Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches
Published 2015 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume 80, Issue 11, Pages M2535-M2542
Publisher
Wiley
Online
2015-10-14
DOI
10.1111/1750-3841.13093
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation
- (2015) Laura Corte et al. FOOD MICROBIOLOGY
- Diversity and technological potential of lactic acid bacteria of wheat flours
- (2013) Antonio Alfonzo et al. FOOD MICROBIOLOGY
- Microbial ecology of sourdough fermentations: Diverse or uniform?
- (2013) L. De Vuyst et al. FOOD MICROBIOLOGY
- Predominant Bacteria Diversity in Chinese Traditional Sourdough
- (2013) Guohua Zhang et al. JOURNAL OF FOOD SCIENCE
- Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
- (2012) Fabio Minervini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods
- (2012) Xiao-Wei Zheng et al. FOOD MICROBIOLOGY
- Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
- (2012) Chao Wu et al. JOURNAL OF CEREAL SCIENCE
- Sourdough Technology-A Traditional Way for Wholesome Foods: A Review
- (2011) Rupesh S. Chavan et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives
- (2011) Rosanna Tofalo et al. FOOD CONTROL
- Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
- (2010) Gino Vrancken et al. FEMS YEAST RESEARCH
- Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China
- (2010) Jiachao Zhang et al. FOOD CONTROL
- Sourdough Lactic Acid Bacteria Effects on Bread Firmness and Stalin
- (2010) A. CORSETTI et al. JOURNAL OF FOOD SCIENCE
- Sequencing and Analysis of Fungal rRNA Operons for Development of Broad-Range Fungal PCR Assays
- (2009) P. D. Khot et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Saccharomycopsis fibuligera and its applications in biotechnology
- (2009) Zhenming Chi et al. BIOTECHNOLOGY ADVANCES
- 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
- Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand
- (2009) Naphatrapi Luangsakul et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds
- (2008) Y KIM et al. FOOD CHEMISTRY
- Effect of oenological practices on microbial populations using culture-independent techniques
- (2008) Imma Andorrà et al. FOOD MICROBIOLOGY
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started