Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread
Authors
Keywords
-
Journal
mSphere
Volume 5, Issue 1, Pages -
Publisher
American Society for Microbiology
Online
2020-01-14
DOI
10.1128/msphere.00950-19
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- FEAST: fast expectation-maximization for microbial source tracking
- (2019) Liat Shenhav et al. NATURE METHODS
- Exact sequence variants should replace operational taxonomic units in marker-gene data analysis
- (2017) Benjamin J Callahan et al. ISME Journal
- Identifying the microbial taxa that consistently respond to soil warming across time and space
- (2016) Angela M. Oliverio et al. GLOBAL CHANGE BIOLOGY
- Composition and function of sourdough microbiota: From ecological theory to bread quality
- (2016) Michael Gänzle et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods
- (2016) Elisa Michel 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
- Lactobacilli Dominance and Vaginal pH: Why Is the Human Vaginal Microbiome Unique?
- (2016) Elizabeth A. Miller et al. Frontiers in 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
- Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)
- (2016) Ana L. Freire et al. PeerJ
- 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
- Toolbox Approaches Using Molecular Markers and 16S rRNA Gene Amplicon Data Sets for Identification of Fecal Pollution in Surface Water
- (2015) W. Ahmed et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- The ecology of microscopic life in household dust
- (2015) Albert Barberán et al. PROCEEDINGS OF THE ROYAL SOCIETY B-BIOLOGICAL SCIENCES
- Biogeography and individuality shape function in the human skin metagenome
- (2014) Julia Oh et al. NATURE
- Spatial-Temporal Survey and Occupancy-Abundance Modeling To Predict Bacterial Community Dynamics in the Drinking Water Microbiome
- (2014) A. J. Pinto et al. mBio
- Local domestication of lactic acid bacteria via cassava beer fermentation
- (2014) Alese M. Colehour et al. PeerJ
- Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
- (2013) Danilo Ercolini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Molecular dialogue between the human gut microbiota and the host: a Lactobacillus and Bifidobacterium perspective
- (2013) Francesca Turroni et al. CELLULAR AND MOLECULAR LIFE SCIENCES
- Diversity and technological potential of lactic acid bacteria of wheat flours
- (2013) Antonio Alfonzo et al. FOOD MICROBIOLOGY
- Enzymatic and bacterial conversions during sourdough fermentation
- (2013) Michael G. Gänzle FOOD MICROBIOLOGY
- How the sourdough may affect the functional features of leavened baked goods
- (2013) Marco Gobbetti et al. FOOD MICROBIOLOGY
- Microbial ecology of sourdough fermentations: Diverse or uniform?
- (2013) L. De Vuyst et al. FOOD MICROBIOLOGY
- Topographic diversity of fungal and bacterial communities in human skin
- (2013) Keisha Findley et al. NATURE
- 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
- The SILVA ribosomal RNA gene database project: improved data processing and web-based tools
- (2012) Christian Quast et al. NUCLEIC ACIDS RESEARCH
- Cow Teat Skin, a Potential Source of Diverse Microbial Populations for Cheese Production
- (2011) Isabelle Verdier-Metz et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Bayesian community-wide culture-independent microbial source tracking
- (2011) Dan Knights et al. NATURE METHODS
- Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
- (2010) Gino Vrancken et al. FEMS YEAST RESEARCH
- The UNITE database for molecular identification of fungi - recent updates and future perspectives
- (2010) Kessy Abarenkov et al. NEW PHYTOLOGIST
- Forensic identification using skin bacterial communities
- (2010) N. Fierer et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- 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
- Topographical and Temporal Diversity of the Human Skin Microbiome
- (2009) E. A. Grice et al. SCIENCE
- 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
- The influence of sex, handedness, and washing on the diversity of hand surface bacteria
- (2008) N. Fierer et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish 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 More