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Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Influence of Several Process Parameters on Sourdough Fermentation
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Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
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The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
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Influence of Wheat Flour Type on the Production of Flavour Compounds in Wheat Sourdoughs
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The microbiology of vegetable fermentations
inferredcites →https://doi.org/10.1007/978-1-4613-0309-1_8openalex-snapshot
Sourdough breads and related products
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Metabolomics — the link between genotypes and phenotypes
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Proteolytic activity of sourdough bacteria
inferredcites →https://doi.org/10.1007/bf00414862openalex-snapshot
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids
inferredcites →https://doi.org/10.1007/bf00939035openalex-snapshot
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of carbohydrates
inferredcites →https://doi.org/10.1007/bf01192742openalex-snapshot
Utilization of electron acceptors by lactobacilli isolated from sourdough
inferredcites →https://doi.org/10.1007/bf01193208openalex-snapshot
Utilization of electron acceptors by lactobacilli isolated from sourdough
inferredcites →https://doi.org/10.1007/bf01267775openalex-snapshot
Co-metabolism of citrate and maltose byLactobacillus brevis subsp.lindneri CB1 citrate-negative strain: effect on growth, end-products and sourdough fermentation
inferredcites →https://doi.org/10.1007/s00253-006-0514-3openalex-snapshot
Variations in the energy metabolism of biotechnologically relevant heterofermentative lactic acid bacteria during growth on sugars and organic acids
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Studying the dynamics of microbial populations during food fermentation: Table 1
inferredcites →https://doi.org/10.1016/j.fm.2006.07.005openalex-snapshot
Biodiversity and identification of sourdough lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.fm.2006.07.006openalex-snapshot
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
inferredcites →https://doi.org/10.1016/j.jcs.2005.08.006openalex-snapshot
Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs
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PCR-DGGE fingerprinting: novel strategies for detection of microbes in food
inferredcites →https://doi.org/10.1016/j.tibtech.2005.08.005openalex-snapshot
The next wave in metabolome analysis
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.012openalex-snapshot
The sourdough microflora: biodiversity and metabolic interactions
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.013openalex-snapshot
Biochemistry and physiology of sourdough lactic acid bacteria
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.014openalex-snapshot
Antifungal lactic acid bacteria as biopreservatives
inferredcites →https://doi.org/10.1016/j.tifs.2004.02.015openalex-snapshot
Exopolysaccharides from cereal-associated lactobacilli
inferredcites →https://doi.org/10.1016/j.tifs.2004.03.007openalex-snapshot
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
inferredcites →https://doi.org/10.1016/s0168-1605(01)00611-0openalex-snapshot
Inhibitory substances produced by Lactobacilli isolated from sourdoughs—a review
inferredcites →https://doi.org/10.1016/s0168-1605(02)00140-xopenalex-snapshot
Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and α-amylase production at pH 4.0
inferredcites →https://doi.org/10.1016/s0168-1605(02)00146-0openalex-snapshot
Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation
inferredcites →https://doi.org/10.1016/s0168-1605(02)00147-2openalex-snapshot
Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production
inferredcites →https://doi.org/10.1016/s0740-0020(02)00139-9openalex-snapshot
Arginine catabolism and acid tolerance response in Lactobacillus reuteri isolated from sourdough
inferredcites →https://doi.org/10.1016/s0924-2244(98)00053-3openalex-snapshot
The sourdough microflora: Interactions of lactic acid bacteria and yeasts
inferredcites →https://doi.org/10.1016/s0958-6946(01)00153-4openalex-snapshot
Mannitol production by lactic acid bacteria: a review
inferredcites →https://doi.org/10.1021/jf020638popenalex-snapshot
Important Aroma Compounds in Freshly Ground Wholemeal and White Wheat FlourIdentification and Quantitative Changes during Sourdough Fermentation
inferredcites →https://doi.org/10.1023/a:1013713905833openalex-snapshot
Metabolomics – the link between genotypes and phenotypes
inferredcites →https://doi.org/10.1038/81137openalex-snapshot
Metabolite profiling for plant functional genomics
inferredcites →https://doi.org/10.1038/nrm1451openalex-snapshot
Metabolite profiling: from diagnostics to systems biology
inferredcites →https://doi.org/10.1073/pnas.0337704100openalex-snapshot
Complete genome sequence of Lactobacillus plantarum WCFS1
inferredcites →https://doi.org/10.1078/0723-2020-00067openalex-snapshot
Genomic Diversity Amongst Vibrio Isolates from Different Sources Determined by Fluorescent Amplified Fragment Length Polymorphism
inferredcites →https://doi.org/10.1078/072320204322881763openalex-snapshot
Characterisation of the Microbiota of Rice Sourdoughs and Description of Lactobacillus spicheri sp. nov.
inferredcites →https://doi.org/10.1093/nar/25.17.3389openalex-snapshot
Gapped BLAST and PSI-BLAST: a new generation of protein database search programs
inferredcites →https://doi.org/10.1094/cchem.2004.81.1.87openalex-snapshot
Degradation of HMW Glutenins During Wheat Sourdough Fermentations
inferredcites →https://doi.org/10.1094/cchem.2004.81.5.598openalex-snapshot
Influence and Interactions of Processing Conditions and Starter Culture on Formation of Acids, Volatile Compounds, and Amino Acids in Wheat Sourdoughs
inferredcites →https://doi.org/10.1099/ijs.0.64215-0openalex-snapshot
Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.
inferredcites →https://doi.org/10.1099/ijs.0.64607-0openalex-snapshot
Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough
inferredcites →https://doi.org/10.1099/mic.0.27840-0openalex-snapshot
Application of multilocus sequence analysis (MLSA) for rapid identification of Enterococcus species based on rpoA and pheS genes
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb08149.xopenalex-snapshot
Free D‐ and L‐Amino Acid Evolution During Sourdough Fermentation and Baking
inferredcites →https://doi.org/10.1111/j.1365-2672.2005.02624.xopenalex-snapshot
Bacterial population in traditional sourdough evaluated by molecular methods
inferredcites →https://doi.org/10.1111/j.1472-765x.1989.tb00262.xopenalex-snapshot
Rapid extraction of bacterial genomic DNA with guanidium thiocyanate
inferredcites →https://doi.org/10.1111/j.1574-6968.2001.tb10921.xopenalex-snapshot
Applicability of rep-PCR fingerprinting for identification of Lactobacillus species
inferredcites →https://doi.org/10.1128/aem.00146-06openalex-snapshot
Kinetic Analysis of Bifidobacterial Metabolism Reveals a Minor Role for Succinic Acid in the Regeneration of NAD + through Its Growth-Associated Production
inferredcites →https://doi.org/10.1128/aem.56.7.2120-2124.1990openalex-snapshot
Acid Tolerance of Leuconostoc mesenteroides and Lactobacillus plantarum
inferredcites →https://doi.org/10.1128/aem.59.3.695-700.1993openalex-snapshot
Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA
inferredcites →https://doi.org/10.1128/aem.62.8.2854-2858.1996openalex-snapshot
Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production
inferredcites →https://doi.org/10.1128/aem.65.12.5464-5473.1999openalex-snapshot
Polyphasic Study of the Spatial Distribution of Microorganisms in Mexican Pozol, a Fermented Maize Dough, Demonstrates the Need for Cultivation-Independent Methods To Investigate Traditional Fermentations
inferredcites →https://doi.org/10.1128/aem.66.9.4084-4090.2000openalex-snapshot
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
inferredcites →https://doi.org/10.1128/aem.68.12.6193-6201.2002openalex-snapshot
Arginine Catabolism by Sourdough Lactic Acid Bacteria: Purification and Characterization of the Arginine Deiminase Pathway Enzymes from Lactobacillus sanfranciscensis CB1
inferredcites →https://doi.org/10.1128/aem.69.1.475-482.2003openalex-snapshot
Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis
inferredcites →https://doi.org/10.1128/aem.69.12.7453-7461.2003openalex-snapshot
Identification and Population Dynamics of Yeasts inSourdough Fermentation Processes by PCR-Denaturing GradientGelElectrophoresis
inferredcites →https://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
inferredcites →https://doi.org/10.1128/aem.69.4.2073-2079.2003openalex-snapshot
Exopolysaccharide and Kestose Production by Lactobacillus sanfranciscensis LTH2590
inferredcites →https://doi.org/10.1128/aem.71.10.6260-6266.2005openalex-snapshot
Functional Characterization of the Proteolytic System ofLactobacillus sanfranciscensisDSM 20451Tduring Growth in Sourdough
inferredcites →https://doi.org/10.1128/jb.175.13.3941-3948.1993openalex-snapshot
Pathway and regulation of erythritol formation in Leuconostoc oenos
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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New Biotechnological Approaches in Sourdough Bread Production Regarding Starter Culture Applications
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Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production
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Bacterial diversity and functionalities in food fermentations
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Production of organic flavor compounds by dominant lactic acid bacteria and yeasts from Obushera, a traditional sorghum malt fermented beverage
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Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions
