Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

Microbiological Quality of Wheat Grain and Flour from Two Mills in Queensland, Australia

(2016) SOFRONI EGLEZOS   JOURNAL OF FOOD PROTECTION

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

Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality

(2013) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

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

Yeasts and yeast-like organisms associated with fruits and blossoms of different fruit trees

(2012) Renáta Vadkertiová et al.   CANADIAN JOURNAL OF MICROBIOLOGY

Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

(2012) Ainoa Sánchez et al.   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

Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards

(2011) Cristina Pelliccia et al.   ANNALS OF MICROBIOLOGY

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

Influence of organic viticulture on non-Saccharomyces wine yeast populations

(2010) Rosanna Tofalo et al.   ANNALS OF 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

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

Population dynamics of lactic acid bacteria during spontaneous malolactic fermentation in industrial cider

(2010) Ainoa Sánchez et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of culture media used for sourdough lactobacilli

(2009) Annabelle Vera et al.   FOOD MICROBIOLOGY

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

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

Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias

(2009) R. Pando Bedriñana et al.   FOOD MICROBIOLOGY

Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle

(2009) K. Watanabe et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY 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

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

(2008) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough

(2008) Marina Häggman et al.   FOOD RESEARCH INTERNATIONAL