditional Korean Jeung-Pyun Sourdough Fermented with Makgeolli.
    Lim SB, Tingirikari JM, Kwon YW, Li L, Kim GE, Han NS.
    J Microbiol Biotechnol; 2017 Feb 28; 27(2):226-233. PubMed ID: 27780959
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  • 16. Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation.
    Montemurro M, Celano G, De Angelis M, Gobbetti M, Rizzello CG, Pontonio E.
    Food Microbiol; 2020 Sep 28; 90():103491. PubMed ID: 32336362
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  • 18. Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods.
    Michel E, Monfort C, Deffrasnes M, Guezenec S, Lhomme E, Barret M, Sicard D, Dousset X, Onno B.
    Int J Food Microbiol; 2016 Dec 19; 239():35-43. PubMed ID: 27539249
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  • 19. 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 19; 103(4):821-35. PubMed ID: 17897184
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  • 20. Ecological parameters influencing microbial diversity and stability of traditional sourdough.
    Minervini F, De Angelis M, Di Cagno R, Gobbetti M.
    Int J Food Microbiol; 2014 Feb 03; 171():136-46. PubMed ID: 24355817
    [Abstract] [Full Text] [Related]

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