- Home
- Publications
- Publication Search
- Publication Details
Title
Ropiness in Bread—A Re-Emerging Spoilage Phenomenon
Authors
Keywords
-
Journal
Foods
Volume 11, Issue 19, Pages 3021
Publisher
MDPI AG
Online
2022-09-30
DOI
10.3390/foods11193021
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Development of a risk assessment model to predict the occurrence of late blowing defect in Gouda cheese and evaluate potential intervention strategies
- (2022) C. Qian et al. JOURNAL OF DAIRY SCIENCE
- New software solutions for microbiological food safety assessment and management
- (2022) Arícia Possas et al. Current Opinion in Food Science
- Recent paradigm shifts in the perception of the role of Bacillus thuringiensis in foodborne disease
- (2022) Michael Biggel et al. FOOD MICROBIOLOGY
- A systematic review and meta-analysis of the prevalence of Bacillus cereus in foods
- (2022) Hananeh Rahnama et al. FOOD CONTROL
- The Food Poisoning Toxins of Bacillus cereus
- (2021) Richard Dietrich et al. Toxins
- Propionic acid bacteria in the food industry: An update on essential traits and detection methods
- (2021) Carola Bücher et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The European Union One Health 2020 Zoonoses Report
- (2021) et al. EFSA Journal
- Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
- (2020) Alessio Cappelli et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
- (2020) Stavros Plessas et al. Foods
- Genome-based reclassification of Paenibacillus jamilae Aguilera et al. 2001 as a later heterotypic synonym of Paenibacillus polymyxa (Prazmowski 1880) Ash et al. 1994
- (2020) Min-Jung Kwak et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations
- (2020) Md Mahfuzur Rahman et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Potential Application of Hippophae Rhamnoides in Wheat Bread Production
- (2020) Aliona Ghendov-Mosanu et al. MOLECULES
- Shaping an Endospore: Architectural Transformations During Bacillus subtilis Sporulation
- (2020) Kanika Khanna et al. Annual Review of Microbiology
- List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ
- (2020) Aidan C. Parte et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Insights into microbial diversity of traditional Austrian sourdough
- (2020) Vera Fraberger et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bacillus spore germination: Knowns, unknowns and what we need to learn
- (2020) Graham Christie et al. CELLULAR SIGNALLING
- Pathogens control on wheat and wheat flour: A review
- (2020) Ana M. Magallanes López et al. CEREAL CHEMISTRY
- Effect of copy number of the spoVA2mob operon, sourdough and reutericyclin on ropy bread spoilage caused by Bacillus spp.
- (2020) Zhen Li et al. FOOD MICROBIOLOGY
- Microbiological survey of equipment and wheat‐milled fractions of a milling operation
- (2020) Luis Sabillón et al. CEREAL CHEMISTRY
- Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance
- (2020) Agata Los et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
- (2020) Vera Fraberger et al. Microorganisms
- Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods
- (2020) Mengmei Ma et al. FOOD CHEMISTRY
- Molecular Characterization and Toxin Profiles of Bacillus spp. Isolated from Retail Fish and Ground Beef
- (2019) Fatma Özdemir et al. JOURNAL OF FOOD SCIENCE
- Remote sensing-based crop lodging assessment: Current status and perspectives
- (2019) Sugandh Chauhan et al. ISPRS JOURNAL OF PHOTOGRAMMETRY AND REMOTE SENSING
- Promotion of Bacillus subtilis subsp. inaquosorum, Bacillus subtilis subsp. spizizenii and Bacillus subtilis subsp. stercoris to species status
- (2019) Christopher A. Dunlap et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
- The Copy Number of the spoVA2mob Operon Determines Pressure Resistance of Bacillus Endospores
- (2019) Zhen Li et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- A phylogenomic and comparative genomic framework for resolving the polyphyly of the genus Bacillus: Proposal for six new genera of Bacillus species, Peribacillus gen. nov., Cytobacillus gen. nov., Mesobacillus gen. nov., Neobacillus gen. nov., Metabacillus gen. nov. and Alkalihalobacillus gen. nov.
- (2019) Sudip Patel et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Effects of wheat tempering with slightly acidic electrolyzed water on the microbial, biological, and chemical characteristics of different flour streams
- (2019) Yun-Xia Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Predictive Modeling of Microbial Behavior in Food
- (2019) E. Stavropoulou et al. Foods
- New insights on the baker's yeast-mediated hydration of oleic acid: the bacterial contaminants of yeast are responsible for the stereoselective formation of (R )-10-hydroxystearic acid
- (2018) S. Serra et al. JOURNAL OF APPLIED MICROBIOLOGY
- Current and Future Technologies for Microbiological Decontamination of Cereal Grains
- (2018) Agata Los et al. JOURNAL OF FOOD SCIENCE
- Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
- (2018) Amaia Arranz-Otaegui et al. PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
- Recent Past, Present, and Future of the Food Microbiome
- (2018) Francesca De Filippis et al. Annual Review of Food Science and Technology
- Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
- (2018) Ioanna Mantzourani et al. FOOD CHEMISTRY
- Effect of nitrogen levels and nitrogen ratios on lodging resistance and yield potential of winter wheat (Triticum aestivum L.)
- (2017) Mingwei Zhang et al. PLoS One
- Spore-forming bacteria responsible for food spoilage
- (2017) Stéphane André et al. RESEARCH IN MICROBIOLOGY
- From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products
- (2016) Luis Sabillón et al. CEREAL CHEMISTRY
- Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
- (2016) Claudia Axel et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Calcium carbonate precipitation induced by ureolytic bacteria Bacillus licheniformis
- (2016) Fatma M. Helmi et al. ECOLOGICAL ENGINEERING
- Micrographical, minerological and nano-mechanical characterisation of microbial carbonates from urease and carbonic anhydrase producing bacteria
- (2016) Navdeep Kaur Dhami et al. ECOLOGICAL ENGINEERING
- A mobile genetic element profoundly increases heat resistance of bacterial spores
- (2016) Erwin M Berendsen et al. ISME Journal
- Biological characteristics ofBacillus amyloliquefaciensAK-0 and suppression of ginseng root rot caused byCylindrocarpon destructans
- (2016) Y.S. Kim et al. JOURNAL OF APPLIED MICROBIOLOGY
- Microbial Load of Hard Red Winter Wheat Produced at Three Growing Environments across Nebraska, USA
- (2016) LUIS SABILLÓN et al. JOURNAL OF FOOD PROTECTION
- Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation
- (2016) M.L. Sudha et al. Quality Assurance and Safety of Crops & Foods
- High-Level Heat Resistance of Spores of Bacillus amyloliquefaciens and Bacillus licheniformis Results from the Presence of a spoVA Operon in a Tn1546 Transposon
- (2016) Erwin M. Berendsen et al. Frontiers in Microbiology
- Comparison of three Bacillus amyloliquefaciens strains growth behaviour and evaluation of the spoilage risk during bread shelf-life
- (2015) F. Valerio et al. FOOD MICROBIOLOGY
- Toxigenic potential and heat survival of spore-forming bacteria isolated from bread and ingredients
- (2015) Palmira De Bellis et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dép. Marne, Champagne-Ardenne, north-eastern France)
- (2015) Andreas G. Heiss et al. JOURNAL OF ARCHAEOLOGICAL SCIENCE
- The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread
- (2015) Lina Vaičiulytė-Funk et al. Zemdirbyste-Agriculture
- Temperature- and Moisture-Based Modeling for Prediction of Starch Gelatinization and Crumb Softness during Bread-Baking Process
- (2014) Narayansing Chhanwal et al. JOURNAL OF TEXTURE STUDIES
- Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
- (2013) I. Mantzourani et al. FOOD CHEMISTRY
- Calcium carbonate precipitation by strainBacillus licheniformisAK01, newly isolated from loamy soil: a promising alternative for sealing cement-based materials
- (2013) Ali Vahabi et al. JOURNAL OF BASIC MICROBIOLOGY
- Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking
- (2013) A. Reale et al. JOURNAL OF FOOD SCIENCE
- 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
- Tracking spore-forming bacteria in food: From natural biodiversity to selection by processes
- (2012) Florence Postollec et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi
- (2012) A. Digaitiene et al. JOURNAL OF APPLIED MICROBIOLOGY
- Design of multiplex PCR for simultaneous detection of rope-forming Bacillus strains in Iranian bread dough
- (2012) Alireza Sadeghi et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Predicting Bread Quality (Bread Loaf Volume and Crumb Texture)
- (2011) Renata Różyło et al. POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
- Inhibition of spoilage and toxigenic Bacillus species in dough from wheat flour by the cyclic peptide enterocin AS-48
- (2010) Pilar Martínez Viedma et al. FOOD CONTROL
- Origin of bacterial spores contaminating foods
- (2010) Frédéric Carlin FOOD MICROBIOLOGY
- Isolation and Identification of Bacillus spp. and Related Genera from Different Starchy Foods
- (2010) Maria Florencia Fangio et al. JOURNAL OF FOOD SCIENCE
- Role of Ureolytic Activity in Bacillus cereus Nitrogen Metabolism and Acid Survival
- (2008) M. Mols et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage
- (2008) Francesca Valerio et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now