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383 related items for PubMed ID: 27539249

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. 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 23; 53(Pt A):41-50. PubMed ID: 26611168
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
    Robert H, Gabriel V, Fontagné-Faucher C.
    Int J Food Microbiol; 2009 Sep 30; 135(1):53-9. PubMed ID: 19651455
    [Abstract] [Full Text] [Related]

  • 7. Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation.
    Ventimiglia G, Alfonzo A, Galluzzo P, Corona O, Francesca N, Caracappa S, Moschetti G, Settanni L.
    Food Microbiol; 2015 Oct 30; 51():57-68. PubMed ID: 26187828
    [Abstract] [Full Text] [Related]

  • 8. 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 Oct 30; 24(7-8):678-86. PubMed ID: 17613364
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing.
    Liu T, Li Y, Yang Y, Yi H, Zhang L, He G.
    Food Chem; 2020 Mar 01; 307():125529. PubMed ID: 31644982
    [Abstract] [Full Text] [Related]

  • 11. The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.
    De Vuyst L, Schrijvers V, Paramithiotis S, Hoste B, Vancanneyt M, Swings J, Kalantzopoulos G, Tsakalidou E, Messens W.
    Appl Environ Microbiol; 2002 Dec 01; 68(12):6059-69. PubMed ID: 12450829
    [Abstract] [Full Text] [Related]

  • 12. Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation.
    Bartkiene E, Bartkevics V, Krungleviciute V, Pugajeva I, Zadeike D, Juodeikiene G.
    J Food Sci; 2017 Oct 01; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 13. Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials.
    Ripari V, Gänzle MG, Berardi E.
    Int J Food Microbiol; 2016 Sep 02; 232():35-42. PubMed ID: 27240218
    [Abstract] [Full Text] [Related]

  • 14. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria.
    Alfonzo A, Urso V, Corona O, Francesca N, Amato G, Settanni L, Di Miceli G.
    Int J Food Microbiol; 2016 Dec 19; 239():65-78. PubMed ID: 27374130
    [Abstract] [Full Text] [Related]

  • 15. 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 19; 106(4):1081-92. PubMed ID: 19187144
    [Abstract] [Full Text] [Related]

  • 16. 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 19; 91():103490. PubMed ID: 32539978
    [Abstract] [Full Text] [Related]

  • 17. 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 19; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 18. Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs.
    Kitahara M, Sakata S, Benno Y.
    Lett Appl Microbiol; 2005 May 19; 40(5):353-7. PubMed ID: 15836738
    [Abstract] [Full Text] [Related]

  • 19. Drivers for the establishment and composition of the sourdough lactic acid bacteria biota.
    Gobbetti M, Minervini F, Pontonio E, Di Cagno R, De Angelis M.
    Int J Food Microbiol; 2016 Dec 19; 239():3-18. PubMed ID: 27240934
    [Abstract] [Full Text] [Related]

  • 20. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy.
    Corsetti A, Lavermicocca P, Morea M, Baruzzi F, Tosti N, Gobbetti M.
    Int J Food Microbiol; 2001 Feb 28; 64(1-2):95-104. PubMed ID: 11252516
    [Abstract] [Full Text] [Related]

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