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Journal Abstract Search

577 related items for PubMed ID: 31642537

  • 1. 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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  • 2. 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
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  • 3. Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.
    Ruiz Rodríguez L, Vera Pingitore E, Rollan G, Martos G, Saavedra L, Fontana C, Hebert EM, Vignolo G.
    Lett Appl Microbiol; 2016 Aug; 63(2):147-54. PubMed ID: 27282128
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  • 4. 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; 9(4):e1009. PubMed ID: 32045510
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  • 5. Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.
    Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M.
    J Appl Microbiol; 2010 Mar; 108(3):925-935. PubMed ID: 19735330
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  • 7. 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
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  • 8. Microbial Ecology and Process Technology of Sourdough Fermentation.
    De Vuyst L, Van Kerrebroeck S, Leroy F.
    Adv Appl Microbiol; 2017 Feb; 100():49-160. PubMed ID: 28732554
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  • 10. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation.
    Alfonzo A, Miceli C, Nasca A, Franciosi E, Ventimiglia G, Di Gerlando R, Tuohy K, Francesca N, Moschetti G, Settanni L.
    Food Microbiol; 2017 Apr; 62():256-269. PubMed ID: 27889157
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  • 11. Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough.
    Dentice Maidana S, Aristimuño Ficoseco C, Bassi D, Cocconcelli PS, Puglisi E, Savoy G, Vignolo G, Fontana C.
    Int J Food Microbiol; 2020 Mar 02; 316():108425. PubMed ID: 31715547
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  • 12. 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
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  • 13. 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 02; 52():66-76. PubMed ID: 26338118
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  • 14. 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]

  • 15. Metabolism of phenolic acids in whole wheat and rye malt sourdoughs.
    Ripari V, Bai Y, Gänzle MG.
    Food Microbiol; 2019 Feb 31; 77():43-51. PubMed ID: 30297055
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  • 17. 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 31; 28(3):497-502. PubMed ID: 21356457
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  • 20. 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
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