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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 startersThe same microbiota and a potentially discriminant metabolome in the saliva of omnivore, ovo-lacto-vegetarian and Vegan individualsSalivary microbiota and metabolome associated with celiac diseasePasta made from durum wheat semolina fermented with selected lactobacilli as a tool for a potential decrease of the gluten intolerance.Response of Lactobacillus helveticus PR4 to heat stress during propagation in cheese whey with a gradient of decreasing temperatures.Highly efficient gluten degradation by lactobacilli and fungal proteases during food processing: new perspectives for celiac diseaseGenotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.Different fecal microbiotas and volatile organic compounds in treated and untreated children with celiac diseaseDiversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentationCausal relationship between microbial ecology dynamics and proteolysis during manufacture and ripening of protected designation of origin (PDO) cheese Canestrato PuglieseDuodenal and faecal microbiota of celiac children: molecular, phenotype and metabolome characterization.Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus LactobacillusSourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patientsSafety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.Ecological parameters influencing microbial diversity and stability of traditional sourdough.Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation.Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis.Comparative proteomic analysis of biofilm and planktonic cells of Lactobacillus plantarum DB200.Salivary Microbiota Associated with Immunoglobulin A Nephropathy.Phenotypic and molecular diversity of Meyerozyma guilliermondii strains isolated from food and other environmental niches, hints for an incipient speciation.Fecal Microbiota in Healthy Subjects Following Omnivore, Vegetarian and Vegan Diets: Culturable Populations and rRNA DGGE ProfilingCell-cell communication in food related bacteria.Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp.Heat shock response in Lactobacillus plantarum.Quorum-sensing regulation of constitutive plantaricin by Lactobacillus plantarum strains under a model system for vegetables and fruits.Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices.Proteomics of the bacterial cross-talk by quorum sensing.Exploitation of vegetables and fruits through lactic acid fermentation.How the sourdough may affect the functional features of leavened baked goods.Utilization of African grains for sourdough bread making.Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intoleranceIranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.Mechanism of degradation of immunogenic gluten epitopes from Triticum turgidum L. var. durum by sourdough lactobacilli and fungal proteasesHydroxycinnamic acids used as external acceptors of electrons: an energetic advantage for strictly heterofermentative lactic acid bacteriaInfluence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: chemical characterization and their use for sourdough fermentation.Synthesis of isoflavone aglycones and equol in soy milks fermented by food-related lactic acid bacteria and their effect on human intestinal Caco-2 cells.NADP-glutamate dehydrogenase activity in nonstarter lactic acid bacteria: effects of temperature, pH and NaCl on enzyme activity and expression.Highly efficient synthesis of exopolysaccharides by Lactobacillus curvatus DPPMA10 during growth in hydrolyzed wheat flour agar.
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0000-0002-9431-4427