Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs

Functional role of yeasts, lactic acid bacteria, and acetic acid bacteria in cocoa fermentation processes

(2020) Luc De Vuyst et al.   FEMS MICROBIOLOGY REVIEWS

Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species

(2020) Marko Verce et al.   FOOD MICROBIOLOGY

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

(2019) Marko Verce et al.   Frontiers in Microbiology

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

(2019) David Laureys et al.   Frontiers in Microbiology

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation

(2019) Rudy Pelicaen et al.   Frontiers in Microbiology

The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

(2019) Marko Verce et al.   FOOD MICROBIOLOGY

Oxygen and diverse nutrients influence the water kefir fermentation process

(2018) David Laureys et al.   FOOD MICROBIOLOGY

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

(2018) Simon Van Kerrebroeck et al.   FOOD RESEARCH INTERNATIONAL

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

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

Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry

(2018) Simon Van Kerrebroeck et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Exploitation of autochthonous Tuscan sourdough yeasts as potential starters

(2018) Michela Palla et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Nonconventional starter cultures of coagulase-negative staphylococci to produce animal-derived fermented foods, a SWOT analysis

(2018) D.A. Stavropoulou et al.   JOURNAL OF APPLIED MICROBIOLOGY

The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation

(2018) Andrea Comasio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Oenococcus sicerae sp. nov., isolated from French cider

(2018) Fabien J. Cousin et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads

(2017) Tharalinee Ua-Arak et al.   FOOD MICROBIOLOGY

Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: a review

(2017) María Sánchez Mainar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The water kefir grain inoculum determines the characteristics of the resulting water kefir fermentation process

(2017) D. Laureys et al.   JOURNAL OF APPLIED MICROBIOLOGY

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

Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs

(2016) Valery Ripari et al.   FOOD CHEMISTRY

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

(2016) Carlo Giuseppe Rizzello 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

Composition and function of sourdough microbiota: From ecological theory to bread quality

(2016) Michael Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods

(2016) Zhijian Li 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

A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics

(2016) Simon Van Kerrebroeck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

(2016) Henning Harth 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

Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs

(2016) Tharalinee Ua-Arak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bifidobacterium aquikefiri sp. nov., isolated from water kefir

(2016) David Laureys et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

The cocoa bean fermentation process: from ecosystem analysis to starter culture development

(2016) L. De Vuyst et al.   JOURNAL OF APPLIED MICROBIOLOGY

Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs

(2016) L. Ruiz Rodríguez et al.   JOURNAL OF APPLIED MICROBIOLOGY

Competitiveness and Antibacterial Potential of Bacteriocin-Producing Starter Cultures in Different Types of Fermented Sausages

(2016) FRÉDÉRIC RAVYTS et al.   JOURNAL OF FOOD PROTECTION

A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology

(2015) Jinshui Zheng et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes

(2015) Koen Illeghems et al.   BMC GENOMICS

Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

(2015) Maria Hermann et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads

(2015) Erica Pontonio et al.   FOOD MICROBIOLOGY

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

(2015) Fabio Minervini et al.   FOOD MICROBIOLOGY

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

(2015) Despoina Angeliki Stavropoulou et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations

(2015) Jinshui Zheng et al.   Scientific Reports

Microbial Species Diversity, Community Dynamics, and Metabolite Kinetics of Water Kefir Fermentation

(2014) David Laureys et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

(2014) María Sánchez Mainar et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Oxidation of Metabolites Highlights the Microbial Interactions and Role ofAcetobacter pasteurianusduring Cocoa Bean Fermentation

(2014) Frédéric Moens et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer

(2014) Freek Spitaels et al.   PLoS One

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

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

Complete genome sequence and comparative analysis of Acetobacter pasteurianus 386B, a strain well-adapted to the cocoa bean fermentation ecosystem

(2013) Koen Illeghems et al.   BMC GENOMICS

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

(2013) Zoi Papalexandratou et al.   FOOD MICROBIOLOGY

Technological characterization and probiotic traits of yeasts isolated from Altamura sourdough to select promising microorganisms as functional starter cultures for cereal-based products

(2013) Marianne Perricone et al.   FOOD MICROBIOLOGY

Starter cultures for cereal based foods

(2013) Markus J. Brandt   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

Ecological parameters influencing microbial diversity and stability of traditional sourdough

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

Predominant Bacteria Diversity in Chinese Traditional Sourdough

(2013) Guohua Zhang et al.   JOURNAL OF FOOD 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

Bacterial diversity and functionalities in food fermentations

(2012) Frédéric Ravyts et al.   ENGINEERING IN LIFE SCIENCES

Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough

(2012) Hyejung Choi et al.   FOOD CHEMISTRY

Species Diversity, Community Dynamics, and Metabolite Kinetics of the Microbiota Associated with Traditional Ecuadorian Spontaneous Cocoa Bean Fermentations

(2011) Zoi Papalexandratou et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The Pentose Moiety of Adenosine and Inosine Is an Important Energy Source for the Fermented-Meat Starter Culture Lactobacillus sakei CTC 494

(2011) T. Rimaux et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

(2011) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

(2011) Timothy Lefeber et al.   FOOD MICROBIOLOGY

Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

(2010) S. Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Dissolved-oxygen-stat fed-batch fermentation of 1,3-dihydroxyacetone from glycerol by Gluconobacter oxydans ZJB09112

(2010) Zhong-Ce Hu et al.   BIOTECHNOLOGY AND BIOPROCESS ENGINEERING

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

The application of staphylococci with flavour-generating potential is affected by acidification in fermented dry sausages

(2010) Frédéric Ravyts et al.   FOOD MICROBIOLOGY

The kinetics of the arginine deiminase pathway in the meat starter culture Lactobacillus sakei CTC 494 are pH-dependent

(2010) T. Rimaux et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

(2009) Stephanie A. Vogelmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Kinetics of growth and 3-methyl-1-butanol production by meat-borne, coagulase-negative staphylococci in view of sausage fermentation

(2009) F. Ravyts et al.   INTERNATIONAL JOURNAL OF 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

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY