Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain

Zymomonas mobilis in Bread Dough: Characterization of Dough Leavening Performance in Presence of Sucrose

(2020) Alida Musatti et al.   Foods

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

Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters

(2020) Biao Suo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum

(2020) Francesca Valerio et al.   Frontiers in Microbiology

Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater

(2020) Palmira De Bellis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy

(2019) Anna Reale et al.   Frontiers in Microbiology

Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making

(2019) Zhijian Li et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread

(2018) Tongjie Liu et al.   FOOD CHEMISTRY

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

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

Omics approaches to understand sourdough fermentation processes

(2018) Stefan Weckx 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

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

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

Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours

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

Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs

(2018) Maria De Angelis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of a novel Lactobacillus paracasei starter on sourdough bread quality

(2018) Ioanna Mantzourani et al.   FOOD CHEMISTRY

Overview of Sourdough Technology: from Production to Marketing

(2017) Francieli B. Siepmann et al.   Food and Bioprocess Technology

Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications

(2017) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evolution of microbial community and chemical properties of a sourdough during the production of Colomba , an Italian sweet leavened baked product

(2017) Stefano Raimondi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

MicrobiomeAnalyst: a web-based tool for comprehensive statistical, visual and meta-analysis of microbiome data

(2017) Achal Dhariwal et al.   NUCLEIC ACIDS RESEARCH

Drivers for the establishment and composition of the sourdough lactic acid bacteria biota

(2016) Marco Gobbetti 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

MEGAN Community Edition - Interactive Exploration and Analysis of Large-Scale Microbiome Sequencing Data

(2016) Daniel H. Huson et al.   PLoS Computational Biology

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

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

(2015) Fabio Minervini et al.   FOOD MICROBIOLOGY

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

(2014) Raffaella Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Improved Selection of Internal Transcribed Spacer-Specific Primers Enables Quantitative, Ultra-High-Throughput Profiling of Fungal Communities

(2013) Nicholas A. Bokulich et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation

(2013) Danilo Ercolini et al.   APPLIED AND ENVIRONMENTAL 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

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

(2013) Anna Lattanzi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

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

New perspectives in the treatment of hidradenitis suppurativa: Surgery and brewer's yeast–exclusion diet

(2013) Claudio Cannistrà et al.   SURGERY

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

Anti-Saccharomyces cerevisiae Antibodies Associate with Phenotypes and Higher Risk for Surgery in Crohn’s Disease: A Meta-Analysis

(2012) Zhaoxia Zhang et al.   DIGESTIVE DISEASES AND SCIENCES

Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread

(2012) F. Valerio et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identifying biologically relevant differences between metagenomic communities

(2010) Donovan H. Parks et al.   BIOINFORMATICS

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

Probiotic table olives: Microbial populations adhering on olive surface in fermentation sets inoculated with the probiotic strain Lactobacillus paracasei IMPC2.1 in an industrial plant

(2010) Palmira De Bellis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products

(2009) Francesca Valerio et al.   SYSTEMATIC AND APPLIED MICROBIOLOGY

Statistical Methods for Detecting Differentially Abundant Features in Clinical Metagenomic Samples

(2009) James Robert White et al.   PLoS Computational Biology