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Journal Abstract Search

394 related items for PubMed ID: 26338118

  • 1. 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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  • 2. 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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  • 4. Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.
    Moroni AV, Arendt EK, Dal Bello F.
    Food Microbiol; 2011 May 23; 28(3):497-502. PubMed ID: 21356457
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  • 5. Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries.
    Fujimoto A, Ito K, Narushima N, Miyamoto T.
    J Biosci Bioeng; 2019 May 23; 127(5):575-581. PubMed ID: 30392963
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  • 6. Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.
    Nionelli L, Curri N, Curiel JA, Di Cagno R, Pontonio E, Cavoski I, Gobbetti M, Rizzello CG.
    Food Microbiol; 2014 Dec 23; 44():96-107. PubMed ID: 25084651
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  • 7. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Dec 23; 100():49-160. PubMed ID: 28732554
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  • 8. 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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  • 10. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough.
    Minervini F, Celano G, Lattanzi A, De Angelis M, Gobbetti M.
    Food Microbiol; 2016 Dec 01; 60():112-23. PubMed ID: 27554152
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  • 13. Diversity and technological potential of lactic acid bacteria of wheat flours.
    Alfonzo A, Ventimiglia G, Corona O, Di Gerlando R, Gaglio R, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2013 Dec 01; 36(2):343-54. PubMed ID: 24010616
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  • 14. Predominant yeasts in the sourdoughs collected from some parts of Turkey.
    Boyaci-Gunduz CP, Erten H.
    Yeast; 2020 Sep 01; 37(9-10):449-466. PubMed ID: 32445425
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  • 19. 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 01; 10(4):471-81. PubMed ID: 20384785
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