Selection of Wild Lactic Acid Bacteria Strains as Promoters of Postbiotics in Gluten-Free Sourdoughs

Pseudocereal grains: Nutritional value, health benefits and current applications for the development of gluten-free foods

(2020) Cristina Martínez-Villaluenga et al.   FOOD AND CHEMICAL TOXICOLOGY

Nutritional Aspects in Inflammatory Bowel Diseases

(2020) Paola Balestrieri et al.   Nutrients

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making

(2020) Stavros Plessas et al.   Foods

Production and molecular structure of heteropolysaccharides from two lactic acid bacteria

(2020) Carsten Nachtigall et al.   CARBOHYDRATE POLYMERS

Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria

(2020) Aidin Shafipour Yordshahi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Developing gluten-free cereals and the role of proteomics in product safety

(2020) Angéla Juhász et al.   JOURNAL OF CEREAL SCIENCE

Intraspecific diversity and fermentative properties of Saccharomyces cerevisiae from Chinese traditional sourdough

(2020) Huanyi Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Probiotic: conceptualization from a new approach

(2020) Fatemeh Zendeboodi et al.   Current Opinion in Food Science

Screening of Bacteriocinogenic Lactic Acid Bacteria and Their Characterization as Potential Probiotics

(2020) Ana Pinto et al.   Microorganisms

Gut microbiota in chronic inflammatory disorders: A focus on pediatric inflammatory bowel diseases and juvenile idiopathic arthritis

(2020) Amanda Ricciuto et al.   CLINICAL IMMUNOLOGY

Differences in the occurence and efficiency of antimicrobial compounds produced by lactic acid bacteria

(2019) Joana Salomskiene et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

(2019) Nicola Francesca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The influence of probiotic bacteria and human gut microorganisms causing opportunistic infections on Blastocystis ST3

(2019) M. Lepczyńska et al.   Gut Pathogens

Microstructural and conformational changes of gluten proteins in wheat-rye sourdough

(2019) Julia Nutter et al.   JOURNAL OF CEREAL SCIENCE

Cytotoxic, antioxidant and binding properties of polyphenols from the selected gluten-free pseudocereals and their by-products: In vitro model

(2019) Paweł Paśko et al.   JOURNAL OF CEREAL SCIENCE

Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate

(2019) Vanesa Castro‐Alba et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria

(2019) Yun-Jeong Choi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

First Insight into the Technological Features of Lactic Acid Bacteria Isolated from Algerian Fermented Wheat Lemzeiet

(2019) Ryma Merabti et al.   CURRENT MICROBIOLOGY

LABiocin database: a new database designed specifically for Lactic Acid Bacteria bacteriocins

(2019) Imad Al Kassaa et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers

(2019) Markus Nikinmaa et al.   JOURNAL OF CEREAL SCIENCE

Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains

(2019) C. Luz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Exopolysaccharide-producing lactic acid bacteria isolated from traditional Algerian dairy products and their application for skim-milk fermentations

(2019) Nadia Bachtarzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characteristic of Bacteriocins of Lactobacillus rhamnosus BTK 20-12 Potential Probiotic Strain

(2019) Flora N. Tkhruni et al.   Probiotics and Antimicrobial Proteins

Effect of sourdough lactic acid bacteria fermentation on phenolic acid release and antifungal activity in pitaya fruit substrate

(2019) Jacob Ojobi Omedi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of lactic acid bacteria for the inhibition of Aspergillus flavus and Aspergillus carbonarius growth and mycotoxin production

(2019) Fadia Ben Taheur et al.   TOXICON

Does cell wall integrity in legumes flours modulate physiochemical quality and in vitro starch hydrolysis of gluten-free bread?

(2019) Fatma Boukid et al.   Journal of Functional Foods

Carbon dioxide production as an indicator of Aspergillus flavus colonisation and aflatoxins/cyclopiazonic acid contamination in shelled peanuts stored under different interacting abiotic factors

(2019) E. Garcia-Cela et al.   Fungal Biology

Preparation screening, production optimization and characterization of exopolysaccharides produced by Lactobacillus sanfranciscensis Ls-1001 isolated from Chinese traditional sourdough

(2019) Guohua Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Purification and characterization of an exopolysaccharide from Leuconostoc lactis L2

(2019) Dan Zhao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Overexpression of the bioactive lunasin peptide in soybean and evaluation of its anti-inflammatory and anti-cancer activities in vitro

(2019) Yuqiong Hao et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Nutritional and dietary strategy in the clinical care of inflammatory bowel disease

(2019) Meng-Shu Hsieh et al.   JOURNAL OF THE FORMOSAN MEDICAL ASSOCIATION

Characterization of pathogen-specific bacteriocins from lactic acid bacteria and their application within cocktail against pathogens in milk

(2019) Halil Ibrahim Kaya et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of probiotics and prebiotics targeting metabolic syndrome

(2019) Douglas Xavier-Santos et al.   Journal of Functional Foods

Therapeutic options for coeliac disease: What else beyond gluten-free diet?

(2019) Giacomo Caio et al.   DIGESTIVE AND LIVER DISEASE

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

(2019) Tongjie Liu et al.   FOOD CHEMISTRY

Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

(2019) Arezoo Fekri et al.   FOOD CHEMISTRY

Antifungal activity determination for the peptides generated by Lactobacillus plantarum TE10 against Aspergillus flavus in maize seeds

(2019) Belal J. Muhialdin et al.   FOOD CONTROL

A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread

(2019) Lei Sun et al.   FOOD CONTROL

Quinoa pasta fermented with lactic acid bacteria prevents nutritional deficiencies in mice

(2019) Silvana L. Carrizo et al.   FOOD RESEARCH INTERNATIONAL

Enhanced nutritional value of chickpea protein concentrate by dry separation and solid state fermentation

(2019) Qinhui Xing et al.   Innovative Food Science & Emerging Technologies

Bifidobacteria cell wall-derived exo-polysaccharides, lipoteichoic acids, peptidoglycans, polar lipids and proteins – their chemical structure and biological attributes

(2019) Marcelina Pyclik et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough

(2019) Stefania Dentice Maidana et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Monitoring of Lactobacillus sanfranciscensis strains during wheat and rye sourdough fermentations by CRISPR locus length polymorphism PCR

(2019) Esther Rogalski et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The role of the gut microbiota in the treatment of inflammatory bowel diseases

(2019) Ioanna Aggeletopoulou et al.   MICROBIAL PATHOGENESIS

The impact of dietary fiber and probiotics in infectious diseases

(2019) Huan Yang et al.   MICROBIAL PATHOGENESIS

Phytase producing lactic acid bacteria: Cell factories for enhancing micronutrient bioavailability of phytate rich foods

(2019) Neha Sharma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Dietary legumes, intestinal microbiota, inflammation and colorectal cancer

(2019) Isabel Aranda-Olmedo et al.   Journal of Functional Foods

Fermented Seeds (“Zgougou”) from Aleppo Pine as a Novel Source of Potentially Probiotic Lactic Acid Bacteria

(2019) Jihen Missaoui et al.   Microorganisms

Exopolysaccharides from yoghurt fermented by Lactobacillus paracasei: Production, purification and its binding to sodium caseinate

(2019) Xiao-Wei Li et al.   FOOD HYDROCOLLOIDS

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

(2019) Raimondo Gaglio et al.   FOOD MICROBIOLOGY

Paraprobiotics and postbiotics: concepts and potential applications in dairy products

(2019) Cássia P Barros et al.   Current Opinion in Food Science

Impact of probiotics and prebiotics on food texture

(2019) Jonas T Guimarães et al.   Current Opinion in Food Science

Purification, characterization and antioxidant activity of dextran produced by Leuconostoc pseudomesenteroides from homemade wine

(2018) Renpeng Du et al.   CARBOHYDRATE POLYMERS

Inhibitory effects of cinnamon and clove essential oils on mold growth on baked foods

(2018) Jian Ju et al.   FOOD CHEMISTRY

Novel approaches for enzymatic gluten degradation to create high-quality gluten-free products

(2018) Katharina Anne Scherf et al.   FOOD RESEARCH INTERNATIONAL

How to improve the gluten-free diet: The state of the art from a food science perspective

(2018) Marco Gobbetti et al.   FOOD RESEARCH INTERNATIONAL

Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products

(2018) Kieran M. Lynch et al.   FOOD RESEARCH INTERNATIONAL

Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria

(2018) Yousra Abid et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

(2018) Markus C.E. Belz et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification and biotechnological characterization of lactic acid bacteria isolated from chickpea sourdough in northwestern Argentina

(2018) Gabriel D. Sáez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough ( Khamir )

(2018) Hafiz Arbab Sakandar et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial diversity in traditional sourdough from different regions in China

(2018) Xiaojiao Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs

(2018) J.O. Adepehin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity of isolated lactic acid bacteria in Ya'an sourdoughs and evaluation of their exopolysaccharide production characteristics

(2018) Aiping Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional characterization and biotechnological potential of exopolysaccharide produced by Lactobacillus rhamnosus strains isolated from human breast milk

(2018) Muhammad Shahid Riaz Rajoka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

'Ropy' phenotype, exopolysaccharides and metabolism: Study on food isolated potential probiotics LAB

(2018) Simona Cirrincione et al.   MICROBIOLOGICAL RESEARCH

Next-generation therapies for celiac disease: The gluten-targeted approaches

(2018) Miguel Ribeiro et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Postbiotics: An evolving term within the functional foods field

(2018) J.E. Aguilar-Toalá et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Diets, functional foods, and nutraceuticals as alternative therapies for inflammatory bowel disease: Present status and future trends

(2018) Mohammad Al Mijan et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Chemical and nutritional properties of white bread leavened by lactic acid bacteria

(2018) Michela Bottani et al.   Journal of Functional Foods

Isolation of lactic acid bacteria from grape fruit: antifungal activities, probiotic properties, and in vitro detoxification of ochratoxin A

(2018) Bouzaiene Taroub et al.   ANNALS OF MICROBIOLOGY

Characterization of an exopolysaccharide produced by Lactobacillus plantarum HM47 isolated from human breast milk

(2018) Reshma B Nambiar et al.   PROCESS BIOCHEMISTRY

Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread

(2018) Alireza Sadeghi et al.   FOOD CONTROL

Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries

(2018) Akihito Fujimoto et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Metabolic profile of ginkgo kernel juice fermented with lactic aicd bacteria: A potential way to degrade ginkgolic acids and enrich terpene lactones and phenolics

(2018) Yuchen Wang et al.   PROCESS BIOCHEMISTRY

Characterization and Bifidobacterium sp. growth stimulation of exopolysaccharide produced by Enterococcus faecalis EJRM152 isolated from human breast milk

(2018) Wiratchanee Kansandee et al.   CARBOHYDRATE POLYMERS

The exopolysaccharide properties and structures database: EPS-DB. Application to bacterial exopolysaccharides

(2018) Johnny Birch et al.   CARBOHYDRATE POLYMERS

Effects of chemical composition and baking on in vitro digestibility of proteins in breads made from selected gluten-containing and gluten-free flours

(2017) Tong Wu et al.   FOOD CHEMISTRY

Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese

(2017) M.F.P. Domingos-Lopes et al.   FOOD MICROBIOLOGY

Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky

(2017) K. Shikha Ojha et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Selection of wild lactic acid bacteria for sausages: Design of a selection protocol combining statistic tools, technological and functional properties

(2017) Maria Rosaria Corbo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and selection of potential probiotic lactic acid bacteria from Opuntia ficus-indica fruits that grow in Northwest Argentina

(2017) Hernán E. Verón et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

(2017) A.O. Ogunsakin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and identification of a novel bacterium, Lactobacillus sakei subsp. dgh strain 5, and optimization of growth condition for highest antagonistic activity

(2017) Amin Tashakor et al.   MICROBIAL PATHOGENESIS

Bio-efficiency of Antifungal Lactic Acid Bacterial Isolates for Pomegranate Fruit Rot Management

(2017) Milind Gajbhiye et al.   Proceedings of the National Academy of Sciences, India. Section B

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

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

(2017) Qi Han et al.   Journal of Functional Foods

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

(2016) Onofrio Corona et al.   FOOD MICROBIOLOGY

Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria

(2016) Céline Le Lay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbial Ecology Dynamics in PortugueseBroaSourdough

(2016) João M. Rocha et al.   JOURNAL OF FOOD QUALITY

Technological properties of Lactic acid bacteria isolated from raw cereal material

(2016) Emiliano Salvucci et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods

(2016) Caroline N. de Almada et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides

(2015) Emanuele Zannini et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Behavior of the Complex Micro-Ecology in Maize and Rye Flour and Mother-Dough forBroaThroughout Storage

(2015) João M. Rocha et al.   JOURNAL OF FOOD QUALITY

Starch facilitates enzymatic wheat gluten hydrolysis

(2015) N.A. Hardt et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of Spoilage Fungi by Protective Lactic Acid Bacteria Displaying Probiotic Properties

(2014) Kontham Kulangara Varsha et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

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

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Isolation, identification, and technological characterization of wild leuconostocs and lactococci for traditional Raib type milk fermentation

(2012) Nahida Bendimerad et al.   Dairy Science & Technology

Antimicrobial activity of lactic acid bacteria against pathogenic and spoilage microorganism isolated from food and their control in wheat bread

(2012) Dalia Cizeikiene et al.   FOOD CONTROL

Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread

(2012) João M. Rocha et al.   FOOD MICROBIOLOGY

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

(2009) Chonggang Zhang et al.   FOOD MICROBIOLOGY

Effect of processing for saponin removal on fungal contamination of quinoa seeds (Chenopodium quinoa Willd.)

(2008) Ursula Pappier et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY