Microbial ecology and process technology of sourdough fermentation

Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy·2017·Advances in applied microbiology
DOI 10.1016/bs.aambs.2017.02.003

Cites (470)

Items 401–456 of 456

  1. Characterization of sourdough bread ferments made in the laboratory by traditional methods
    Mohamed Faid, Fatima Boraam, Ilham Zyani, Jean Paul Larpent · 1994 · European Food Research and Technology
  2. Candida milleri species reveals intraspecific genetic and metabolic polymorphisms
    Ileana Vigentini, Davide Antoniani, Luca Roscini, Andrea Comasio, Silvia Galafassi, Claudia Picozzi, Laura Corte, Concetta Compagno, Fabio Dal Bello, Gianluigi Cardinali et al. · 2014 · Food Microbiology
  3. Taxonomy of obligately homofermentative and facultatively heterofermentative lactobacilli in pig faeces
    Maret du Toit, Leon M. T. Dicks, Wilhelm Heinrich Holzapfel · 2001 · Letters in Applied Microbiology
  4. Genome Sequence of Lactobacillus amylovorus GRL1118, Isolated from Pig Ileum
    Ravi Kant, Lars G. Paulin, Edward Alatalo, Willem M. de Vos, Airi Palva · 2011 · Journal of Bacteriology
  5. Development and Validation of a Species-Independent Functional Gene Microarray That Targets Lactic Acid Bacteria
    Stefan Weckx, Joke Allemeersch, Roel Van der Meulen, Gino Vrancken, Geert R. B. Huys, Peter A. R. Vandamme, Paul Van Hummelen, Luc De Vuyst · 2009 · Applied and Environmental Microbiology
  6. Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation
    Iuliana Banu, Iuliana Aprodu · 2012 · European Food Research and Technology
  7. Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
    Gülten YAĞMUR, Hasan Tangüler, Sezgi Leventdurur, Simel Bağder Elmacı, Emel Ünal Turhan, Nicola Francesca, Luca Settanni, Giancarlo Moschetti, Hüseyin Erten · 2016 · Polish Journal of Food and Nutrition Sciences
  8. Structural and Enzymic Changes in Germinated Barley and Rye
    Karin Autio, T. Simoinen, Tapani Suortti, Marjatta Salmenkallio‐Marttila, K. Lassila, Annika Wilhelmson · 2001 · Journal of the Institute of Brewing
  9. Isolation and characterization of starter culture from spontaneous fermentation of sourdough
    Muhammad Saeed, Faqir Muhammad Anjum, Tahir Zahoor, Haq Nawaz, Sajjad-ur-Rehman · 2009 · International Journal of Agriculture and Biology
  10. Exploration of lactic acid bacteria ecosystem of sourdoughs from the Molise region
    Anna Reale, Patrizio Tremonte, Mariantonietta Succi, Elena Sorrentino, Raffaele Coppola · 2005 · Annals of Microbiology
  11. Influences of lactic acid bacteria on technological, nutritional, and sensory properties of barley sour dough bread
    Ingela Marklinder, Åsa Haglund, Lisbeth Johansson · 1996 · Food Quality and Preference
  12. Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough
    Hyeongrho Lee, Hyun-Wook Baek, Sae Bom Lim, Jin Soo Hur, Sangmin Shim, So‐Yeon Shin, Nam Soo Han, Jin‐Ho Seo · 2015 · International Journal of Food Microbiology
  13. Identification of Lactic Acid Bacteria from Vinegar Flies Based on Phenotypic and Genotypic Characteristics
    Willem H. Groenewald, Carol Ann van Reenen, Svetoslav Dimitrov Todorov, Maret du Toit, R. Corli Witthuhn, Wilhelm Heinrich Holzapfel, Leon M. T. Dicks · 2006 · American Journal of Enology and Viticulture
  14. The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation
    Elena Bartkienė, Vadims Bartkevičs, Jānis Ruško, Vytautė Starkutė, Eglė Aida Bendoraitienė, Daiva Žadeikė, Gražina Juodeikienė · 2016 · LWT
  15. Monitoring Molecular Oxygen Depletion in Wheat Flour Dough Using Erythrosin B Phosphorescence: A Biophysical Approach
    Iris Julie Joye, Andrew R. Draganski, Jan A. Delcour, Richard D. Ludescher · 2012 · Food Biophysics
  16. Yeast type isolated from Finnish sour rye dough starters
    Hannu O. Salovaara, Johanna Savolainen · 1984 · Acta Alimentaria Polonica
  17. Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs
    Emilie Lhomme, Bernard Onno, Victoria Chuat, Karine Durand, Servane Orain, Florence Valence, Xavier Dousset, Marie‐Agnès Jacques · 2016 · International Journal of Food Microbiology
  18. Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation
    Matthias A. Ehrmann, M. Brandt, Peter Stolz, Rudi F. Vogel, Maher Korakli · 2007 · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
  19. Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation
    Mohammad Naser Rezaei, Kevin J. Verstrepen, Christophe M. Courtin · 2015 · Cereal Chemistry
  20. Development of a Type I gluten-free sourdough
    Claudia Picozzi, Manuela Mariotti, Carola Cappa, B. Tedesco, Ileana Vigentini, Roberto Carmine Foschino, Mara Lucisano · 2015 · Letters in Applied Microbiology
  21. Plant evolution and the origin of crop species
    2013 · Choice Reviews Online
  22. Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity
    Ilse Scheirlinck, Van der Meulen Roel, Gino Vrancken, De Vuyst Luc, Settanni Luca, Peter A. R. Vandamme, Geert R. B. Huys · 2009 · Systematic and Applied Microbiology
  23. Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing
    Loïc Levavasseur, Lalatiana Rakotozafy, Elise Manceau, Loı̈c Louarme, Hugues Robert, Jean‐Luc Baret, Jacques Potus, Jacques J. Nicolas · 2006 · Journal of the Science of Food and Agriculture
  24. The bacteriocin producer Lactobacillus amylovorus DCE 471 is a competitive starter culture for type II sourdough fermentations
    Frédéric Leroy, Tom De Winter, Maria Remedios, Foulquié Moreno, Luc De Vuyst · 2007 · Journal of the Science of Food and Agriculture
  25. A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
    Emilie Lhomme, Sandra Mézaize, Maren Bonnand Ducasse, Hubert Chiron, Marie‐Christine Champomier‐Vergès, Stéphane Chaillou, Monique Zagorec, Xavier Dousset, Bernard Onno · 2014 · PubMed
  26. Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids
    Maristela de Freitas Sanches Peres, Cláudia Regina Cançado Sgorlon Tininis, Caio Sberni Pinheiro de Souza, Graeme M. Walker, Cecília Laluce · 2005 · World Journal of Microbiology and Biotechnology
  27. The Transcriptional Response of Lactobacillus sanfranciscensis DSM 20451 T and Its tcyB Mutant Lacking a Functional Cystine Transporter to Diamide Stress
    Mandy Stetina, Jürgen Behr, Rudi F. Vogel · 2014 · Applied and Environmental Microbiology
  28. How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened baked goods
    Erica Pontonio, Carlo Giuseppe Rizzello, Raffaella Di Cagno, Xavier Dousset, Héliciane Clément, Pasquale Filannino, Bernard Onno, Marco Gobbetti · 2016 · International Journal of Food Microbiology
  29. Microbiological Aspects of Sangak Bread
    Mohammad Salamat Azar, N. Ter-Sarkissian, H. Ghavifek · 1977
  30. Polyphasic taxonomic characterization of lactic acid bacteria isolated from spontaneous sorghum fermentations used to produce ting, a traditional South African food
    Evelyn Madoroba, Emma Theodora Steenkamp, Jacques Theron, Geert R. B. Huys, Ilse Scheirlinck, Thomas Eugene Cloete · 2009 · Ghent University Academic Bibliography (Ghent University)
  31. Rapid investigation of French sourdough microbiota by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region
    Mounir Ferchichi, Rosica S. Valcheva, N. Oheix, Petia Kabadjova, Hervé Prévost, Bernard Onno, Xavier Dousset · 2008 · World Journal of Microbiology and Biotechnology
  32. Unconventional bacterial association for dough leavening
    Alida Musatti, Chiara Mapelli, Roberto Carmine Foschino, Claudia Picozzi, Manuela Rollini · 2016 · International Journal of Food Microbiology
  33. Microflora de masa madre panaria: I. Identificación y propiedades funcionales de microorganismos de masas madre industriales, elaboradas con harina de trigo
    M. A. Martínez-Anaya, S. Barber, M. Jos� Torner, R. Báguena · 1983 · Revista de agroquímica y tecnología de alimentos
  34. Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme
    Claudia Picozzi, Daniel Meißner, Margherita Chierici, Matthias A. Ehrmann, Ileana Vigentini, Roberto Carmine Foschino, Rudi F. Vogel · 2015 · International Journal of Food Microbiology
  35. Isolation and molecular identification of lactic acid bacteria and Bifidobacterium spp. from faeces of the blue-fronted Amazon parrot in Brazil
    Luciana Allegretti, L. Revolledo, Claudete S. Astolfi‐Ferreira, J.L. Chacón, Larissa M. S. Martins, Gláucia Helena Fernandes Seixas, Antônio José Piantino Ferreira · 2014 · Beneficial Microbes
  36. Fatty Acid Composition of Non‐Starch and Starch Neutral Lipid Extracts of Portuguese Sourdough Bread
    João Miguel Rocha, Paavo Kalo, Francisco Xavier Malcata · 2012 · Journal of the American Oil Chemists Society
  37. Draft Genome Sequence of Lactobacillus plantarum Strain IPLA 88
    Víctor Ladero, Patricia Álvarez Sieiro, Begoña Redruello, Beatriz del Río, Daniel M. Linares, M. Cruz Martín, Marı́a Fernández, Miguel A. Álvarez · 2013 · Genome Announcements
  38. Quality improvement and fermentation control in dough fermentations
    M. Brandt · 2014 · Elsevier eBooks
  39. Sourdough and Gluten-Free Products
    Elke K. Arendt, Alice V. Moroni · 2012 · Springer eBooks
  40. The genome of the Lactobacillus sanfranciscensis temperate phage EV3
    Matthias A. Ehrmann, Angel Angelov, Claudia Picozzi, Roberto Carmine Foschino, Rudi F. Vogel · 2013 · BMC Research Notes
  41. Gut bacterial community structure of two Australian tropical fruit fly species (Diptera: Tephritidae)
    Narit Thaochan, Richard A.I. Drew, A. Chinajariyawong, Anurag Sunpapao, Chaninun Pornsuriya · 2015 · Griffith Research Online
  42. Sourdough and cereal‐based foods
    Luca Settanni · 2017
  43. Technology of Baked Goods
    Maria Ambrogina Pagani, Gabriella Bottega, Manuela Mariotti · 2012 · Springer eBooks
  44. Diversity of Lactobacillus Strains in Iranian Traditional Wheat Sourdough
    Abolfazl Golshan Tafti, Seyed Hadi Peighambardoust, Mohammad Amin Hejazi, Mir‐Hassan Moosavy · 2014 · Journal of Food Quality and Hazards Control
  45. Microflora de la masa madre panaria. V: aislamiento, identificación y evaluación de las propiedades funcionales de microorganismos de la masa madre
    S. Barber, Rosa Gómez Báguena · 1988 · Revista de agroquímica y tecnología de alimentos
  46. Labelling studies on pathways of amino acid related odorant generation by Saccharomyces cerevisiae in wheat bread dough
    Michael Czerny, Peter Schieberle · 2006 · Developments in food science
  47. Draft Genome Sequence of Lactobacillus namurensis Chizuka 01, Isolated from Nukadoko, a Pickling Bed of Fermented Rice Bran
    Keita Kato, Hidehiro Toh, Naoshige Sakamoto, Kazuki Mori, Kosuke Tashiro, Naruhiro Hibi, Kenji Sonomoto, Jiro Nakayama · 2014 · Genome Announcements
  48. Bread: A Global History
    William Rubel · 2011
  49. Virulence plasmid-associated sensitivity to rifampicin and novobiocin in Escherichia coli
    C. Julie Davies, Sushela Devi Somanath, Robin J. Rowbury · 1986 · Letters in Applied Microbiology
  50. Traditional Rye Sourdough Bread in the Baltic Region
    Gražina Juodeikienė · 2016 · Springer eBooks
  51. Multivariate analysis of buckwheat sourdough fermentations for metabolic screening of starter cultures
    Alessandro Capuani, Mandy Stetina, Anja Gstattenbauer, Jürgen Behr, Rudi F. Vogel · 2014 · International Journal of Food Microbiology
  52. Draft Genome Sequence of Lactobacillus rossiae DSM 15814 T
    Raffaella Di Cagno, Maria De Angelis, Federica Cattonaro, Marco Gobbetti · 2012 · Journal of Bacteriology
  53. Draft Genome Sequence of Lactobacillus brevis Strain EW, a Drosophila Gut Pathobiont
    Eun-Kyoung Kim, Young Min Park, Oun Young Lee, Won‐Jae Lee · 2013 · Genome Announcements
  54. Sourdough and Cereal Beverages
    Jussi Loponen, Juhani Sibakov · 2012 · Springer eBooks
  55. Draft Genome Sequence of Lactobacillus panis DSM 6035 T , First Isolated from Sourdough
    Yixin Zhu, Daiqiong Fang, Ding Shi, Ang Li, Longxian Lv, Ren Yan, Jian Yao, Dasong Hua, Xinjun Hu, Feifei Guo et al. · 2015 · Genome Announcements
  56. Complete genome sequence of Lactobacillus heilongjiangensis DSM 28069T: Insight into its probiotic potential
    Beiwen Zheng, Xiawei Jiang, Hong Cheng, Zemin Xu, Ang Li, Xinjun Hu, Yonghong Xiao · 2015 · Journal of Biotechnology