Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
Published 2019 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread
Authors
Keywords
-
Journal
JOURNAL OF APPLIED MICROBIOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-06-19
DOI
10.1111/jam.14349
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Bakery yeasts, a new model for studies in ecology and evolution
- (2018) Belén Carbonetto et al. YEAST
- Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
- (2017) Antonio Alfonzo et al. FOOD MICROBIOLOGY
- Aerobic metabolism in the genusLactobacillus: impact on stress response and potential applications in the food industry
- (2017) T. Zotta et al. JOURNAL OF APPLIED MICROBIOLOGY
- Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem
- (2017) F. Boiocchi et al. JOURNAL OF APPLIED MICROBIOLOGY
- The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread
- (2017) H. Hadaegh et al. JOURNAL OF FOOD QUALITY
- Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons
- (2017) Haifeng Li et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The contribution of P. acidilactici , L. plantarum , and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread
- (2017) Elena Bartkiene et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Yeast Creates a Niche for Symbiotic Lactic Acid Bacteria through Nitrogen Overflow
- (2017) Olga Ponomarova et al. Cell Systems
- Sourdough microbial community dynamics: An analysis during French organic bread-making processes
- (2016) Emilie Lhomme et al. FOOD MICROBIOLOGY
- Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
- (2016) Fabio Minervini et al. FOOD MICROBIOLOGY
- Development of a robotic pourer constructed with ubiquitous materials, open hardware and sensors to assess beer foam quality using computer vision and pattern recognition algorithms: RoboBEER
- (2016) Claudia Gonzalez Viejo et al. FOOD RESEARCH INTERNATIONAL
- Composition and function of sourdough microbiota: From ecological theory to bread quality
- (2016) Michael Gänzle 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
- Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp. nov., Kazachstania serrabonitensis sp. nov. and Kazachstania australis sp. nov. Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov. and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov.
- (2016) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation
- (2016) Anna Reale et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics
- (2016) Enes Dertli et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
- (2016) Elham Aslankoohi et al. PLoS One
- Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis
- (2015) Carlo Giuseppe Rizzello et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction
- (2015) Salim Makhoul et al. Food and Bioprocess Technology
- House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
- (2015) Fabio Minervini et al. FOOD MICROBIOLOGY
- Yeast diversity and native vigor for flavor phenotypes
- (2015) Francisco Carrau et al. TRENDS IN BIOTECHNOLOGY
- Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations
- (2014) Jan Steensels et al. Annual Review of Microbiology
- Yeasts are essential for cocoa bean fermentation
- (2014) Van Thi Thuy Ho et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
- (2013) Danilo Ercolini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Exopolysaccharides from Sourdough Lactic Acid Bacteria
- (2013) Sandra Galle et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency during in vitro and sourdough fermentation
- (2013) Adriana Paucean et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered
- (2013) Neil P. Jolly et al. FEMS YEAST RESEARCH
- 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
- An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
- (2013) Luca Settanni et al. FOOD RESEARCH INTERNATIONAL
- 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
- Response Surface Optimization of Barbari Bread-Making Process Variables: Interrelationship of Texture, Image and Organoleptic Characteristics; Using Image Analysis for Quality and Shelf Life Prediction
- (2013) Seyed Hossein Razavizadegan Jahromi et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Computer vision-based analysis of foods: A non-destructive colour measurement tool to monitor quality and safety
- (2013) Burçe Ataç Mogol et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Direct comparison of the generalized visual analog scale (gVAS) and general labeled magnitude scale (gLMS)
- (2012) John E. Hayes et al. FOOD QUALITY AND PREFERENCE
- Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread
- (2012) Carlo Giuseppe Rizzello et al. FOOD RESEARCH INTERNATIONAL
- Bread, beer and wine: Yeast domestication in the Saccharomyces sensu stricto complex
- (2011) Delphine Sicard et al. COMPTES RENDUS BIOLOGIES
- Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
- (2011) Carlo Giuseppe Rizzello et al. FOOD CHEMISTRY
- Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
- (2010) Gino Vrancken et al. FEMS YEAST RESEARCH
- Physical Stability Assessment and Sensory Optimization of a Dairy-Free Emulsion Using Response Surface Methodology
- (2010) Daniel Granato et al. JOURNAL OF FOOD SCIENCE
- Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ
- (2009) Carlo Giuseppe Rizzello et al. FOOD CHEMISTRY
- Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?
- (2009) Alice V. Moroni et al. FOOD MICROBIOLOGY
- Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
- (2009) L. De Vuyst et al. FOOD MICROBIOLOGY
- 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
- Baked product texture: Correlations between instrumental and sensory characterization using Flash Profile
- (2007) N. Lassoued et al. JOURNAL OF CEREAL SCIENCE
- Variations of internal pH in typical Italian sourdough yeasts during co-fermentation with lactobacilli
- (2007) Sara Valmorri et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now