Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria

Barley malt wort fermentation by exopolysaccharide-formingWeissella cibariaMG1 for the production of a novel beverage

(2013) E. Zannini et al.   JOURNAL OF APPLIED MICROBIOLOGY

Structural analysis of fructans produced by acetic acid bacteria reveals a relation to hydrocolloid function

(2012) Frank Jakob et al.   CARBOHYDRATE POLYMERS

Influence of novel fructans produced by selected acetic acid bacteria on the volume and texture of wheat breads

(2012) Frank Jakob et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

(2012) Christine Rühmkorf et al.   FOOD MICROBIOLOGY

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

(2011) Rupesh S. Chavan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

(2010) Sandra Galle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Genetic and functional characterization of Lactobacillus panis levansucrase

(2008) Florian W. Waldherr et al.   ARCHIVES OF MICROBIOLOGY

Optimization of exopolysaccharide yields in sourdoughs fermented by lactobacilli

(2008) Susanne Kaditzky et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Polyphasic taxonomy of acetic acid bacteria: An overview of the currently applied methodology

(2008) Ilse Cleenwerck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY