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Journal Abstract Search

607 related items for PubMed ID: 24230469

  • 1. Microbial ecology of sourdough fermentations: diverse or uniform?
    De Vuyst L, Van Kerrebroeck S, Harth H, Huys G, Daniel HM, Weckx S.
    Food Microbiol; 2014 Feb; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

  • 2. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Feb; 100():49-160. PubMed ID: 28732554
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  • 3. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs.
    Minervini F, Lattanzi A, De Angelis M, Celano G, Gobbetti M.
    Food Microbiol; 2015 Dec; 52():66-76. PubMed ID: 26338118
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  • 4. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct; 26(7):666-75. PubMed ID: 19747599
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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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  • 9. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 23; 37():2-10. PubMed ID: 24230468
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  • 11. Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.
    Vera A, Ly-Chatain MH, Rigobello V, Demarigny Y.
    Antonie Van Leeuwenhoek; 2012 Feb 23; 101(2):369-77. PubMed ID: 21935690
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  • 13. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
    Lhomme E, Mezaize S, Ducasse MB, Chiron H, Champomier-Vergès MC, Chaillou S, Zagorec M, Dousset X, Onno B.
    Int Microbiol; 2014 Mar 23; 17(1):1-9. PubMed ID: 25296441
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  • 14. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2016 Jul 02; 228():22-32. PubMed ID: 27088869
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  • 15. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.
    Van der Meulen R, Scheirlinck I, Van Schoor A, Huys G, Vancanneyt M, Vandamme P, De Vuyst L.
    Appl Environ Microbiol; 2007 Aug 02; 73(15):4741-50. PubMed ID: 17557853
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  • 16. Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation.
    Coda R, Cagno RD, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Feb 02; 37():51-8. PubMed ID: 24230473
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  • 17. 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
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  • 18. Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
    Vrancken G, Rimaux T, Weckx S, Leroy F, De Vuyst L.
    Appl Environ Microbiol; 2011 Apr 03; 77(8):2716-26. PubMed ID: 21335386
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  • 19. 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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  • 20. 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 02; 70(1):48-54. PubMed ID: 31642537
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