Diversity and Stability of Yeast Species During the Fermentation of Tarhana

Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from Benin

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

An Introduction to the Traditional Fermented Foods and Beverages of Turkey

(2011) Bulent Kabak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evolution of fermenting microbiota in tarhana produced under controlled technological conditions

(2011) Luca Settanni et al.   FOOD MICROBIOLOGY

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

(2009) Sara Valmorri et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Yeast diversity of Ghanaian cocoa bean heap fermentations

(2009) Heide-Marie Daniel et al.   FEMS YEAST RESEARCH

Bacterial dynamics during the spontaneous fermentation of cassava dough in gari production

(2009) Folarin A. Oguntoyinbo et al.   FOOD CONTROL

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

(2009) Stephanie A. Vogelmann et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of lactic acid bacteria isolated from Tarhana, a traditional Turkish fermented food

(2009) Ilkin Yucel Sengun et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

PCR-DGGE analysis of lactic acid bacteria and yeast dynamics during the production processes of three varieties of Panettone

(2008) C. Garofalo et al.   JOURNAL OF APPLIED MICROBIOLOGY