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Journal Abstract Search

528 related items for PubMed ID: 26439422

  • 1. 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]

  • 2. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods.
    Lattanzi A, Minervini F, Di Cagno R, Diviccaro A, Antonielli L, Cardinali G, Cappelle S, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2013 May 15; 163(2-3):71-9. PubMed ID: 23558189
    [Abstract] [Full Text] [Related]

  • 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 15; 52():66-76. PubMed ID: 26338118
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  • 4. 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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  • 5. 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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  • 6. 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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  • 7. 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 19; 28(3):497-502. PubMed ID: 21356457
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  • 9. 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 19; 27(7):897-908. PubMed ID: 20688231
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  • 10. Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods.
    Palla M, Cristani C, Giovannetti M, Agnolucci M.
    Int J Food Microbiol; 2017 Jun 05; 250():19-26. PubMed ID: 28364622
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  • 11. The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics.
    Lhomme E, Orain S, Courcoux P, Onno B, Dousset X.
    Int J Food Microbiol; 2015 Nov 20; 213():40-8. PubMed ID: 26051957
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  • 12. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug 20; 63(2):147-54. PubMed ID: 27282128
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  • 13. 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 20; 37():11-29. PubMed ID: 24230469
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  • 14. Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters.
    Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M.
    Appl Environ Microbiol; 2009 Feb 20; 75(4):1099-109. PubMed ID: 19088320
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  • 16. Sourdough microbial community dynamics: An analysis during French organic bread-making processes.
    Lhomme E, Urien C, Legrand J, Dousset X, Onno B, Sicard D.
    Food Microbiol; 2016 Feb 20; 53(Pt A):41-50. PubMed ID: 26611168
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  • 17. Monitoring of Lactobacillus sanfranciscensis strains during wheat and rye sourdough fermentations by CRISPR locus length polymorphism PCR.
    Rogalski E, Vogel RF, Ehrmann MA.
    Int J Food Microbiol; 2020 Mar 02; 316():108475. PubMed ID: 31874326
    [Abstract] [Full Text] [Related]

  • 18. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
    Scheirlinck I, Van der Meulen R, De Vuyst L, Vandamme P, Huys G.
    J Appl Microbiol; 2009 Apr 02; 106(4):1081-92. PubMed ID: 19187144
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  • 19. 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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