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Journal Abstract Search

527 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
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  • 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
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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 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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  • 8. 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 19; 80(10):3161-72. PubMed ID: 24632249
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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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  • 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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  • 15. 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 20; 127(5):575-581. PubMed ID: 30392963
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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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  • 20. 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 20; 90():103491. PubMed ID: 32336362
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