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Identification and biotechnological characterisation of yeast microbiota involved in spontaneous fermented wholegrain sourdoughs
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Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations
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Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry
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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
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Predominant yeasts in the sourdoughs collected from some parts of Turkey
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Effects of Backslopping on Yeast Diversity and the Volatile Profile of Tarhana
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Culture-Independent Estimation of Lactic Acid Bacteria and Yeasts
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Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
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Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria
inferred← citeshttps://doi.org/10.1007/978-3-031-23084-4_7openalex-snapshot
Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts
inferred← citeshttps://doi.org/10.1007/bf03175570openalex-snapshot
A high γ-aminobutyric acid-producingLactobacillus brevis isolated from Chinese traditionalpaocai
inferred← citeshttps://doi.org/10.1007/s00217-009-1085-1openalex-snapshot
Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre
inferred← citeshttps://doi.org/10.1007/s00217-011-1537-2openalex-snapshot
Quantitative detection of lactic acid bacteria in dried sourdoughs using real-time PCR
inferred← citeshttps://doi.org/10.1007/s00217-013-2042-6openalex-snapshot
Carbohydrate metabolic conversions to lactic acid and volatile derivatives, as influenced by Lactobacillus plantarum ATCC 8014 and Lactobacillus casei ATCC 393 efficiency during in vitro and sourdough fermentation
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Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria
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Use of sourdough fermentation to reducing FODMAPs in breads
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Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods
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Influence of Drying Conditions on Volatile Compounds of Pasta
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Composition and activity of microbiota in sourdough and their effect on bread quality and safety
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Identification of inoculation sources of lambic beer production processes
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Description of the microflora of sourdoughs by culture-dependent and culture-independent methods
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The arginine deiminase pathway of Lactobacillus fermentum IMDO 130101 responds to growth under stress conditions of both temperature and salt
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Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota
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Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
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Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
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Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
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Comparative genomics of Lactobacillus fermentum suggests a free-living lifestyle of this lactic acid bacterial species
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Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs
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Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
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High temperature 1H DOSY NMR reveals sourdough fermentation of wheat flour alters the molecular structure of water-extractable arabinoxylans
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Ancestral Andean grain quinoa as source of lactic acid bacteria capable to degrade phytate and produce B-group vitamins
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Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours ( Phaseolus vulgaris L. and P. coccineus ) in northwestern Argentina
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Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast
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Chinese traditional sourdough steamed bread made by retarded sponge-dough method: Microbial dynamics, metabolites changes and bread quality during continuous propagation
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Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parameters
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Kinetic analysis of growth and sugar consumption by Lactobacillus fermentum IMDO 130101 reveals adaptation to the acidic sourdough ecosystem
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Environmental pH determines citrulline and ornithine release through the arginine deiminase pathway in Lactobacillus fermentum IMDO 130101
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Evaluation of lactic acid bacteria for sourdough fermentation of amaranth
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Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study
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Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota
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Ecological parameters influencing microbial diversity and stability of traditional sourdough
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Pyrosequencing vs. culture-dependent approaches to analyze lactic acid bacteria associated to chicha, a traditional maize-based fermented beverage from Northwestern Argentina
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Improvement of the antifungal activity of lactic acid bacteria by addition to the growth medium of phenylpyruvic acid, a precursor of phenyllactic acid
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Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions
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Composition and function of sourdough microbiota: From ecological theory to bread quality
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.05.006openalex-snapshot
Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.05.022openalex-snapshot
Drivers for the establishment and composition of the sourdough lactic acid bacteria biota
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.05.025openalex-snapshot
Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.07.018openalex-snapshot
Yeast diversity of sourdoughs and associated metabolic properties and functionalities
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.07.019openalex-snapshot
A low pH does not determine the community dynamics of spontaneously developed backslopped liquid wheat sourdoughs but does influence their metabolite kinetics
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2017.02.009openalex-snapshot
Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.05.029openalex-snapshot
Omics approaches to understand sourdough fermentation processes
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.08.009openalex-snapshot
Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.08.019openalex-snapshot
Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108544openalex-snapshot
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108886openalex-snapshot
The influence of backslopping on lactic acid bacteria diversity in tarhana fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2022.109815openalex-snapshot
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110193openalex-snapshot
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110402openalex-snapshot
The rise of the sourdough: Genome-scale metabolic modeling-based approach to design sourdough starter communities with tailored-made properties
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110445openalex-snapshot
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110505openalex-snapshot
Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2023.110522openalex-snapshot
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2026.111747openalex-snapshot
Impact of minerals on the microbial species diversity and metabolite dynamics during spontaneous backslopped wheat sourdough productions
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2019.02.006openalex-snapshot
Dense tracking of the dynamics of the microbial community and chemicals constituents in spontaneous wheat sourdough during two months of backslopping
inferred← citeshttps://doi.org/10.1016/j.jbiosc.2020.11.007openalex-snapshot
Diversity and dynamics of sourdough lactic acid bacteriota created by a slow food fermentation system
inferred← citeshttps://doi.org/10.1016/j.jcs.2010.02.003openalex-snapshot
Modification of the rheological behavior of amaranth (Amaranthus hypochondriacus) dough
inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105853openalex-snapshot
Considering sourdough from a biochemical, organoleptic, and nutritional perspective
inferred← citeshttps://doi.org/10.1016/j.jfca.2025.108526openalex-snapshot
Fermentation kinetics of finger millet-based Injera dough recipes: Implications for raffinose hydrolysis, amino acid content and other metabolites
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.04.048openalex-snapshot
Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.01.037openalex-snapshot
Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.02.004openalex-snapshot
Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.110092openalex-snapshot
Selection criteria of lactic acid bacteria to be used as starter for sweet and salty leavened baked products
inferred← citeshttps://doi.org/10.1016/j.syapm.2008.12.006openalex-snapshot
Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity
inferred← citeshttps://doi.org/10.1016/j.syapm.2010.11.016openalex-snapshot
Diversity and dynamics of bacterial populations during spontaneous sorghum fermentations used to produce ting, a South African food
inferred← citeshttps://doi.org/10.1016/j.tifs.2017.08.016openalex-snapshot
Sourdoughs as a function of their species diversity and process conditions, a meta-analysis
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.09.033openalex-snapshot
A review: Novel trends in hulled wheat processing for value addition
inferred← citeshttps://doi.org/10.1016/j.tifs.2023.03.026openalex-snapshot
FoodOmics as a promising strategy to study the effects of sourdough on human health and nutrition, as well as product quality and safety; back to the future
inferred← citeshttps://doi.org/10.1021/jf0731503openalex-snapshot
Purification and Partial Characterization of Lactobacillus Species SK007 Lactate Dehydrogenase (LDH) Catalyzing Phenylpyruvic Acid (PPA) Conversion into Phenyllactic Acid (PLA)
inferred← citeshttps://doi.org/10.1021/jf505111mopenalex-snapshot
Selected Ion Flow Tube–Mass Spectrometry for Online Monitoring of Submerged Fermentations: A Case Study of Sourdough Fermentation
inferred← citeshttps://doi.org/10.1021/jf802578eopenalex-snapshot
Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography−Mass Spectrometry
inferred← citeshttps://doi.org/10.1038/s41598-022-22551-zopenalex-snapshot
Biofunctional soy-based sourdough for improved rheological properties during storage
inferred← citeshttps://doi.org/10.1063/1.4854655openalex-snapshot
Device for filamentous fungi growth monitoring using the multimodal frequency response of cantilevers
inferred← citeshttps://doi.org/10.1080/08905436.2014.996895openalex-snapshot
Diversity and Stability of Yeast Species During the Fermentation of Tarhana
inferred← citeshttps://doi.org/10.1080/10408398.2019.1625859openalex-snapshot
A review of polyols – biotechnological production, food applications, regulation, labeling and health effects
inferred← citeshttps://doi.org/10.1080/10408398.2021.1976100openalex-snapshot
Sourdough production: fermentation strategies, microbial ecology, and use of non-flour ingredients
inferred← citeshttps://doi.org/10.1109/icbbe.2011.5781514openalex-snapshot
Notice of Retraction: A High Phenyllactic Acid Producing Lactobacillus plantarum Strain Isolated from 'Douchi' - A Traditional Fermented Soybean Food in Yunnan Province of China
inferred← citeshttps://doi.org/10.1111/1750-3841.13093openalex-snapshot
Investigation of Microbial Communities of Chinese Sourdoughs Using Culture‐Dependent and DGGE Approaches
inferred← citeshttps://doi.org/10.1111/1750-3841.13372openalex-snapshot
Microbial Diversity of Type I Sourdoughs Prepared and Back‐Slopped with Wholemeal and Refined Soft ( Triticum aestivum ) Wheat Flours
inferred← citeshttps://doi.org/10.1111/1758-2229.12794openalex-snapshot
Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2011.02705.xopenalex-snapshot
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2008.04094.xopenalex-snapshot
Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2009.04497.xopenalex-snapshot
Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making
inferred← citeshttps://doi.org/10.1111/j.1365-2672.2010.04904.xopenalex-snapshot
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry
inferred← citeshttps://doi.org/10.1111/j.1365-277x.2010.01139.xopenalex-snapshot
Quantification of fructans, galacto-oligosacharides and other short-chain carbohydrates in processed grains and cereals
inferred← citeshttps://doi.org/10.1111/j.1567-1364.2010.00621.xopenalex-snapshot
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
inferred← citeshttps://doi.org/10.1111/jam.12045openalex-snapshot
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
inferred← citeshttps://doi.org/10.1111/jam.13104openalex-snapshot
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented quinoa sourdoughs
inferred← citeshttps://doi.org/10.1111/jfpp.16026openalex-snapshot
The ameliorative effects of probiotic‐fermented soymilk on acute alcoholic liver injury
inferred← citeshttps://doi.org/10.1111/lam.13241openalex-snapshot
Microbial consortia involved in fermented spelt sourdoughs: dynamics and characterization of yeasts and lactic acid bacteria
inferred← citeshttps://doi.org/10.1111/mec.13237openalex-snapshot
Three‐phase succession of autochthonous lactic acid bacteria to reach a stable ecosystem within 7 days of natural bamboo shoot fermentation as revealed by different molecular approaches
inferred← citeshttps://doi.org/10.1128/aem.00570-10openalex-snapshot
Community Dynamics of Bacteria in Sourdough Fermentations as Revealed by Their Metatranscriptome
inferred← citeshttps://doi.org/10.1128/aem.00572-12openalex-snapshot
Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
inferred← citeshttps://doi.org/10.1128/aem.00594-11openalex-snapshot
Interesting Starter Culture Strains for Controlled Cocoa Bean Fermentation Revealed by Simulated Cocoa Pulp Fermentations of Cocoa-Specific Lactic Acid Bacteria
inferred← citeshttps://doi.org/10.1128/aem.01524-08openalex-snapshot
Taxonomic Structure and Monitoring of the Dominant Population of Lactic Acid Bacteria during Wheat Flour Sourdough Type I Propagation Using Lactobacillus sanfranciscensis Starters
inferred← citeshttps://doi.org/10.1128/aem.01565-25openalex-snapshot
Insights into the production of erythritol by strains of Limosilactobacillus fermentum of sourdough origin
inferred← citeshttps://doi.org/10.1128/aem.01852-15openalex-snapshot
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
inferred← citeshttps://doi.org/10.1128/aem.02028-10openalex-snapshot
Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough Fermentations
inferred← citeshttps://doi.org/10.1128/aem.02216-24openalex-snapshot
The production of esters by specific sourdough lactic acid bacteria species is limited by the precursor concentrations
inferred← citeshttps://doi.org/10.1128/aem.02276-23openalex-snapshot
The effect of seed germination and Bacillus spp. on the ripening of plant cheese analogs
inferred← citeshttps://doi.org/10.1128/aem.02398-16openalex-snapshot
Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production
inferred← citeshttps://doi.org/10.1128/aem.02470-10openalex-snapshot
Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough Fermentation
inferred← citeshttps://doi.org/10.1128/aem.02668-10openalex-snapshot
Adaptation of Lactobacillus plantarum IMDO 130201, a Wheat Sourdough Isolate, to Growth in Wheat Sourdough Simulation Medium at Different pH Values through Differential Gene Expression
inferred← citeshttps://doi.org/10.1128/aem.02771-07openalex-snapshot
Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population Fingerprinting
inferred← citeshttps://doi.org/10.1128/aem.02846-17openalex-snapshot
Temporal and Spatial Distribution of the Acetic Acid Bacterium Communities throughout the Wooden Casks Used for the Fermentation and Maturation of Lambic Beer Underlines Their Functional Role
inferred← citeshttps://doi.org/10.1128/aem.02955-13openalex-snapshot
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
inferred← citeshttps://doi.org/10.1128/aem.03130-18openalex-snapshot
Composition and Origin of the Fermentation Microbiota of Mahewu, a Zimbabwean Fermented Cereal Beverage
inferred← citeshttps://doi.org/10.1128/aem.04161-14openalex-snapshot
Organic Cultivation of Triticum turgidum subsp. durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis
inferred← citeshttps://doi.org/10.1128/aem.04219-13openalex-snapshot
In SituAnalysis of Metabolic Characteristics Reveals the Key Yeast in the Spontaneous and Solid-State Fermentation Process of Chinese Light-Style Liquor
inferred← citeshttps://doi.org/10.1128/aem.07721-11openalex-snapshot
Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
inferred← citeshttps://doi.org/10.1128/genomea.00256-18openalex-snapshot
Complete and Annotated Genome Sequence of the Sourdough Lactic Acid Bacterium Lactobacillus fermentum IMDO 130101
inferred← citeshttps://doi.org/10.1128/spectrum.03578-25openalex-snapshot
