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There are 12598 results for: content related to: Metabolic pathway of α-ketoglutarate in Lactobacillus sanfranciscensis and Lactobacillus reuteri during sourdough fermentation

  1. You have free access to this content
    Glutamine deamidation by cereal-associated lactic acid bacteria

    Journal of Applied Microbiology

    Volume 103, Issue 4, October 2007, Pages: 1197–1205, N. Vermeulen, M.G. Gänzle and R.F. Vogel

    Article first published online : 13 APR 2007, DOI: 10.1111/j.1365-2672.2007.03333.x

  2. Quorum sensing in sourdough Lactobacillus plantarum DC400: Induction of plantaricin A (PlnA) under co-cultivation with other lactic acid bacteria and effect of PlnA on bacterial and Caco-2 cells

    PROTEOMICS

    Volume 10, Issue 11, No. 11 June 2010, Pages: 2175–2190, Raffaella Di Cagno, Maria De Angelis, Maria Calasso, Olimpia Vincentini, Pamela Vernocchi, Maurice Ndagijimana, Massimo De Vincenzi, Maria Rita Dessì, Maria Elisabetta Guerzoni and Marco Gobbetti

    Article first published online : 30 MAR 2010, DOI: 10.1002/pmic.200900565

  3. You have free access to this content
    A rapid PCR procedure for the specific identification of Lactobacillus sanfranciscensis, based on the 16S-23S intergenic spacer regions

    Journal of Applied Microbiology

    Volume 102, Issue 1, January 2007, Pages: 290–302, R. Valcheva, P. Kabadjova, C. Rachman, I. Ivanova, B. Onno, H. Prévost and X. Dousset

    Article first published online : 18 JUL 2006, DOI: 10.1111/j.1365-2672.2006.03039.x

  4. Utilisation of maltose and glucose by lactobacilli isolated from sourdough

    FEMS Microbiology Letters

    Volume 109, Issue 2-3, May 1993, Pages: 237–242, Peter Stolz, Georg Böcker, Rudi F. Vogel and Walter P. Hammes

    Article first published online : 17 JAN 2006, DOI: 10.1111/j.1574-6968.1993.tb06174.x

  5. You have free access to this content
    Metabolism by bifidobacteria and lactic acid bacteria of polysaccharides from wheat and rye, and exopolysaccharides produced by Lactobacillus sanfranciscensis

    Journal of Applied Microbiology

    Volume 92, Issue 5, May 2002, Pages: 958–965, M. Korakli, M.G. Gänzle and R.F. Vogel

    Article first published online : 23 APR 2002, DOI: 10.1046/j.1365-2672.2002.01607.x

  6. 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

  7. You have free access to this content
    In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation

    Journal of Applied Microbiology

    Volume 99, Issue 3, September 2005, Pages: 670–681, L. Settanni, O. Massitti, D. Van Sinderen and A. Corsetti

    Article first published online : 15 AUG 2005, DOI: 10.1111/j.1365-2672.2005.02647.x

  8. You have free access to this content
    Biodiversity of Lactobacillus sanfranciscensis strains isolated from five sourdoughs

    Letters in Applied Microbiology

    Volume 40, Issue 5, May 2005, Pages: 353–357, M. Kitahara, S. Sakata and Y. Benno

    Article first published online : 31 MAR 2005, DOI: 10.1111/j.1472-765X.2005.01678.x

  9. Cell–cell communication in sourdough lactic acid bacteria: A proteomic study in Lactobacillus sanfranciscensis CB1

    PROTEOMICS

    Volume 7, Issue 14, No. 14 July 2007, Pages: 2430–2446, Raffaella Di Cagno, Maria De Angelis, Antonio Limitone, Fabio Minervini, Maria Carmela Simonetti, Solange Buchin and Marco Gobbetti

    Article first published online : 10 JUL 2007, DOI: 10.1002/pmic.200700143

  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. 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

  12. 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

  13. You have free access to this content
    Bacterial population in traditional sourdough evaluated by molecular methods

    Journal of Applied Microbiology

    Volume 99, Issue 2, August 2005, Pages: 251–258, C.L. Randazzo, H. Heilig, C. Restuccia, P. Giudici and C. Caggia

    Article first published online : 19 JUL 2005, DOI: 10.1111/j.1365-2672.2005.02624.x

  14. You have free access to this content
    Effect of leavening microflora on pizza dough properties

    Journal of Applied Microbiology

    Volume 85, Issue 5, November 1998, Pages: 891–897, S. Coppola, O. Pepe and G. Mauriello

    Article first published online : 5 JAN 2002, DOI: 10.1046/j.1365-2672.1998.00570.x

  15. You have free access to this content
    Maltose metabolism of Lactobacillus sanfranciscensis: cloning and heterologous expression of the key enzymes, maltose phosphorylase and phosphoglucomutase

    FEMS Microbiology Letters

    Volume 169, Issue 1, December 1998, Pages: 81–86, Matthias A. Ehrmann and Rudi F. Vogel

    Article first published online : 17 JAN 2006, DOI: 10.1111/j.1574-6968.1998.tb13302.x

  16. You have free access to this content
    Barotolerance is inducible by preincubation under hydrostatic pressure, cold-, osmotic- and acid-stress conditions in Lactobacillus sanfranciscensis DSM 20451T

    Letters in Applied Microbiology

    Volume 39, Issue 3, September 2004, Pages: 284–289, C.H. Scheyhing, S. Hörmann, M.A. Ehrmann and R.F. Vogel

    Article first published online : 15 JUL 2004, DOI: 10.1111/j.1472-765X.2004.01578.x

  17. Comparative proteome approach to characterize the high-pressure stress response of Lactobacillus sanfranciscensis DSM 20451T

    PROTEOMICS

    Volume 6, Issue 6, No. 6 March 2006, Pages: 1878–1885, Sebastian Hörmann, Carsten Scheyhing, Jürgen Behr, Melanie Pavlovic, Matthias Ehrmann and Rudi F. Vogel

    Article first published online : 8 FEB 2006, DOI: 10.1002/pmic.200402086

  18. Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1278–C1283, M. del Refugio Ontiveros-Martínez, L. Araceli Ochoa-Martínez, Silvia M. González-Herrera, Efren Delgado-Licon, L. Arturo Bello-Pérez and Juliana Morales-Castro

    Article first published online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02424.x

  19. You have free access to this content
    Purification and characterisation of mannitol dehydrogenase from Lactobacillus sanfranciscensis

    FEMS Microbiology Letters

    Volume 220, Issue 2, March 2003, Pages: 281–286, Maher Korakli and Rudi F Vogel

    Article first published online : 9 JAN 2006, DOI: 10.1016/S0378-1097(03)00129-0

  20. You have free access to this content
    Differentiation of Lactobacillus sanfranciscensis strains by randomly amplified polymorphic DNA and pulsed-field gel electrophoresis

    FEMS Microbiology Letters

    Volume 166, Issue 2, September 1998, Pages: 325–332, Giacomo Zapparoli, Sandra Torriani and Franco Dellaglio

    Article first published online : 17 JAN 2006, DOI: 10.1111/j.1574-6968.1998.tb13908.x