Riboflavin-overproducing strains of Lactobacillus fermentum for riboflavin-enriched bread

Mapping low intake of micronutrients across Europe

(2013) G. B. M. Mensink et al.   BRITISH JOURNAL OF NUTRITION

Starter cultures for cereal based foods

(2013) Markus J. Brandt   FOOD MICROBIOLOGY

Microbial ecology of sourdough fermentations: Diverse or uniform?

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

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Bacteria as vitamin suppliers to their host: a gut microbiota perspective

(2012) Jean Guy LeBlanc et al.   CURRENT OPINION IN BIOTECHNOLOGY

Cereal-based fermented foods in developing countries: ancient foods for modern research

(2012) Jean-Pierre Guyot   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavin-Dependent Enzymes in Cancer Prevention

(2012) Danuta Wojcieszyńska et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Rfam 11.0: 10 years of RNA families

(2012) Sarah W. Burge et al.   NUCLEIC ACIDS RESEARCH

Genetic Screening of Functional Properties of Lactic Acid Bacteria in a Fermented Pearl Millet Slurry and in the Metagenome of Fermented Starchy Foods

(2011) Williams Turpin 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

Biotechnological Production of Vitamin B2-Enriched Bread and Pasta

(2011) Vittorio Capozzi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin status in elderly people in relation to the use of nutritional supplements

(2011) Elisabeth Fabian et al.   Journal of Nutrition Health & Aging

Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

(2011) Rudi F Vogel et al.   Microbial Cell Factories

Genetic Control of Biosynthesis and Transport of Riboflavin and Flavin Nucleotides and Construction of Robust Biotechnological Producers

(2011) C. A. Abbas et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS

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

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

The RFN riboswitch ofBacillus subtilisis a target for the antibiotic roseoflavin produced byStreptomyces davawensis

(2010) Eva Ott et al.   RNA Biology

Roseoflavin is a natural antibacterial compound that binds to FMN riboswitches and regulates gene expression

(2010) Elaine R. Lee et al.   RNA Biology

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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

Determination of the essential nutrient requirements of wine-related bacteria from the genera Oenococcus and Lactobacillus

(2009) Nicolas Terrade et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Bacterial vitamin B2, B11 and B12 overproduction: An overview

(2009) Catherine M. Burgess et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Riboflavin supplementation and biomarkers of cardiovascular disease in the elderly

(2009) N. R. Tavares et al.   Journal of Nutrition Health & Aging

A new chemically defined medium for wine lactic acid bacteria

(2008) Nicolas Terrade et al.   FOOD RESEARCH INTERNATIONAL

Optimisation of the determination of thiamin, 2-(1-hydroxyethyl)thiamin, and riboflavin in food samples by use of HPLC

(2007) Jette Jakobsen   FOOD CHEMISTRY