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Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs byLactobacillus sanfranciscensis

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/fmic.1999.0268openalex-snapshot

The isolation of lactic acid bacteria from human colonic biopsies after enrichment on lactose derivatives and rye arabinoxylo-oligosaccharides

inferredcites →https://doi.org/10.1006/jcrs.1998.0190openalex-snapshot

Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives

inferredcites →https://doi.org/10.1007/978-3-662-07281-3openalex-snapshot

Food Chemistry

inferredcites →https://doi.org/10.1007/bf01140746openalex-snapshot

Einsatzm�glichkeiten der13C-Isotopen-Massenspektrometrie in der Lebensmitteluntersuchung

inferredcites →https://doi.org/10.1007/bf01197726openalex-snapshot

Storage of packaged white bread

inferredcites →https://doi.org/10.1016/0003-2670(93)80548-yopenalex-snapshot

Determination of carbon-13 content of sugars of fruit and vegetable juices

inferredcites →https://doi.org/10.1016/0016-5085(95)90192-2openalex-snapshot

Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin

inferredcites →https://doi.org/10.1016/s0167-7799(97)01139-6openalex-snapshot

Novel and established applications of microbial polysaccharides

inferredcites →https://doi.org/10.1017/cbo9780511525384openalex-snapshot

Biotechnology of Microbial Exopolysaccharides

inferredcites →https://doi.org/10.1111/j.1365-2621.1987.tb00527.xopenalex-snapshot

The effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread

inferredcites →https://doi.org/10.1111/j.1365-2621.1996.tb14180.xopenalex-snapshot

Antistaling Additives, Flour Type and Sourdough Process Effects on Functionality of Wheat Doughs

inferredcites →https://doi.org/10.1111/j.1365-2672.1960.tb00188.xopenalex-snapshot

A MEDIUM FOR THE CULTIVATION OF LACTOBACILLI

inferredcites →https://doi.org/10.1128/aem.65.7.3008-3014.1999openalex-snapshot

Biochemical and Structural Characterization of the Glucan and Fructan Exopolysaccharides Synthesized by the Lactobacillus reuteri Wild-Type Strain and by Mutant Strains

inferredcites →https://doi.org/10.1128/aem.66.10.4180-4186.2000openalex-snapshot

Differential C Isotope Discrimination by Fungi during Decomposition of C3- and C4-Derived Sucrose

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

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inferred← citeshttps://doi.org/10.1021/jf034470zopenalex-snapshot

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inferred← citeshttps://doi.org/10.1021/jf061393+openalex-snapshot

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The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions

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Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

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Fermentation conditions affecting the bacterial growth and exopolysaccharide production by Streptococcus thermophilus ST 111 in milk-based medium

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inferred← citeshttps://doi.org/10.1111/j.1750-3841.2011.02424.xopenalex-snapshot

Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

inferred← citeshttps://doi.org/10.1128/aem.01525-15openalex-snapshot

Feed Fermentation with Reuteran- and Levan-Producing Lactobacillus reuteri Reduces Colonization of Weanling Pigs by Enterotoxigenic Escherichia coli

inferred← citeshttps://doi.org/10.1128/aem.07302-11openalex-snapshot

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

inferred← citeshttps://doi.org/10.1128/aem.69.2.945-952.2003openalex-snapshot

In Situ Production of Exopolysaccharides during Sourdough Fermentation by Cereal and Intestinal Isolates of Lactic Acid Bacteria

inferred← citeshttps://doi.org/10.1128/aem.69.4.2073-2079.2003openalex-snapshot

Exopolysaccharide and Kestose Production by Lactobacillus sanfranciscensis LTH2590

inferred← citeshttps://doi.org/10.1128/aem.71.10.6260-6266.2005openalex-snapshot

Functional Characterization of the Proteolytic System ofLactobacillus sanfranciscensisDSM 20451Tduring Growth in Sourdough

inferred← citeshttps://doi.org/10.1128/mmbr.70.1.157-176.2006openalex-snapshot

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

inferred← citeshttps://doi.org/10.1186/s12934-019-1208-8openalex-snapshot

A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

inferred← citeshttps://doi.org/10.1201/b11409-14openalex-snapshot

From Gene to Product

inferred← citeshttps://doi.org/10.1201/b11409-15openalex-snapshot

Synthesis and Modification of Carbohydrates via Metabolic Pathway Engineering in Microorganisms

inferred← citeshttps://doi.org/10.1533/9781855737082.2.275openalex-snapshot

Developing new polysaccharides

inferred← citeshttps://doi.org/10.2298/apt1445011dopenalex-snapshot

Effect of bread dough mixing method on rye bread quality

inferred← citeshttps://doi.org/10.2527/jas.2016-0693openalex-snapshot

Effects of feeding fermented wheat with Lactobacillus reuteri on gut morphology, intestinal fermentation, nutrient digestibility, and growth performance in weaned pigs1

inferred← citeshttps://doi.org/10.3168/jds.s0022-0302(05)72750-8openalex-snapshot

Invited Review: Methods for the Screening, Isolation, and Characterization of Exopolysaccharides Produced by Lactic Acid Bacteria

inferred← citeshttps://doi.org/10.3389/fmicb.2017.00807openalex-snapshot

Fermentation pH Modulates the Size Distributions and Functional Properties of Gluconobacter albidus TMW 2.1191 Levan

inferred← citeshttps://doi.org/10.3389/fmicb.2017.02461openalex-snapshot

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria

inferred← citeshttps://doi.org/10.3390/fermentation12030153openalex-snapshot

Deciphering Northeast–Northwest Differences in Steamed Bread Microbiota and Flavor via Metagenomics and Untargeted Metabolomics

inferred← citeshttps://doi.org/10.3390/foods10030547openalex-snapshot

β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads

inferred← citeshttps://doi.org/10.3390/foods13203238openalex-snapshot

Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread

inferred← citeshttps://doi.org/10.3390/foods14152674openalex-snapshot

Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria

inferred← citeshttps://doi.org/10.3390/foods5030065openalex-snapshot

Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods

inferred← citeshttps://doi.org/10.3390/foods7040051openalex-snapshot

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages

inferred← citeshttps://doi.org/10.3390/foods7070096openalex-snapshot

Use of Sourdough in Low FODMAP Baking

inferred← citeshttps://doi.org/10.3390/j3010003openalex-snapshot

From Microbial Ecology to Innovative Applications in Food Quality Improvements: the Case of Sourdough as a Model Matrix

inferred← citeshttps://doi.org/10.3390/microorganisms12050845openalex-snapshot

Comparative Genomics Reveals Genetic Diversity and Variation in Metabolic Traits in Fructilactobacillus sanfranciscensis Strains

inferred← citeshttps://doi.org/10.3390/separations8060076openalex-snapshot

Promising Pathway of Thermostable Mannitol Dehydrogenase (MtDH) from Caldicellulosiruptor hydrothermalis 108 for D-Mannitol Synthesis

inferred← citeshttps://doi.org/10.3920/qas2015.0643openalex-snapshot

Comparison of the impact ofLactobacillus caseiandLactobacillus rhamnosuson acrylamide reduction in flat and bulk bread

inferred← citeshttps://doi.org/10.4172/2329-888x.1000107openalex-snapshot

Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

inferred← citeshttps://doi.org/10.5772/35829openalex-snapshot

Influence of Acidification on Dough Rheological Properties

inferred← citeshttps://doi.org/10.7939/r3-wmf4-rs17openalex-snapshot

Hydroxy fatty acids: Structures and antifungal activities in foods

inferred← citeshttps://doi.org/10.7939/r37x23openalex-snapshot

Metabolism of lactic acid bacteria in wheat sourdough and bread quality

inferred← citeshttps://doi.org/10.9799/ksfan.2013.26.2.199openalex-snapshot

Quality Characteristics of Sourdough Bread with Lactic Acid Bacteria in the Antibacterial Activity

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