Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs
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Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis startersTaxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprintingDiversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.Wickerhamomyces anomalus in the sourdough microbial ecosystem.Butyrate production in phylogenetically diverse Firmicutes isolated from the chicken caecum.Local domestication of lactic acid bacteria via cassava beer fermentation.Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.Validation of MALDI-TOF MS for rapid classification and identification of lactic acid bacteria, with a focus on isolates from traditional fermented foods in Northern Vietnam.Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.Microbial ecology dynamics during rye and wheat sourdough preparation.The genus Weissella: taxonomy, ecology and biotechnological potential.Identification and characterization of leucocyclicin Q, a novel cyclic bacteriocin produced by Leuconostoc mesenteroides TK41401.Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Selection of enhanced antimicrobial activity posing lactic acid bacteria characterised by (GTG)5-PCR fingerprinting.Biotechnology and pasta-making: lactic Acid bacteria as a new driver of innovation.Biodiversity and technological potential of lactic acid bacteria isolated from spontaneously fermented amaranth sourdough.Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.Biotechnological and in situ food production of polyols by lactic acid bacteria.Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.Development and validation of a species-independent functional gene microarray that targets lactic acid bacteriaMetatranscriptome analysis for insight into whole-ecosystem gene expression during spontaneous wheat and spelt sourdough fermentations.Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.Diversity and dynamics of lactic acid bacteria in Atole agrio, a traditional maize-based fermented beverage from South-Eastern Mexico, analysed by high throughput sequencing and culturing.(GTG)(5)-PCR fingerprinting of lactobacilli isolated from cervix of healthy women.
P2860
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P2860
Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh
2007年學術文章
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name
Influence of geographical orig ...... traditional Belgian sourdoughs
@en
type
label
Influence of geographical orig ...... traditional Belgian sourdoughs
@en
prefLabel
Influence of geographical orig ...... traditional Belgian sourdoughs
@en
P2093
P2860
P356
P1476
Influence of geographical orig ...... traditional Belgian sourdoughs
@en
P2093
Ann Van Schoor
Geert Huys
Ilse Scheirlinck
Luc De Vuyst
Peter Vandamme
Roel Van der Meulen
P2860
P304
P356
10.1128/AEM.00894-07
P407
P577
2007-08-03T00:00:00Z