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

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

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

Survival of Lactobacillus reuteri DSM 17938 and Lactobacillus rhamnosus GG in the Human Gastrointestinal Tract with Daily Consumption of a Low-Fat Probiotic Spread

(2009) Y. E. M. Dommels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour

(2009) Emanuele Zannini et al.   FOOD MICROBIOLOGY

Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?

(2009) Michael G. Gänzle et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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

The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt

(2009) G. Vrancken 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

Evaluation of lactic acid bacteria for sourdough fermentation of amaranth

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

Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101

(2009) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making

(2009) R. Coda 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

Description of the microflora of sourdoughs by culture-dependent and culture-independent methods

(2008) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem

(2008) G. Vrancken et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Complete Genome Sequence of Leuconostoc citreum KM20

(2008) J. F. Kim et al.   JOURNAL OF BACTERIOLOGY

Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)

(2008) Teresa Zotta et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY