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234 related items for PubMed ID: 28373683

  • 1. Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads.
    Pontonio E, Di Cagno R, Mahony J, Lanera A, De Angelis M, van Sinderen D, Gobbetti M.
    Sci Rep; 2017 Apr 03; 7(1):624. PubMed ID: 28373683
    [Abstract] [Full Text] [Related]

  • 2. 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]

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

  • 5. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug 23; 76(6):M329-35. PubMed ID: 22417505
    [Abstract] [Full Text] [Related]

  • 6. 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 23; 70(1):48-54. PubMed ID: 31642537
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  • 8. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 23; 56():1-13. PubMed ID: 26919812
    [Abstract] [Full Text] [Related]

  • 9. Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation.
    Mamhoud A, Nionelli L, Bouzaine T, Hamdi M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2016 May 16; 225():9-19. PubMed ID: 26974248
    [Abstract] [Full Text] [Related]

  • 10. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L.
    Food Res Int; 2018 Apr 16; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 11. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
    [Abstract] [Full Text] [Related]

  • 12. Microbial Diversity of Commercial Makgeolli and Its Influence on the Organoleptic Characteristics of Korean Rice Sourdough, Jeung-Pyun.
    Park J, Seo JS, Kim SA, Shin SY, Park JH, Han NS.
    J Microbiol Biotechnol; 2017 Oct 28; 27(10):1736-1743. PubMed ID: 28813780
    [Abstract] [Full Text] [Related]

  • 13. Mechanistic Insight into Yeast Bloom in a Lactic Acid Bacteria Relaying-Community in the Start of Sourdough Microbiota Evolution.
    Oshiro M, Tanaka M, Momoda R, Zendo T, Nakayama J.
    Microbiol Spectr; 2021 Oct 31; 9(2):e0066221. PubMed ID: 34668750
    [Abstract] [Full Text] [Related]

  • 14. 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]

  • 15. Sourdough starter culture microbiomes influence physical and chemical properties of wheat bread.
    Clark CS, Ohstrom A, Rolon ML, Smith M, Wolfe BE, Wee J, Van Buiten CB.
    J Food Sci; 2024 Mar 19; 89(3):1414-1427. PubMed ID: 38328986
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Feeding with Sustainably Sourdough Bread Has the Potential to Promote the Healthy Microbiota Metabolism at the Colon Level.
    Da Ros A, Polo A, Rizzello CG, Acin-Albiac M, Montemurro M, Di Cagno R, Gobbetti M.
    Microbiol Spectr; 2021 Dec 22; 9(3):e0049421. PubMed ID: 34851178
    [Abstract] [Full Text] [Related]

  • 18. Composition and function of sourdough microbiota: From ecological theory to bread quality.
    Gänzle M, Ripari V.
    Int J Food Microbiol; 2016 Dec 19; 239():19-25. PubMed ID: 27240932
    [Abstract] [Full Text] [Related]

  • 19. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Dec 19; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 20. Predominant bacteria diversity in Chinese traditional sourdough.
    Zhang G, He G.
    J Food Sci; 2013 Aug 19; 78(8):M1218-23. PubMed ID: 23957410
    [Abstract] [Full Text] [Related]

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