Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
出版年份 2021 全文链接
标题
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
作者
关键词
-
出版物
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages 1-33
出版商
Informa UK Limited
发表日期
2021-09-15
DOI
10.1080/10408398.2021.1976100
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system
- (2021) Mugihito Oshiro et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
- (2021) Maria L. Marco et al. Nature Reviews Gastroenterology & Hepatology
- The diversity and function of sourdough starter microbiomes
- (2021) Elizabeth A Landis et al. eLife
- Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation
- (2021) Sonia Boudaoud et al. FOOD MICROBIOLOGY
- Techno-functional properties of the selected antifungal predominant LAB isolated from fermented acorn (Quercus persica)
- (2020) Hosein Purabdolah et al. Journal of Food Measurement and Characterization
- Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation
- (2020) Elena Bartkiene et al. Microorganisms
- Interactions between Kazachstania humilis Yeast Species and Lactic Acid Bacteria in Sourdough
- (2020) Belén Carbonetto et al. Microorganisms
- A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
- (2020) Jinshui Zheng et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Shift of Volatile Organic Compounds (VOCs) in Gluten-Free Hemp-Enriched Sourdough Bread: A Metabolomic Approach
- (2020) Lorenzo Nissen et al. Nutrients
- Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
- (2020) Bernadette-Emőke Teleky et al. Biomolecules
- Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
- (2020) Wendy Franco et al. Foods
- The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed
- (2020) Lomme J. Deleu et al. CEREAL CHEMISTRY
- Role of Kazachstania humilis and Saccharomyces cerevisiae in the strain-specific assertiveness of Fructilactobacillus sanfranciscensis strains in rye sourdough
- (2020) Esther Rogalski et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads
- (2020) Simone Luti et al. FOOD CHEMISTRY
- Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species
- (2020) Marko Verce et al. FOOD MICROBIOLOGY
- Biodiversity and techno-functional properties of lactic acid bacteria in fermented hull-less barley sourdough
- (2020) Elif Çakır et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours
- (2020) Michela Palla et al. Scientific Reports
- Diverse Microbial Composition of Sourdoughs From Different Origins
- (2020) Andrea Comasio et al. Frontiers in Microbiology
- Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs
- (2020) Julia A. Bockwoldt et al. FOOD MICROBIOLOGY
- Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa
- (2020) Cennet Pelin Boyaci Gunduz et al. FOOD MICROBIOLOGY
- Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
- (2020) Marco Montemurro et al. FOOD MICROBIOLOGY
- Intraspecies diversity and genome-phenotype-associations in Fructilactobacillus sanfranciscensis
- (2020) Esther Rogalski et al. MICROBIOLOGICAL RESEARCH
- Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
- (2020) Andrea Comasio et al. Microorganisms
- Evidence for Two Main Domestication Trajectories in Saccharomyces cerevisiae Linked to Distinct Bread-Making Processes
- (2020) Frédéric Bigey et al. CURRENT BIOLOGY
- Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
- (2020) Viola Galli et al. FOOD RESEARCH INTERNATIONAL
- The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread
- (2020) Fahimeh Hajinia et al. JOURNAL OF FOOD SAFETY
- Sourdough Technology as a Tool for the Development of Healthier Grain-Based Products: An Update
- (2020) Juan Fernández-Peláez et al. Agronomy-Basel
- Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions performed with Companilactobacillus crustorum LMG 23699
- (2020) Andrea Comasio et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Characteristics of sourdough bread fermented with Pediococcus pentosaceus and Saccharomyces cerevisiae and its bio-preservative effect against Aspergillus flavus
- (2020) Juhui Jin et al. FOOD CHEMISTRY
- Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
- (2019) Nicola Francesca et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
- (2019) Charlotte Urien et al. Frontiers in Microbiology
- Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping
- (2019) Mugihito Oshiro et al. JOURNAL OF BIOSCIENCE AND BIOENGINEERING
- The incorporation of sourdough in sugar-reduced biscuits: a promising strategy to improve techno-functional and sensory properties
- (2019) Aylin W. Sahin et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach
- (2019) Aylin W. Sahin et al. FOOD RESEARCH INTERNATIONAL
- Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
- (2019) Yousef Nami et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour
- (2019) Manuel Venturi et al. Foods
- Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
- (2019) Dan Xu et al. Frontiers in Microbiology
- The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing
- (2019) Tongjie Liu et al. FOOD CHEMISTRY
- Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
- (2019) Hümeyra İspirli et al. FOOD CONTROL
- A novel lactic acid bacterium for improving the quality and shelf life of whole wheat bread
- (2019) Lei Sun et al. FOOD CONTROL
- Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough
- (2019) Stefania Dentice Maidana et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase
- (2019) Erica Pontonio et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Rheological, textural and nutritional properties of gluten-free sourdough made with functionally important lactic acid bacteria and yeast from Nigerian sorghum
- (2019) A.O. Olojede et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses
- (2019) Carlo Giuseppe Rizzello et al. Nutrients
- Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
- (2019) Raimondo Gaglio et al. FOOD MICROBIOLOGY
- Acetic acid bacteria in fermented foods and beverages
- (2018) Jonas De Roos et al. CURRENT OPINION IN BIOTECHNOLOGY
- Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes
- (2018) Rossana Coda et al. FOOD MICROBIOLOGY
- Kluyveromyces marxianus yeast enables the production of low FODMAP whole wheat breads
- (2018) Nore Struyf et al. FOOD MICROBIOLOGY
- Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry
- (2018) Simon Van Kerrebroeck et al. FOOD RESEARCH INTERNATIONAL
- The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach
- (2018) Héliciane Clément et al. FOOD RESEARCH INTERNATIONAL
- Novel insights on the functional/nutritional features of the sourdough fermentation
- (2018) Marco Gobbetti et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp ( Cannabis sativa L.) sourdough fermentation and wheat bread fortification
- (2018) Luana Nionelli et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Omics approaches to understand sourdough fermentation processes
- (2018) Stefan Weckx et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1
- (2018) Markus C.E. Belz et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough
- (2018) Viola Galli et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Monitoring of starter culture-initiated liquid wheat and teff sourdough fermentations by selected ion flow tube-mass spectrometry
- (2018) Simon Van Kerrebroeck et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making
- (2018) Yafang Yu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions
- (2018) Henning Harth et al. Food Science & Nutrition
- Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate
- (2018) Yan Xu et al. FOOD RESEARCH INTERNATIONAL
- Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
- (2018) Raquel Facco Stefanello et al. FOOD RESEARCH INTERNATIONAL
- Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours
- (2018) Marco Montemurro et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs
- (2018) Maria De Angelis et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
- (2018) Michael G. Gänzle et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Industrial production of sourdoughs for the baking branch – An overview
- (2018) Markus J. Brandt INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough
- (2018) Jun Lu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of Glutathione Dehydrogenase of Lactobacillus sanfranciscensis on Gluten Properties and Bread Volume in Type I Wheat Sourdough Bread
- (2018) Dan Xu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs
- (2018) Vera Fraberger et al. Nutrients
- Metabolic profiling of sourdough fermented wheat and rye bread
- (2018) Ville M. Koistinen et al. Scientific Reports
- Effects of Sourdough on FODMAPs in Bread and Potential Outcomes on Irritable Bowel Syndrome Patients and Healthy Subjects
- (2018) Leidiane A. A. Menezes et al. Frontiers in Microbiology
- Fermented Foods as a Dietary Source of Live Organisms
- (2018) Shannon Rezac et al. Frontiers in Microbiology
- Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
- (2018) Fabio Minervini et al. Frontiers in Microbiology
- Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread
- (2018) Alireza Sadeghi et al. FOOD CONTROL
- The addition of citrate stimulates the production of acetoin and diacetyl by a citrate-positive Lactobacillus crustorum strain during wheat sourdough fermentation
- (2018) Andrea Comasio et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- γ-Glutamyl Cysteine Ligase of Lactobacillus reuteri Synthesizes γ-Glutamyl Dipeptides in Sourdough
- (2018) Bowen Yan et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Metabolism of phenolic acids in whole wheat and rye malt sourdoughs
- (2018) Valery Ripari et al. FOOD MICROBIOLOGY
- Three-dimensional structures and functional studies of two GH43 arabinofuranosidases from Weissella sp. strain 142 and Lactobacillus brevis
- (2017) Javier A. Linares-Pastén et al. FEBS Journal
- Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
- (2017) Massimiliano Rinaldi et al. FOOD CHEMISTRY
- Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
- (2017) Noemi Cavallo et al. FOOD CHEMISTRY
- Influence of levan-producing acetic acid bacteria on buckwheat-sourdough breads
- (2017) Tharalinee Ua-Arak et al. FOOD MICROBIOLOGY
- Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina
- (2017) Gabriel D. Sáez et al. FOOD RESEARCH INTERNATIONAL
- In situ synthesis of exopolysaccharides by Leuconostoc spp. and Weissella spp. and their rheological impacts in fava bean flour
- (2017) Yan Xu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Kazachstania gamospora and Wickerhamomyces subpelliculosus : Two alternative baker’s yeasts in the modern bakery
- (2017) Nerve Zhou et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
- (2017) Rossana Coda et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria
- (2017) Carlo Giuseppe Rizzello et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Parameters of rye, wheat, barley, and oat sourdoughs fermented with Lactobacillus plantarum LUHS135 that influence the quality of mixed rye-wheat bread, including acrylamide formation
- (2017) Elena Bartkiene et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Saccharomyces cerevisiae and Kluyveromyces marxianus Cocultures Allow Reduction of Fermentable Oligo-, Di-, and Monosaccharides and Polyols Levels in Whole Wheat Bread
- (2017) Nore Struyf et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- The potential of naked barley sourdough to improve the quality and dietary fibre content of barley enriched wheat bread
- (2017) Ewa Pejcz et al. JOURNAL OF CEREAL SCIENCE
- Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure
- (2017) Julia Nutter et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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 volatile compounds and their contribution to bread: A review
- (2017) Cécile Pétel et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta
- (2017) Carlo G. Rizzello et al. Food & Function
- Microbiological characterisation and volatiles profile of model, ex-novo, and traditional Italian white wheat sourdoughs
- (2016) Valery Ripari et al. FOOD CHEMISTRY
- Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
- (2016) Carlo Giuseppe Rizzello et al. FOOD MICROBIOLOGY
- Phenolic acid degradation potential and growth behavior of lactic acid bacteria in sunflower substrates
- (2016) Caroline Fritsch et al. FOOD MICROBIOLOGY
- Evaluation of growth, metabolism and production of potentially bioactive components during fermentation of barley with Lactobacillus reuteri
- (2016) Anton Pallin et al. FOOD MICROBIOLOGY
- Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
- (2016) Fabio Minervini et al. FOOD MICROBIOLOGY
- Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production
- (2016) Onofrio Corona et al. FOOD MICROBIOLOGY
- Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
- (2016) Cindy J. Zhao et al. FOOD RESEARCH INTERNATIONAL
- Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria
- (2016) Antonio Alfonzo et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation
- (2016) Asma Mamhoud et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
- (2016) Marco Gobbetti et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Composition and function of sourdough microbiota: From ecological theory to bread quality
- (2016) Michael Gänzle et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Unconventional bacterial association for dough leavening
- (2016) Alida Musatti et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread
- (2016) Claudia Axel et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Microbiological characterization of traditional dough fermentation starter (Jiaozi) for steamed bread making by culture-dependent and culture-independent methods
- (2016) Zhijian Li et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
- (2016) Valery Ripari et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application
- (2016) Xiao Yan Chen 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
- Yeast diversity of sourdoughs and associated metabolic properties and functionalities
- (2016) Luc De Vuyst et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Characterization of growth and exopolysaccharide production of selected acetic acid bacteria in buckwheat sourdoughs
- (2016) Tharalinee Ua-Arak et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Three novel ascomycetous yeast species of the Kazachstania clade, Kazachstania saulgeensis sp. nov., Kazachstania serrabonitensis sp. nov. and Kazachstania australis sp. nov. Reassignment of Candida humilis to Kazachstania humilis f.a. comb. nov. and Candida pseudohumilis to Kazachstania pseudohumilis f.a. comb. nov.
- (2016) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Synthesis of Taste-Active γ-Glutamyl Dipeptides during Sourdough Fermentation by Lactobacillus reuteri
- (2016) Cindy J. Zhao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs
- (2016) L. Ruiz Rodríguez et al. JOURNAL OF APPLIED MICROBIOLOGY
- Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products
- (2016) Carlo Giuseppe Rizzello et al. JOURNAL OF FOOD SCIENCE
- The impact of yeast fermentation on dough matrix properties
- (2016) Mohammad N Rezaei et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough
- (2016) L. Ruiz Rodríguez et al. LETTERS IN APPLIED MICROBIOLOGY
- Development of a Type I gluten-free sourdough
- (2016) C. Picozzi et al. LETTERS IN APPLIED MICROBIOLOGY
- Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)
- (2016) Elena Bartkiene et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
- (2016) Jyoti P. Tamang et al. Frontiers in Microbiology
- Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
- (2016) Elham Aslankoohi et al. PLoS One
- A Genomic View of Lactobacilli and Pediococci Demonstrates that Phylogeny Matches Ecology and Physiology
- (2015) Jinshui Zheng et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis
- (2015) Carlo Giuseppe Rizzello et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
- (2015) Claudia Axel et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Rye bran as fermentation matrix boosts in situ dextran production by Weissella confusa compared to wheat bran
- (2015) Ilkka Kajala et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Fermented Foods as Experimentally Tractable Microbial Ecosystems
- (2015) Benjamin E. Wolfe et al. CELL
- Effect of Glutamate Accumulation During Sourdough Fermentation with Lactobacillus reuteri on the Taste of Bread and Sodium-Reduced Bread
- (2015) Cindy J. Zhao et al. CEREAL CHEMISTRY
- Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation
- (2015) Mohammad N. Rezaei et al. CEREAL CHEMISTRY
- Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria
- (2015) Maria Hermann et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads
- (2015) Erica Pontonio et al. FOOD MICROBIOLOGY
- Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread
- (2015) Michael Prückler et al. FOOD MICROBIOLOGY
- House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
- (2015) Fabio Minervini et al. FOOD MICROBIOLOGY
- Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
- (2015) Claudia Axel et al. FOOD MICROBIOLOGY
- Wheat bread aroma compounds in crumb and crust: A review
- (2015) Joana Pico et al. FOOD RESEARCH INTERNATIONAL
- Exploitation of the nutritional and functional characteristics of traditional Italian legumes: The potential of sourdough fermentation
- (2015) José Antonio Curiel et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs
- (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
- Selection and use of a Saccharomyces cerevisae strain to reduce phytate content of wholemeal flour during bread-making or under simulated gastrointestinal conditions
- (2015) L. Caputo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Improving the aroma of gluten-free bread
- (2015) Mariusz Pacyński et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bran bioprocessing for enhanced functional properties
- (2015) Rossana Coda et al. Current Opinion in Food Science
- Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
- (2015) Michael G Gänzle Current Opinion in Food Science
- Glycerol Production by Fermenting Yeast Cells Is Essential for Optimal Bread Dough Fermentation
- (2015) Elham Aslankoohi et al. PLoS One
- Zymomonas mobilis: biomass production and use as a dough leavening agent
- (2014) Alida Musatti et al. ANNALS OF MICROBIOLOGY
- 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
- Isolation and characterization of lactic acid bacteria and yeasts from the Brazilian grape sourdough
- (2014) Krischina Singer Aplevicz et al. Brazilian Journal of Pharmaceutical Sciences
- Exploitation of Albanian wheat cultivars: Characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation
- (2014) Luana Nionelli et al. FOOD MICROBIOLOGY
- Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
- (2014) Elena Gordún et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures
- (2014) Alessandro Capuani et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Quantitative high-resolution melting PCR analysis for monitoring of fermentation microbiota in sourdough
- (2014) Xiaoxi B. Lin et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread
- (2014) Carlo Giuseppe Rizzello et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Ethanol at Levels Produced by Saccharomyces cerevisiae during Wheat Dough Fermentation Has a Strong Impact on Dough Properties
- (2014) Vinay B. Jayaram et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads
- (2014) Marina Diana et al. JOURNAL OF CEREAL SCIENCE
- How can technology help to deliver more of grain in cereal foods for a healthy diet?
- (2014) K. Poutanen et al. JOURNAL OF CEREAL SCIENCE
- Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation
- (2014) Manuela Mariotti et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of fermentation and rye flour on microstructure and volatile compounds of chestnut flour based sourdoughs
- (2014) Maria Aponte et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
- (2014) Marianna Bessmeltseva et al. PLoS One
- Arabinoxylan Oligosaccharide Hydrolysis by Family 43 and 51 Glycosidases from Lactobacillus brevis DSM 20054
- (2013) Herbert Michlmayr et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
- (2013) Danilo Ercolini et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- REVIEW: Aroma of Wheat Bread Crumb
- (2013) Anja Niehues Birch et al. CEREAL CHEMISTRY
- Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs
- (2013) M. Aponte et al. FOOD CHEMISTRY
- Succinic acid in levels produced by yeast (Saccharomyces cerevisiae) during fermentation strongly impacts wheat bread dough properties
- (2013) Vinay B. Jayaram et al. FOOD CHEMISTRY
- 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
- Starter cultures for cereal based foods
- (2013) Markus J. Brandt 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
- Influence of commercial baker's yeasts on bread aroma profiles
- (2013) Anja N. Birch et al. FOOD RESEARCH INTERNATIONAL
- Ecological parameters influencing microbial diversity and stability of traditional sourdough
- (2013) Fabio Minervini 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
- Physico-Chemical Properties of Sourdough Bread Production Using SelectedLactobacilliStarter Cultures
- (2013) R.J. Tamani et al. JOURNAL OF FOOD QUALITY
- Predominant Bacteria Diversity in Chinese Traditional Sourdough
- (2013) Guohua Zhang et al. JOURNAL OF FOOD SCIENCE
- Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking
- (2013) A. Reale et al. JOURNAL OF FOOD SCIENCE
- The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread
- (2013) Elena Bartkiene et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture
- (2012) Simona Palomba et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- 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
- Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation
- (2012) Iuliana Banu et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Exploitation of buckwheat sourdough for the production of wheat bread
- (2012) Alice V. Moroni et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough
- (2012) Hyejung Choi et al. FOOD CHEMISTRY
- Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
- (2012) Maria Inés Torino et al. FOOD CHEMISTRY
- Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods
- (2012) Manuel Venturi et al. FOOD MICROBIOLOGY
- Species diversity, community dynamics, and metabolite kinetics of spontaneous leek fermentations
- (2012) D. Wouters et al. FOOD MICROBIOLOGY
- Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread
- (2012) Carlo Giuseppe Rizzello et al. FOOD RESEARCH INTERNATIONAL
- 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
- Influence of Endogenous Ferulic Acid in Whole Wheat Flour on Bread Crust Aroma
- (2012) Marlene R. Moskowitz et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours
- (2011) Rossana Coda et al. APPLIED AND ENVIRONMENTAL 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
- 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
- Low-diversity bacterial community in the gut of the fruitfly Drosophila melanogaster
- (2011) Chun Nin Adam Wong et al. ENVIRONMENTAL MICROBIOLOGY
- Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures
- (2011) Iuliana Banu et al. FOOD BIOTECHNOLOGY
- Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough
- (2011) Frédéric Ravyts et al. FOOD MICROBIOLOGY
- Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
- (2011) Iuliana BANU et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Food fermentations: Microorganisms with technological beneficial use
- (2011) François Bourdichon et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici
- (2011) Elena Bartkiene et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs
- (2011) Rudi F Vogel et al. Microbial Cell Factories
- Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria During Sourdough Fermentation
- (2011) Carlo G. Rizzello et al. NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL
- Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach
- (2010) Simona Palomba et al. ANNALS OF MICROBIOLOGY
- Wickerhamomyces anomalus in the sourdough microbial ecosystem
- (2010) Heide-Marie Daniel et al. ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR 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
- Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality
- (2010) Edith K. Hüttner et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Comparative study of spontaneously fermented sourdoughs originating from two regions of Greece: Peloponnesus and Thessaly
- (2010) Spiros Paramithiotis et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- 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
- 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
- Structural and rheological characterisation of heteropolysaccharides produced by lactic acid bacteria in wheat and sorghum sourdough
- (2010) Sandra Galle 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
- Chemistry of bread aroma: A review
- (2010) In Hee Cho et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Development of buckwheat and teff sourdoughs with the use of commercial starters
- (2010) Alice V. Moroni et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Phenolic Acids and Flavonoids in Nonfermented and Fermented Red Sorghum (Sorghum bicolor (L.) Moench)
- (2010) Louise Svensson et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Exopolysaccharide-FormingWeissellaStrains as Starter Cultures for Sorghum and Wheat Sourdoughs
- (2010) Sandra Galle et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation
- (2010) C. Zhang et al. JOURNAL OF APPLIED MICROBIOLOGY
- Oat (Avena sativa) Seed Extract as an Antifungal Food Preservative Through the Catalytic Activity of a Highly Abundant Class I Chitinase
- (2009) Hans Peter Sørensen et al. APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
- Microbiological and technological characterization of sourdoughs destined for bread-making with barley flour
- (2009) Emanuele Zannini et al. FOOD MICROBIOLOGY
- In situ production and analysis of Weissella confusa dextran in wheat sourdough
- (2009) Kati Katina et al. FOOD MICROBIOLOGY
- Novel metabolites from cereal-associated lactobacilli – Novel functionalities for cereal products?
- (2009) Michael G. Gänzle 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
- 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
- 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
- Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of γ-aminobutyric acid (GABA)
- (2009) Rossana Coda 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
- The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
- (2008) L. A. Hazelwood et al. APPLIED AND ENVIRONMENTAL MICROBIOLOGY
- Pediococcus argentinicus sp. nov. from Argentinean fermented wheat flour and identification of Pediococcus species by pheS, rpoA and atpA sequence analysis
- (2008) K. De Bruyne et al. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
- Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria
- (2008) C. G. Rizzello et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
- (2008) Michael G. Gänzle et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- 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
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now