Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients

Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs

(2018) Fabio Minervini et al.   FOOD MICROBIOLOGY

Wheat sedimentation values and falling number

(2018) M. Hrušková et al.   CZECH JOURNAL OF FOOD SCIENCES

Changes in technological quality of food wheat in a four crop rotation

(2018) Z. Muchová   PLANT SOIL AND ENVIRONMENT

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

(2017) Noemi Cavallo et al.   FOOD CHEMISTRY

Sourdoughs as a function of their species diversity and process conditions, a meta-analysis

(2017) Simon Van Kerrebroeck et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

(2016) Fabio Minervini et al.   FOOD MICROBIOLOGY

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

(2016) Valery Ripari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

(2016) Luc De Vuyst et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

(2016) Giuseppe Celano et al.   Frontiers in Microbiology

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

(2016) Ene Viiard et al.   PLoS One

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

(2015) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs

(2015) Fabio Minervini et al.   FOOD MICROBIOLOGY

The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The genus Weissella: taxonomy, ecology and biotechnological potential

(2015) Vincenzina Fusco et al.   Frontiers in Microbiology

Development of a Prokaryotic Universal Primer for Simultaneous Analysis of Bacteria and Archaea Using Next-Generation Sequencing

(2014) Shunsuke Takahashi et al.   PLoS One

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Invited review: Microbial evolution in raw-milk, long-ripened cheeses produced using undefined natural whey starters

(2013) Monica Gatti et al.   JOURNAL OF DAIRY SCIENCE

Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas

(2012) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effects of fermentation substrates and conservation methods on the viability and antimicrobial activity of Weissella confusa and its metabolites

(2012) Liliana Serna-Cock et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealedLactobacillus helveticusas the dominant species

(2012) E. Viiard et al.   JOURNAL OF APPLIED MICROBIOLOGY

Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota

(2011) Annabelle Vera et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

(2011) Gino Vrancken et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Assessment of bacterial diversity in the cattle tick Rhipicephalus (Boophilus) microplus through tag-encoded pyrosequencing

(2011) Renato Andreotti et al.   BMC MICROBIOLOGY

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

(2010) Stefan Weckx et al.   FOOD MICROBIOLOGY

QIIME allows analysis of high-throughput community sequencing data

(2010) J Gregory Caporaso et al.   NATURE METHODS

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

(2009) I. Scheirlinck et al.   JOURNAL OF APPLIED MICROBIOLOGY

Prevalence and occurrence of zoonotic bacterial pathogens in surface waters determined by quantitative PCR

(2009) W. Ahmed et al.   WATER RESEARCH

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

(2008) I. Scheirlinck et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

(2008) S. Siragusa et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY