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437 related items for PubMed ID: 34668750

  • 1. 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]

  • 2. Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping.
    Oshiro M, Momoda R, Tanaka M, Zendo T, Nakayama J.
    J Biosci Bioeng; 2019 Aug 31; 128(2):170-176. PubMed ID: 30879925
    [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 31; 70(1):48-54. PubMed ID: 31642537
    [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 Jan 31; 100():49-160. PubMed ID: 28732554
    [Abstract] [Full Text] [Related]

  • 5. 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 31; 127(5):575-581. PubMed ID: 30392963
    [Abstract] [Full Text] [Related]

  • 6. 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 31; 125(1):97-104. PubMed ID: 28927834
    [Abstract] [Full Text] [Related]

  • 7. 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 31; 82(10):2371-2378. PubMed ID: 28877331
    [Abstract] [Full Text] [Related]

  • 8. Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system.
    Oshiro M, Zendo T, Nakayama J.
    J Biosci Bioeng; 2021 Apr 31; 131(4):333-340. PubMed ID: 33358094
    [Abstract] [Full Text] [Related]

  • 9. 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 31; 77(8):2716-26. PubMed ID: 21335386
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. 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]

  • 12. 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]

  • 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 23; 52():66-76. PubMed ID: 26338118
    [Abstract] [Full Text] [Related]

  • 14. Cyclic pairwise interaction representing a rock-paper-scissors game maintains the population of the vulnerable yeast Saccharomyces cerevisiae within a multispecies sourdough microbiome.
    Oshiro M, Zendo T, Tashiro Y, Nakayama J.
    Microbiol Spectr; 2023 Dec 12; 11(6):e0137023. PubMed ID: 37916803
    [Abstract] [Full Text] [Related]

  • 15. Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough.
    Carbonetto B, Nidelet T, Guezenec S, Perez M, Segond D, Sicard D.
    Microorganisms; 2020 Feb 11; 8(2):. PubMed ID: 32053958
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. 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]

  • 18. Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research.
    von Gastrow L, Michel E, Legrand J, Amelot R, Segond D, Guezenec S, Rué O, Chable V, Goldringer I, Dousset X, Serpolay-Bessoni E, Taupier-Letage B, Vindras-Fouillet C, Onno B, Valence F, Sicard D.
    Mol Ecol; 2023 May 19; 32(10):2413-2427. PubMed ID: 35892285
    [Abstract] [Full Text] [Related]

  • 19. 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 19; 37():11-29. PubMed ID: 24230469
    [Abstract] [Full Text] [Related]

  • 20. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.
    Zhang G, Sadiq FA, Zhu L, Liu T, Yang H, Wang X, He G.
    J Food Sci; 2015 Nov 19; 80(11):M2535-42. PubMed ID: 26461081
    [Abstract] [Full Text] [Related]

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