Metabolic and Gut Microbiota Responses to Sourdough Pasta Consumption in Overweight and Obese Adults

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

(2020) Jinshui Zheng et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Intestinal fungi are causally implicated in microbiome assembly and immune development in mice

(2020) Erik van Tilburg Bernardes et al.   Nature Communications

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

(2020) Edoardo Pasolli et al.   Nature Communications

Characterization of the Extracellular Fructanase FruA in Lactobacillus crispatus and Its Contribution to Fructan Hydrolysis in Breadmaking

(2020) Qing Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The sourdough fermentation is the powerful process to exploit the potential of legumes, pseudo-cereals and milling by-products in baking industry

(2019) Marco Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread

(2019) Marcello Abbondio et al.   Frontiers in Microbiology

Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

(2019) Marco Montemurro et al.   Foods

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

(2019) Carlo Giuseppe Rizzello et al.   Nutrients

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

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

The Carbohydrate-Insulin Model of Obesity

(2018) David S. Ludwig et al.   JAMA Internal Medicine

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

(2018) Mattia Quattrini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

(2018) Michael G. Gänzle et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of dietary fiber supplementation on modulating microbiota–host–metabolic axes in obesity

(2018) Shyamchand Mayengbam et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Fungi in Gastrointestinal Tracts of Human and Mice: from Community to Functions

(2017) Jiayan Li et al.   MICROBIAL ECOLOGY

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

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

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

Ketogenic diet modifies the gut microbiota in a murine model of autism spectrum disorder

(2016) Christopher Newell et al.   Molecular Autism

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

(2015) Claudia Axel et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Personalized Nutrition by Prediction of Glycemic Responses

(2015) David Zeevi et al.   CELL

Short-Chain Fatty Acids Protect Against High-Fat Diet–Induced Obesity via a PPARγ-Dependent Switch From Lipogenesis to Fat Oxidation

(2015) Gijs den Besten et al.   DIABETES

PIPITS: an automated pipeline for analyses of fungal internal transcribed spacer sequences from the Illumina sequencing platform

(2015) Hyun S. Gweon et al.   Methods in Ecology and Evolution

Obesity changes the human gut mycobiome

(2015) M. Mar Rodríguez et al.   Scientific Reports

Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

(2014) Adele Costabile et al.   PLoS One

Development of a Dual-Index Sequencing Strategy and Curation Pipeline for Analyzing Amplicon Sequence Data on the MiSeq Illumina Sequencing Platform

(2013) James J. Kozich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

(2012) Markus C. E. Belz et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation

(2012) Vittorio Capozzi et al.   Frontiers in Microbiology

Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread

(2011) Isabel Bondia-Pons et al.   Nutrition Journal

Conservation and Diversity of Seed Associated Endophytes in Zea across Boundaries of Evolution, Ethnography and Ecology

(2011) David Johnston-Monje et al.   PLoS One

Measurement of short-chain fatty acids in human faeces using high-performance liquid chromatography: specimen stability

(2010) T. Torii et al.   ANNALS OF CLINICAL BIOCHEMISTRY

Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities

(2009) P. D. Schloss et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen et al.   FOOD MICROBIOLOGY

Vinegar lacks antiglycemic action on enteral carbohydrate absorption in human subjects

(2009) Arline D. Salbe et al.   NUTRITION RESEARCH

The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals

(2008) Anita Mofidi Najjar et al.   BRITISH JOURNAL OF NUTRITION