Search Results

There are 4595 results for: content related to: Predominant Bacteria Diversity in Chinese Traditional Sourdough

  1. Sourdough

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 511–521, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch29

  2. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  3. The genus Lactobacillus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner, Peter Vandamme, Pages: 249–353, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch19

  4. You have free access to this content
    Characterization of dextran-producing Weissella strains isolated from sourdoughs and evidence of constitutive dextransucrase expression

    FEMS Microbiology Letters

    Volume 311, Issue 1, October 2010, Pages: 18–26, Marie-Sophie Bounaix, Hervé Robert, Valérie Gabriel, Sandrine Morel, Magali Remaud-Siméon, Bruno Gabriel and Catherine Fontagné-Faucher

    Article first published online : 16 AUG 2010, DOI: 10.1111/j.1574-6968.2010.02067.x

  5. You have free access to this content
    Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

    Journal of Applied Microbiology

    Volume 106, Issue 4, April 2009, Pages: 1081–1092, I. Scheirlinck, R. Van der Meulen, L. De Vuyst, P. Vandamme and G. Huys

    Article first published online : 2 FEB 2009, DOI: 10.1111/j.1365-2672.2008.04094.x

  6. Sourdough

    Bakery Products: Science and Technology

    A. Diowksz, W. Ambroziak, Pages: 365–380, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch20

  7. New Trends in Cereal-Based Products Using Lactic Acid Bacteria

    Biotechnology of Lactic Acid Bacteria: Novel Applications

    Graciela Font de Valdez, Carla L. Gerez, María Inés Torino, Graciela Rollán, Pages: 273–287, 2010

    Published Online : 25 MAR 2010, DOI: 10.1002/9780813820866.ch15

  8. You have free access to this content
    Modelling the growth of Weissella cibaria as a function of fermentation conditions

    Journal of Applied Microbiology

    Volume 107, Issue 5, November 2009, Pages: 1528–1535, A. Ricciardi, E. Parente and T. Zotta

    Article first published online : 24 APR 2009, DOI: 10.1111/j.1365-2672.2009.04335.x

  9. Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 9, July 2014, Pages: 1772–1780, Maria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, Barbara Speranza and Milena Sinigaglia

    Article first published online : 30 DEC 2013, DOI: 10.1002/jsfa.6490

  10. You have free access to this content
    Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 3, May 2011, Pages: 169–182, Rupesh S. Chavan and Shraddha R. Chavan

    Article first published online : 6 APR 2011, DOI: 10.1111/j.1541-4337.2011.00148.x

  11. You have free access to this content
    Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 521–534, A. Corsetti, L. Settanni and D. Van Sinderen

    Article first published online : 9 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02171.x

  12. Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2326–2332, Mario Jekle, Andreas Houben, Martin Mitzscherling and Thomas Becker

    Article first published online : 14 JUL 2010, DOI: 10.1002/jsfa.4091

  13. You have free access to this content
    Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses

    Journal of Applied Microbiology

    Volume 94, Issue 4, April 2003, Pages: 641–654, A. Corsetti, M. De Angelis, F. Dellaglio, A. Paparella, P.F. Fox, L. Settanni and M. Gobbetti

    Article first published online : 12 MAR 2003, DOI: 10.1046/j.1365-2672.2003.01874.x

  14. You have free access to this content
    Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy)

    Letters in Applied Microbiology

    Volume 43, Issue 3, September 2006, Pages: 343–349, S. Valmorri, L. Settanni, G. Suzzi, F. Gardini, P. Vernocchi and A. Corsetti

    Article first published online : 25 APR 2006, DOI: 10.1111/j.1472-765X.2006.01942.x

  15. You have free access to this content
    Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

    FEMS Yeast Research

    Volume 10, Issue 4, June 2010, Pages: 471–481, Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme and Heide-Marie Daniel

    Article first published online : 10 MAR 2010, DOI: 10.1111/j.1567-1364.2010.00621.x

  16. Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1256–C1262, Stavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou and Eugenia Bezirtzoglou

    Article first published online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02985.x

  17. You have free access to this content
    Arabinose fermentation by Lactobacillus plantarum in sourdough with added pentosans and αα-L-arabinofuranosidase: a tool to increase the production of acetic acid

    Journal of Applied Microbiology

    Volume 88, Issue 2, February 2000, Pages: 317–324, M. Gobbetti, P. Lavermicocca, F. Minervini, M. De Angelis and A. Corsetti

    Article first published online : 9 OCT 2008, DOI: 10.1046/j.1365-2672.2000.00962.x

  18. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

    Journal of Food Process Engineering

    Volume 38, Issue 2, March 2015, Pages: 135–143, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski and Dariusz Dziki

    Article first published online : 3 OCT 2014, DOI: 10.1111/jfpe.12152

  19. Bacterial diversity and functionalities in food fermentations

    Engineering in Life Sciences

    Volume 12, Issue 4, August 2012, Pages: 356–367, Frédéric Ravyts, Luc De Vuyst and Frédéric Leroy

    Article first published online : 6 JUL 2012, DOI: 10.1002/elsc.201100119

  20. You have free access to this content
    Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 732–742, A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte and J. Josephsen

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05249.x