Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699

Diverse Microbial Composition of Sourdoughs From Different Origins

(2020) Andrea Comasio et al.   Frontiers in Microbiology

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

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

Fructophilic Lactic Acid Bacteria, a Unique Group of Fructose-Fermenting Microbes

(2018) Akihito Endo et al.   APPLIED AND ENVIRONMENTAL 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

Wort Substrate Consumption and Metabolite Production During Lambic Beer Fermentation and Maturation Explain the Successive Growth of Specific Bacterial and Yeast Species

(2018) Jonas De Roos et al.   Frontiers in 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

Sweet taste in apple: the role of sorbitol, individual sugars, organic acids and volatile compounds

(2017) Eugenio Aprea et al.   Scientific Reports

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

(2016) Valery Ripari et al.   FOOD CHEMISTRY

Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

(2016) Fabio Minervini 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

Yeast diversity of sourdoughs and associated metabolic properties and functionalities

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

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

(2015) Fabio Minervini et al.   FOOD MICROBIOLOGY

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage

(2015) Michael G Gänzle   Current Opinion in Food Science

Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation

(2015) Elham Aslankoohi et al.   PLoS One

Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough

(2014) Krischina Singer Aplevicz et al.   Brazilian Journal of Pharmaceutical Sciences

Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

(2014) Elena Gordún et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties

(2014) Vinay B. Jayaram et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of Aroma Compounds in Lactic Fermentations

(2014) E.J. Smid et al.   Annual Review of Food Science and Technology

Sourdough lactic acid bacteria: Exploration of non-wheat cereal-based fermentation

(2013) Rossana Coda 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

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

Exploitation of vegetables and fruits through lactic acid fermentation

(2012) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Species identification ofWickerhamomyces anomalusand related taxa usingβ-tubulin(β-tub) DNA barcode marker

(2012) Chien-Hsun Huang et al.   YEAST

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini 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

Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly

(2010) Spiros Paramithiotis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China

(2010) Jiachao Zhang et al.   FOOD CONTROL

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

EFFECT OF DIFFERENT PINEAPPLE JUICE (ANANAS COMOSUS L.) PREPARATIONS ON THE MICROSTRUCTURE, STALING AND TEXTURAL PROPERTIES OF WHEAT BREAD

(2009) OLA LASEKAN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Malolactic Fermentation as a Technique for the Deacidification of Hard Apple Cider

(2009) R.M. Reuss et al.   JOURNAL OF FOOD SCIENCE

Isolation and characterization of fructophilic lactic acid bacteria from fructose-rich niches

(2009) Akihito Endo et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality

(2008) Michael G. Gänzle et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY