Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread

Influences of Ingredients and Bakers on the Bacteria and Fungi in Sourdough Starters and Bread

(2020) Aspen T. Reese et al.   mSphere

Bacterial Biodiversity of Extra Virgin Olive Oils and Their Potential Biotechnological Exploitation

(2020) Francesco Fancello et al.   Microorganisms

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

(2020) Stavros Plessas et al.   Foods

The aroma compounds of Chinese steamed bread fermented with sourdough and instant dry yeast

(2020) Jinzhong Xi et al.   Food Bioscience

Thirty years of knowledge on sourdough fermentation: A systematic review

(2020) Kashika Arora et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

(2019) Xiaolong Xing et al.   JOURNAL OF FOOD SCIENCE

Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp

(2019) Bowen Yan et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Extracellular Proteolytic Activity and Amino Acid Production by Lactic Acid Bacteria Isolated from Malaysian Foods

(2019) Cui Jin Toe et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

(2019) M. Winters et al.   JOURNAL OF APPLIED MICROBIOLOGY

Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

(2019) Xinhui Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread

(2019) Dan Xu et al.   Frontiers in Microbiology

Dynamics of Enterobacteriaceae and lactobacilli in model sourdoughs are driven by pH and concentrations of sucrose and ferulic acid

(2019) Francesca Rita Dinardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bacterial composition in sourdoughs from different regions in China and the microbial potential to reduce wheat allergens

(2019) Wenhui Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2018) Tongjie Liu et al.   FOOD CHEMISTRY

Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type

(2018) Ehsan Feizollahi et al.   JOURNAL OF TEXTURE STUDIES

Bacterial diversity in traditional sourdough from different regions in China

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

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

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

(2018) Bowen Yan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread

(2018) Zheng Zhao et al.   FOOD CHEMISTRY

The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread

(2017) Ewa Pejcz et al.   JOURNAL OF CEREAL SCIENCE

The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread

(2017) H. Hadaegh et al.   JOURNAL OF FOOD QUALITY

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

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

(2016) Onofrio Corona et al.   FOOD MICROBIOLOGY

Characterization of relative abundance of lactic acid bacteria species in French organic sourdough by cultural, qPCR and MiSeq high-throughput sequencing methods

(2016) Elisa Michel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles

(2016) Giuseppe Celano et al.   Frontiers in Microbiology

Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

(2016) Elham Aslankoohi et al.   PLoS One

The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

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

Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina

(2015) Patricia Elizaquível et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A phylo-functional core of gut microbiota in healthy young Chinese cohorts across lifestyles, geography and ethnicities

(2015) Jiachao Zhang et al.   ISME Journal

Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches

(2015) Guohua Zhang et al.   JOURNAL OF FOOD SCIENCE

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

(2015) Chong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Methods to assess lactic acid bacteria diversity and compatibility in food

(2014) M. Geria et al.   ACTA ALIMENTARIA

Effect ofLactobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

(2014) Zhijian Li et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Diversity and technological potential of lactic acid bacteria of wheat flours

(2013) Antonio Alfonzo et al.   FOOD MICROBIOLOGY

Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

(2013) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Predominant Bacteria Diversity in Chinese Traditional Sourdough

(2013) Guohua Zhang et al.   JOURNAL OF FOOD SCIENCE

Illumina Sequencing of 16S rRNA Tag Revealed Spatial Variations of Bacterial Communities in a Mangrove Wetland

(2013) Xiao-Tao Jiang et al.   MICROBIAL ECOLOGY

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

Comparison of the impact of dextran and reuteran on the quality of wheat sourdough bread

(2012) Galle Sandra et al.   JOURNAL OF CEREAL SCIENCE

Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

(2012) Chao Wu et al.   JOURNAL OF CEREAL SCIENCE

Development of Soy-Based Bread with Acceptable Sensory Properties

(2012) B. Ivanovski et al.   JOURNAL OF FOOD SCIENCE

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

(2011) Sheetal Gupta et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

EFFECT OF DATE FLESH FIBER CONCENTRATE ADDITION ON DOUGH PERFORMANCE AND BREAD QUALITY

(2011) CHEMA BORCHANI et al.   JOURNAL OF TEXTURE STUDIES

Search and clustering orders of magnitude faster than BLAST

(2010) Robert C. Edgar   BIOINFORMATICS

Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

(2010) Edith K. Hüttner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Importance of lactobacilli in food and feed biotechnology

(2010) Giorgio Giraffa et al.   RESEARCH IN MICROBIOLOGY

The effects of gums on macro and micro-structure of breads baked in different ovens

(2009) Semin Ozge Ozkoc et al.   FOOD HYDROCOLLOIDS

Metabolic impact and potential exploitation of the stress reactions in lactobacilli

(2009) Diana I. Serrazanetti et al.   FOOD MICROBIOLOGY

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

Molecular adaptation of sourdough Lactobacillus plantarum DC400 under co-cultivation with other lactobacilli

(2009) Raffaella Di Cagno et al.   RESEARCH IN MICROBIOLOGY

Topographical and Temporal Diversity of the Human Skin Microbiome

(2009) E. A. Grice et al.   SCIENCE

Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting

(2008) I. Scheirlinck et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds

(2008) Y KIM et al.   FOOD CHEMISTRY

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

(2008) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

(2007) S. Plessas et al.   FOOD CHEMISTRY