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Journal Abstract Search

728 related items for PubMed ID: 30392963

  • 1. 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; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 2. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T.
    J Biosci Bioeng; 2018 Jan; 125(1):97-104. PubMed ID: 28927834
    [Abstract] [Full Text] [Related]

  • 3. 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; 70(1):48-54. PubMed ID: 31642537
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  • 4. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb; 77():43-51. PubMed ID: 30297055
    [Abstract] [Full Text] [Related]

  • 5. 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; 52():66-76. PubMed ID: 26338118
    [Abstract] [Full Text] [Related]

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

  • 7. 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; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

  • 8. 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; 53(Pt A):41-50. PubMed ID: 26611168
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. 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 23; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 11. Comparison of the effects of acetic acid bacteria and lactic acid bacteria on the microbial diversity of and the functional pathways in dough as revealed by high-throughput metagenomics sequencing.
    Li H, Fu J, Hu S, Li Z, Qu J, Wu Z, Chen S.
    Int J Food Microbiol; 2021 May 16; 346():109168. PubMed ID: 33773355
    [Abstract] [Full Text] [Related]

  • 12. 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 16; 80(10):3161-72. PubMed ID: 24632249
    [Abstract] [Full Text] [Related]

  • 13. 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 16; 9(4):e1009. PubMed ID: 32045510
    [Abstract] [Full Text] [Related]

  • 14. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
    Lhomme E, Mezaize S, Ducasse MB, Chiron H, Champomier-Vergès MC, Chaillou S, Zagorec M, Dousset X, Onno B.
    Int Microbiol; 2014 Mar 16; 17(1):1-9. PubMed ID: 25296441
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
    J Food Sci; 2016 Aug 16; 81(8):M1996-2005. PubMed ID: 27332783
    [Abstract] [Full Text] [Related]

  • 17. Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions.
    Harth H, Van Kerrebroeck S, De Vuyst L.
    Int J Food Microbiol; 2016 Jul 02; 228():22-32. PubMed ID: 27088869
    [Abstract] [Full Text] [Related]

  • 18. 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 02; 28(3):497-502. PubMed ID: 21356457
    [Abstract] [Full Text] [Related]

  • 19. A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics.
    Van Kerrebroeck S, Bastos FC, Harth H, De Vuyst L.
    Int J Food Microbiol; 2016 Dec 19; 239():54-64. PubMed ID: 27450514
    [Abstract] [Full Text] [Related]

  • 20. Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread.
    Winters M, Panayotides D, Bayrak M, Rémont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K.
    J Appl Microbiol; 2019 Sep 19; 127(3):778-793. PubMed ID: 31211891
    [Abstract] [Full Text] [Related]

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