SEARCH

SEARCH BY CITATION

References

  • Cai, Y., Benno, Y., Ogawa, M., Ohmomo, S., Kumai, S. and Nakase, T. (1998) Influence of Lactobacillus spp. from an inoculants and of Weissella and Leuconostoc spp. from forage crops on silage fermentation. Appl Environ Microbiol 64, 29822987.
  • Chen, Y.-S., Miyashita, M., Suzuki, K.-I., Sato, H., Hsu, J.-S. and Yanagida, F. (2010) Lactobacillus pobuzihi sp. nov. isolated from pobuzihi (fermented cummingcordia) in Taiwan. Int J Syst Evol Microbiol 60, 19141917.
  • Corsetti, A. and Settanni, L. (2007) Lactobacilli in sourdough fermentation. Food Res Int 40, 539558.
  • De Vuyst, L., Vrancken, G., Ravyts, F., Rimaux, T. and Weckx, S. (2009) Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota. Food Microbiol 26, 666675.
  • Entani, E., Masai, H. and Suzuki, K.-I. (1986) Lactobacillus acetotolerans, a new species from fermented vinegar broth. Int J Syst Bacteriol 36, 544549.
  • Gobbetti, M. (1998) The sourdough microflora: interactions of lactic acid bacteria and yeasts. Trends Food Sci Technol 9, 267274.
  • Gobbetti, M., Simonetti, M.S., Corsetti, A., Santinelli, F., Rossi, J. and Damiani, P. (1995) Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking. Food Microbiol 12, 497507.
  • Gül, H., Özçelik, S., Sağdiç, O. and Certel, M. (2005) Sourdough bread production with lactobacilli and S. cerevisiae isolated from sourdoughs. Process Biochem 40, 691697.
  • Krooneman, J., Faber, F., Alderkamp, A.C., Oude Elferink, S.J.H.W., Driehuis, F., Cleenwerck, I., Swings, J., Gottschal, J.C. et al. (2002) Lactobacillus diolivorans sp. nov., a 1,2-propanediol-degrading bacterium isolated from aerobically stable maize silage. Int J Syst Evol Microbiol 52, 639646.
  • Lauber, C.L., Zhou, N., Gordon, J.I., Knight, R. and Fierer, N. (2010) Effect of storage conditions on the assessment of bacterial community structure in soil and human-associated samples. FEMS Microbiol Lett 307, 8086.
  • López-Tamames, E., Puig-Deu, M.A., Teixeira, E. and Buxaderas, S. (1996) Organic acids, sugars, and glycerol content in white winemaking products determined by HPLC: relationship to climate and varietal factors. Am J Enol Vitic 47, 193198.
  • Meroth, C.B., Walter, J., Hertel, C., Brandt, M.J. and Hammes, W.P. (2003) Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69, 475482.
  • Nishino, N. and Touno, E. (2005) Ensiling characteristics and aerobic stability of direct-cut and wilted grass silages inoculated with Lactobacillus casei or Lactobacillus buchneri. J Sci Food Agric 85, 18821888.
  • Oude Elferink, S.J.W.H., Krooneman, J., Gottschal, J.C., Spoelstra, S.F., Faber, F. and Driehuis, F. (2001) Anaerobic conversion of lactic acid to acetic acid and 1,2-propanediol by Lactobacillus buchneri. Appl Environ Microbiol 67, 125132.
  • Parvin, S. and Nishino, N. (2009) Bacterial community associated with ensilage process of wilted guinea grass. J Appl Microbiol 107, 20292036.
  • Parvin, S. and Nishino, N. (2010) Succession of lactic acid bacteria in wilted rhodesgrass silage assessed by plate culture and denaturing gradient gel electrophoresis. Grassl Sci 56, 5155.
  • Sakamoto, K. and Konings, W.N. (2003) Beer spoilage bacteria and hop resistance. Int J Food Microbiol 89, 105124.
  • Wang, F. and Nishino, N. (2008) Ensiling of soybean curd residue and wet brewers grains with or without other feeds as a total mixed ration. J Dairy Sci 91, 23802387.
  • Wang, F. and Nishino, N. (2009) Association of Lactobacillus buchneri with aerobic stability of total mixed ration containing wet brewers grains preserved as a silage. Anim Feed Sci Technol 149, 265274.
  • Zhang, J.G., Cai, Y., Kobayashi, R. and Kumai, S. (2000) Characteristics of lactic acid bacteria isolated from forage crops and their effects on silage fermentation. J Sci Food Agric 80, 14551460.