Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

Characterization and Selection of Potential Antifungal Lactic Acid Bacteria Isolated From Turkish Spontaneous Sourdough

(2022) Esra Saraç Arsoy et al.   CURRENT MICROBIOLOGY

The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs

(2022) Yiming Zhou et al.   Food Chemistry-X

Novel insights into different kefir grains usefulness as valuable multiple starter cultures to achieve bioactive gluten-free sourdoughs

(2022) Bogdan Păcularu-Burada et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

(2022) Lili Fu et al.   Foods

Synthesis, thermal property and antifungal evaluation of pyrazine esters

(2022) Fangyao Su et al.   Arabian Journal of Chemistry

Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent

(2021) C. Luz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antifungal mechanism of 1-nonanol against Aspergillus flavus growth revealed by metabolomic analyses

(2021) Shuai-Bing Zhang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

(2021) Victor Dopazo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

How dried sourdough starter can enable and spread the use of sourdough bread

(2021) Gabriel Albagli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi

(2021) Victor Dopazo et al.   Toxins

Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition

(2021) Laura Ramos et al.   Foods

Effect of sourdough fermented with corn oil and lactic acid bacteria on bread flavor

(2021) Shumeng Wu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Eating Fermented: Health Benefits of LAB-Fermented Foods

(2021) Vincenzo Castellone et al.   Foods

Biopreservation of tomatoes using fermented media by lactic acid bacteria

(2020) C. Luz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage

(2020) Beatriz de la Fuente et al.   FOOD CHEMISTRY

Buckwheat Secondary Metabolites: Potential Antifungal Agents

(2020) Daniel Koval et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent

(2020) Luana Izzo et al.   JOURNAL OF FOOD SCIENCE

Spray-dried and freeze-dried sourdough powders: Properties and evaluation of their use in breadmaking

(2020) Nagihan Caglar et al.   JOURNAL OF FOOD ENGINEERING

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears

(2019) Tiago de Melo Nazareth et al.   Toxins

Effects of spray-dried sourdough on flour characteristics and rheological properties of dough

(2018) A.G. Tafti et al.   CZECH JOURNAL OF FOOD SCIENCES

Metabolic profiling of sourdough fermented wheat and rye bread

(2018) Ville M. Koistinen et al.   Scientific Reports

Stabilization of sourdough starter by spray drying technique: New breadmaking perspective

(2018) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin

(2017) Alba Yépez et al.   FOOD CONTROL

In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

(2017) C. Luz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sourdough volatile compounds and their contribution to bread: A review

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

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

Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria

(2016) Céline Le Lay et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread

(2016) Claudia Axel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

(2015) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbial production of lactic acid

(2015) Mark A. Eiteman et al.   BIOTECHNOLOGY LETTERS

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

Production and Characterization of Antifungal Compounds Produced by Lactobacillus plantarum IMAU10014

(2012) HaiKuan Wang et al.   PLoS One

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

(2010) Stefan Weckx et al.   FOOD MICROBIOLOGY

Ochratoxin A Producing Species in the Genus Penicillium

(2010) Francisco Javier Cabañes et al.   Toxins

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

(2009) L. De Vuyst et al.   FOOD MICROBIOLOGY

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

(2009) Yasemin Sterr et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY