Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting
about
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis startersPyrosequencing of tagged 16S rRNA gene amplicons for rapid deciphering of the microbiomes of fermented foods such as pearl millet slurries.Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationWickerhamomyces anomalus in the sourdough microbial ecosystem.Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.Population genetics of Lactobacillus sakei reveals three lineages with distinct evolutionary historiesThe microbial diversity of traditional spontaneously fermented lambic beer.Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation.Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.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.Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt.Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches.Antibiotic resistance among cultured bacterial isolates from bioethanol fermentation facilities across the United States.A multiphasic approach for the identification of endophytic bacterial in strawberry fruit and their potential for plant growth promotion.Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.Phylogenetics and systematicsLactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
P2860
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P2860
Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting
description
2008 nî lūn-bûn
@nan
2008 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2008 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2008年の論文
@ja
2008年論文
@yue
2008年論文
@zh-hant
2008年論文
@zh-hk
2008年論文
@zh-mo
2008年論文
@zh-tw
2008年论文
@wuu
name
Taxonomic structure and stabil ...... and population fingerprinting
@ast
Taxonomic structure and stabil ...... and population fingerprinting
@en
Taxonomic structure and stabil ...... and population fingerprinting
@nl
type
label
Taxonomic structure and stabil ...... and population fingerprinting
@ast
Taxonomic structure and stabil ...... and population fingerprinting
@en
Taxonomic structure and stabil ...... and population fingerprinting
@nl
prefLabel
Taxonomic structure and stabil ...... and population fingerprinting
@ast
Taxonomic structure and stabil ...... and population fingerprinting
@en
Taxonomic structure and stabil ...... and population fingerprinting
@nl
P2093
P2860
P50
P3181
P356
P1476
Taxonomic structure and stabil ...... and population fingerprinting
@en
P2093
Ann Van Schoor
Ilse Scheirlinck
Luc De Vuyst
Roel Van der Meulen
P2860
P304
P3181
P356
10.1128/AEM.02771-07
P407
P577
2008-02-29T00:00:00Z