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517 related items for PubMed ID: 30172443

  • 1. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?
    Gänzle MG, Zheng J.
    Int J Food Microbiol; 2019 Aug 02; 302():15-23. PubMed ID: 30172443
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough.
    Lin XB, Gänzle MG.
    Int J Food Microbiol; 2014 Sep 01; 186():42-8. PubMed ID: 24984221
    [Abstract] [Full Text] [Related]

  • 4. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Sep 01; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 5. Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
    Sekwati-Monang B, Valcheva R, Gänzle MG.
    Int J Food Microbiol; 2012 Oct 15; 159(3):240-6. PubMed ID: 23107503
    [Abstract] [Full Text] [Related]

  • 6. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 15; 77():43-51. PubMed ID: 30297055
    [Abstract] [Full Text] [Related]

  • 7. 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]

  • 8. Glutamine deamidation by cereal-associated lactic acid bacteria.
    Vermeulen N, Gänzle MG, Vogel RF.
    J Appl Microbiol; 2007 Oct 02; 103(4):1197-205. PubMed ID: 17897224
    [Abstract] [Full Text] [Related]

  • 9. Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations.
    Weckx S, Van der Meulen R, Maes D, Scheirlinck I, Huys G, Vandamme P, De Vuyst L.
    Food Microbiol; 2010 Dec 02; 27(8):1000-8. PubMed ID: 20832677
    [Abstract] [Full Text] [Related]

  • 10. 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 02; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

  • 11. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs.
    Minervini F, Lattanzi A, Dinardo FR, De Angelis M, Gobbetti M.
    Food Microbiol; 2018 Apr 02; 70():162-171. PubMed ID: 29173623
    [Abstract] [Full Text] [Related]

  • 12. In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.
    Tieking M, Korakli M, Ehrmann MA, Gänzle MG, Vogel RF.
    Appl Environ Microbiol; 2003 Feb 02; 69(2):945-52. PubMed ID: 12571016
    [Abstract] [Full Text] [Related]

  • 13. Enzymatic and bacterial conversions during sourdough fermentation.
    Gänzle MG.
    Food Microbiol; 2014 Feb 02; 37():2-10. PubMed ID: 24230468
    [Abstract] [Full Text] [Related]

  • 14. Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
    Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
    Microbiologyopen; 2020 Apr 02; 9(4):e1009. PubMed ID: 32045510
    [Abstract] [Full Text] [Related]

  • 15. Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota.
    De Vuyst L, Vrancken G, Ravyts F, Rimaux T, Weckx S.
    Food Microbiol; 2009 Oct 02; 26(7):666-75. PubMed ID: 19747599
    [Abstract] [Full Text] [Related]

  • 16. Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.
    Vrancken G, Rimaux T, Weckx S, Leroy F, De Vuyst L.
    Appl Environ Microbiol; 2011 Apr 02; 77(8):2716-26. PubMed ID: 21335386
    [Abstract] [Full Text] [Related]

  • 17. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
    Quattrini M, Liang N, Fortina MG, Xiang S, Curtis JM, Gänzle M.
    Int J Food Microbiol; 2019 Aug 02; 302():8-14. PubMed ID: 30220438
    [Abstract] [Full Text] [Related]

  • 18. 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 02; 27(7):897-908. PubMed ID: 20688231
    [Abstract] [Full Text] [Related]

  • 19. Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem.
    Vogel RF, Ehrmann MA, Gänzle MG.
    Antonie Van Leeuwenhoek; 2002 Aug 02; 81(1-4):631-8. PubMed ID: 12448759
    [Abstract] [Full Text] [Related]

  • 20. 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 02; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

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