Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.
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Mediterranean diet pyramid: a proposal for Italian people.Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationSourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breadsEffect of lineage-specific metabolic traits of Lactobacillus reuteri on sourdough microbial ecologyMicrobial ecology dynamics reveal a succession in the core microbiota involved in the ripening of pasta filata caciocavallo pugliese cheese.Modulation of post-antibiotic bacterial community reassembly and host response by Candida albicans.Microbial ecology dynamics during rye and wheat sourdough preparation.Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs.Spatial Distribution of the Metabolically Active Microbiota within Italian PDO Ewes' Milk CheesesBacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem.Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Draft Genome Sequence of Lactobacillus plantarum Strain IPLA 88Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study.Lactic 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
Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.
description
2011 nî lūn-bûn
@nan
2011 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2011 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2011年の論文
@ja
2011年論文
@yue
2011年論文
@zh-hant
2011年論文
@zh-hk
2011年論文
@zh-mo
2011年論文
@zh-tw
2011年论文
@wuu
name
Lactic acid bacterium and yeas ...... d microbial species diversity.
@ast
Lactic acid bacterium and yeas ...... d microbial species diversity.
@en
Lactic acid bacterium and yeas ...... d microbial species diversity.
@nl
type
label
Lactic acid bacterium and yeas ...... d microbial species diversity.
@ast
Lactic acid bacterium and yeas ...... d microbial species diversity.
@en
Lactic acid bacterium and yeas ...... d microbial species diversity.
@nl
prefLabel
Lactic acid bacterium and yeas ...... d microbial species diversity.
@ast
Lactic acid bacterium and yeas ...... d microbial species diversity.
@en
Lactic acid bacterium and yeas ...... d microbial species diversity.
@nl
P2093
P2860
P356
P1476
Lactic acid bacterium and yeas ...... d microbial species diversity.
@en
P2093
Anna Lattanzi
Fabio Minervini
Gianluigi Cardinali
Livio Antonielli
Maria De Angelis
Raffaella Di Cagno
Stefan Cappelle
P2860
P304
P356
10.1128/AEM.07721-11
P407
P577
2011-12-09T00:00:00Z