Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions

Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem

(2017) F. Boiocchi et al.   JOURNAL OF APPLIED MICROBIOLOGY

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 microbial community dynamics: An analysis during French organic bread-making processes

(2016) Emilie Lhomme et al.   FOOD MICROBIOLOGY

Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials

(2016) Valery Ripari et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics

(2016) Simon Van Kerrebroeck et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

(2016) Henning Harth et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of sourdough on sensory properties and consumers' preference of gluten-free breads enriched with teff flour

(2016) Eva Campo et al.   JOURNAL OF CEREAL SCIENCE

Prevalence and diversity of lactic acid bacteria in Chinese traditional sourdough revealed by culture dependent and pyrosequencing approaches

(2016) Tongjie Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters

(2016) Ene Viiard et al.   PLoS One

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

Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread

(2015) Michael Prückler et al.   FOOD MICROBIOLOGY

Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs

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

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

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

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

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

(2014) Raffaella Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Hydroxycinnamic Acids Used as External Acceptors of Electrons: an Energetic Advantage for Strictly Heterofermentative Lactic Acid Bacteria

(2014) Pasquale Filannino et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

(2013) A. Wolter et al.   FOOD MICROBIOLOGY

Enzymatic and bacterial conversions during sourdough fermentation

(2013) Michael G. Gänzle   FOOD MICROBIOLOGY

How the sourdough may affect the functional features of leavened baked goods

(2013) Marco Gobbetti et al.   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

(2013) L. De Vuyst et al.   FOOD MICROBIOLOGY

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

(2013) Luca Settanni et al.   FOOD RESEARCH INTERNATIONAL

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

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

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of teff (Eragrostis tef) variety and storage on malt quality attributes

(2013) Mekonnen M. Gebremariam et al.   JOURNAL OF THE INSTITUTE OF BREWING

Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota

(2012) Bonno Sekwati-Monang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealedLactobacillus helveticusas the dominant species

(2012) E. Viiard et al.   JOURNAL OF APPLIED MICROBIOLOGY

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

(2012) Mekonnen Melaku Gebremariam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation

(2011) Gino Vrancken et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity

(2011) Fabio Minervini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations

(2010) Stefan Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome

(2010) S. Weckx et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

(2010) Gino Vrancken et al.   FEMS YEAST RESEARCH

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

(2010) Fabio Minervini et al.   FOOD MICROBIOLOGY

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

Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

(2010) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Impact of ecological factors on the stability of microbial associations in sourdough fermentation

(2010) Stephanie A. Vogelmann et al.   FOOD MICROBIOLOGY

Development of buckwheat and teff sourdoughs with the use of commercial starters

(2010) Alice V. Moroni et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs

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

Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?

(2009) Alice V. Moroni et al.   FOOD MICROBIOLOGY

Sourdough and cereal fermentation in a nutritional perspective

(2009) Kaisa Poutanen 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

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

Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters

(2008) S. Siragusa et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY