Formation of Oligosaccharides and Polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in Sorghum Sourdoughs

Impact of sourdough on the texture of bread

Arendt, E. K., Ryan, L. A. M., & Bello, F. D. (2006) · Food Microbiology · doi:10.1016/j.fm.2006.07.011 · Cited by 638

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

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Taxonomic studies on some leuconostoc‐like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species

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Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis

Korakli, M., Gänzle, M. G., & Vogel, R. F. (2002) · Journal of Applied Microbiology · doi:10.1046/j.1365-2672.2002.01607.x · Cited by 237

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

Tieking, M., Korakli, M., Ehrmann, M. A., Gänzle, M. G., & Vogel, R. F. (2003) · Applied and Environmental Microbiology · doi:10.1128/aem.69.2.945-952.2003 · Cited by 233

Gluten-Free Sorghum Bread Improved by Sourdough Fermentation: Biochemical, Rheological, and Microstructural Background

Schober, T. J., Bean, S. R., & Boyle, D. L. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0704155 · Cited by 232

Biodiversity and identification of sourdough lactic acid bacteria

De Vuyst, L., & Vancanneyt, M. (2007) · Food Microbiology · doi:10.1016/j.fm.2006.07.005 · Cited by 232

Application of Response Surface Methodology in the Development of Gluten‐Free Bread

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In Vitro Study of Prebiotic Properties of Levan-Type Exopolysaccharides from Lactobacilli and Non-Digestible Carbohydrates Using Denaturing Gradient Gel Electrophoresis

Bello, F. D., Walter, J., Hertel, C., & Hammes, W. P. (2001) · Systematic and Applied Microbiology · doi:10.1078/0723-2020-00033 · Cited by 214

Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum

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Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality

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Sucrose-induced structural modification of in situ exopolysaccharides: Effects on rheological and baking properties of gluten-free sourdough

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Sourdough and Gluten-Free Products

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Exploitation of the metabolic potential of lactic acid bacteria for improved quality of gluten-free bread.

Gänzle, M. G., Schwab, C., Arendt, E. K., & Bello, F. D. (2009) · doi:10.1016/b978-1-891127-67-0.50013-3 · Cited by 10

Synergistic Immunostimulatory Activities of Probiotic Strains, Leuconostoc lactis and Weissella cibaria, and the Prebiotic Oligosaccharides They Produce

Jeong, S., Kwon, A., Jeong, H., & Park, Y. (2023) · Microorganisms · doi:10.3390/microorganisms11051354 · Cited by 9

Genome Sequences of Five Lactobacillus sp. Isolates from Traditional Turkish Sourdough

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Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns

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Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production

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Emerging Prebiotics: Nutritional and Technological Considerations

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The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs

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Structure and macromolecular properties of Weissella confusa and Leuconostoc citreum dextrans with a potential application in sourdough

Maina, N. H. (2012) · Työväentutkimus Vuosikirja · Cited by 6

In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough

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Traditional Fermented Foods: Introducing the “Fructan Link”

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Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality

Mauch, A., Wunderlich, S., Zarnkow, M., Becker, T. M., Jacob, F., & Arendt, E. K. (2011) · Journal of the American Society of Brewing Chemists · doi:10.1094/asbcj-2011-1107-01 · Cited by 5

Functional Properties of Microorganisms Isolated from Formulated Sourdough, Coconut Water Kefir, and Kefir

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Nexus of local context and technology in child complementary feeding

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EXPLOITATION OF THE METABOLIC POTENTIAL OF LACTIC ACID BACTERIA FOR IMPROVED QUALITY OF GLUTEN-FREE BREAD

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Fermented Gluten-Free Baked Goods

Irigoytia, K. F., Esposito, N. N., Busch, V. M., Pla, M. F. D. E., & Genevois, C. E. (2023) · Springer eBooks · doi:10.1007/978-3-031-28344-4_5 · Cited by 3

In vitro prebiotic activity of millets with selected probiotic microorganisms

Soni, H., Bhagwat, P., Singh, G., Tandon, S., Yadav, S., Parihar, A. S., Lale, S. K., Prasad, S. B., Thakur, A., Kumar, V., et al. (2024) · Journal of Drug Research in Ayurvedic Sciences · doi:10.4103/jdras.jdras_134_23 · Cited by 2

Liquid Sourdough Fermentation

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Metabolism of lactic acid bacteria in wheat sourdough and bread quality

Zhang, C. (2011) · ERA: Education and Research Archive (University of Alberta) · doi:10.7939/r37x23 · Cited by 2

Sourdough and Gluten-Free Products

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Sourdough-Based Starter Cultures for Fermentation in Agri-food Industry

Albagli, G., Brito‐Silva, L., Moura‐Nunes, N., Perrone, D., Amaral, P. F. F., & Finotelli, P. V. (2024) · Springer eBooks · doi:10.1007/978-3-031-48604-3_10 · Cited by 1

A Comprehensive Review of Weissella cibaria: Microbial Characteristics, Antibacterial Properties, and Implications for Oral Health

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Production of Microbial Exopolysaccharides in Rye Sourdough

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Structure and Function Relationships of Exopolysaccharides Produced by Lactic Acid Bacteria

Chen, X. (2017) · ERA: Education and Research Archive (University of Alberta) · doi:10.7939/r3445hq7c · Cited by 1

Canned Sauerkraut

Hui, Y. (2012) · CRC Press eBooks · doi:10.1201/b12055-30

Lactic acid bacteria fermentation of brewers´spent grain : assessment of the synthesis in situ of dextran

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Use of Hydrocolloids to Control Food Nutrition

NUSSINOVITCH, A., & Hirashima, M. (2022) · doi:10.1002/9781119702139.ch9

Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites

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Gluten-free doughs and bakery products

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Additional file 1 of Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

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A review of role and applications of adjuvants in enhancing bioaccessibility of mineral in cereals

Kalantre, S., Suthar, S. B. K., Boda, N. R., Sarin, P., Rai, S., Banjara, S. K., Ananthan, R., Sharma, P., Sengupta, S., Desai, S. V., et al. (2026) · Food Science and Biotechnology · doi:10.1007/s10068-026-02120-0

Etude des interactions d’exopolysaccharides de bactéries lactiques avec une bactériocine ou une toxine bactérienne

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Optimization of an EPS-enriched gluten-free sorghum bread with improved technological properties and eubiotic potential: evidence from an in vitro colonic model

Nissen, L., Addazii, D., Gianotti, A., Torreggiani, A., Rizzello, C. G., & Verni, M. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120554

Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdough

Schwab, C., Mastrangelo, M., CORSETTI, A., & Gänzle, M. G. (2008) · UniTERAMO Research Catalog (University of Teramo)

Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads

Wolter, A. (2013) · Arrow@dit (Dublin Institute of Technology) · Cited by 4

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