Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran

Optimization of Fermentation Medium for Enhanced Glucansucrase and Glucan Production from Weissella confusa

(2017) Shraddha Shukla et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.)

(2015) Riikka Juvonen et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The genus Weissella: taxonomy, ecology and biotechnological potential

(2015) Vincenzina Fusco et al.   Frontiers in Microbiology

Bran bioprocessing for enhanced functional properties

(2015) Rossana Coda et al.   Current Opinion in Food Science

Investigations on a wheat bran biorefinery involving organosolv fractionation and enzymatic treatment

(2014) Michael Reisinger et al.   BIORESOURCE TECHNOLOGY

Comprehensive Study of Valuable Lipophilic Phytochemicals in Wheat Bran

(2014) Pepijn Prinsen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Weissella confusa Cab3 dextransucrase: Properties and in vitro synthesis of dextran and glucooligosaccharides

(2013) Shraddha Shukla et al.   CARBOHYDRATE POLYMERS

Exopolysaccharides from Sourdough Lactic Acid Bacteria

(2013) Sandra Galle et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evidence for xylooligosaccharide utilization inWeissellastrains isolated from Indian fermented foods and vegetables

(2013) Ami Patel et al.   FEMS MICROBIOLOGY LETTERS

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough

(2012) Myriam Amari et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Fermented Wheat Bran as a Functional Ingredient in Baking

(2012) Kati Katina et al.   CEREAL CHEMISTRY

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

(2012) Christine Rühmkorf et al.   FOOD MICROBIOLOGY

Identification of Lactobacillus curvatus TMW 1.624 dextransucrase and comparative characterization with Lactobacillus reuteri TMW 1.106 and Lactobacillus animalis TMW 1.971 dextransucrases

(2012) Christine Rühmkorf et al.   FOOD MICROBIOLOGY

Formation of Phenolic Microbial Metabolites and Short-Chain Fatty Acids from Rye, Wheat, and Oat Bran and Their Fractions in the Metabolical in Vitro Colon Model

(2012) Emilia Nordlund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glucansucrases: Three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications

(2012) Hans Leemhuis et al.   JOURNAL OF BIOTECHNOLOGY

Effect of moxifloxacin administration on pharmacokinetics of tolfenamic acid in rats

(2011) Satish D. Patel et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Essential and trace elements content of commercial infant foods in the UK

(2011) Nazanin Zand et al.   FOOD CHEMISTRY

Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries

(2011) Afaf Kamal-Eldin et al.   Food & Nutrition Research

Transglucosidases as efficient tools for oligosaccharide and glucoconjugate synthesis

(2010) Pierre Monsan et al.   CURRENT OPINION IN MICROBIOLOGY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In situ production and analysis of Weissella confusa dextran in wheat sourdough

(2009) Kati Katina et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli

(2008) Susanne Kaditzky et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of pH on the Formation of Glucan byLactobacillus reuteriTMW 1.106 Exerting a Protective Function Against Extreme pH Values

(2008) Susanne B. Kaditzky et al.   FOOD BIOTECHNOLOGY