From diversity to dominance: how salt and CO₂ shape LAB-dominated ecosystems in vegetable fermentations
inferred← citeshttps://doi.org/10.1177/1082013214543033openalex-snapshot
Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
inferred← citeshttps://doi.org/10.1186/s12263-021-00686-4openalex-snapshot
A systematic review to identify biomarkers of intake for fermented food products
inferred← citeshttps://doi.org/10.1201/9781420086072-c21openalex-snapshot
Uses of Whole Cereals and Cereal Components for the Development of Functional Foods
inferred← citeshttps://doi.org/10.1371/journal.pone.0095384openalex-snapshot
The Microbial Diversity of Traditional Spontaneously Fermented Lambic Beer
inferred← citeshttps://doi.org/10.1371/journal.pone.0095449openalex-snapshot
Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
inferred← citeshttps://doi.org/10.15193/zntj/2017/113/212openalex-snapshot
Ocena jakości handlowych mąk całoziarnowych – pszennej orkiszowej, pszennej zwyczajnej i żytniej oraz uzyskanych z nich zakwasów spontanicznych
inferred← citeshttps://doi.org/10.1533/9780857090522.3.348openalex-snapshot
Microbial applications in the biopreservation of cereal products
inferred← citeshttps://doi.org/10.15406/jbmoa.2016.02.00037openalex-snapshot
Phenyllactic Acid: A Potential Antimicrobial Compound in Lactic acid Bacteria
inferred← citeshttps://doi.org/10.15547/ast.2021.02.034openalex-snapshot
Isolation of Lactobacillus species from fermented Parkia biglobosa seed and screening for their probiotic activity
inferred← citeshttps://doi.org/10.1631/jzus.b1500250openalex-snapshot
Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese
inferred← citeshttps://doi.org/10.17844/jphpi.v28i2.61684openalex-snapshot
Fermentasi daun mangrove Rhizophora mucronata sebagai teh herbal
inferred← citeshttps://doi.org/10.18174/559731openalex-snapshot
Better together: evaluating single and combined biomarkers of fermented food intake and their associations with cardiometabolic health
inferred← citeshttps://doi.org/10.18699/vjgb-22-47openalex-snapshot
Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation
inferred← citeshttps://doi.org/10.20878/cshr.2015.21.6.018openalex-snapshot
Physicochemical Characteristics of Rice Sourdough fermented with Omija Extract
inferred← citeshttps://doi.org/10.2139/ssrn.5405308openalex-snapshot
Lactobacillus Casei Fermented Whole Egg Liquid and the Improvement on Steamed Cake Quality
inferred← citeshttps://doi.org/10.22144/ctu.jen.2021.002openalex-snapshot
Establishment of a spontaneously started sourdough in Vietnam
inferred← citeshttps://doi.org/10.2436/20.1501.01.202openalex-snapshot
A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
inferred← citeshttps://doi.org/10.3168/jds.2014-8645openalex-snapshot
3-Phenyllactic acid production in milk by SK25 during laboratory fermentation process
inferred← citeshttps://doi.org/10.33462/jotaf.1022834openalex-snapshot
Carob Flour Addition to Sourdough: Effect of Sourdough Fermentation, Dough Rheology and Bread Quality
inferred← citeshttps://doi.org/10.3389/fmicb.2012.00094openalex-snapshot
Biotechnology and Pasta-Making: Lactic Acid Bacteria as a New Driver of Innovation
inferred← citeshttps://doi.org/10.3389/fmicb.2016.01770openalex-snapshot
Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles
inferred← citeshttps://doi.org/10.3389/fmicb.2018.01984openalex-snapshot
Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients
inferred← citeshttps://doi.org/10.3389/fmicb.2018.03282openalex-snapshot
High-Throughput Sequence Analyses of Bacterial Communities and Multi-Mycotoxin Profiling During Processing of Different Formulations of Kunu, a Traditional Fermented Beverage
inferred← citeshttps://doi.org/10.3389/fmicb.2022.954917openalex-snapshot
Dynamics of microbial populations and metabolites of fermenting saps throughout tapping process of ron and oil palm trees in Côte d’Ivoire
inferred← citeshttps://doi.org/10.3389/fmicb.2023.1232323openalex-snapshot
Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof
inferred← citeshttps://doi.org/10.3390/app14146155openalex-snapshot
Development of Sourdough Bread Made with Probiotic Lactiplantibacillus plantarum Bacteria Addition
inferred← citeshttps://doi.org/10.3390/app16157660openalex-snapshot
Lactic Acid Bacteria in Breadmaking: Implications for Quality, Safety and Nutrition
inferred← citeshttps://doi.org/10.3390/beverages9010014openalex-snapshot
Diet Diversification and Priming with Kunu: An Indigenous Probiotic Cereal-Based Non-Alcoholic Beverage in Nigeria
inferred← citeshttps://doi.org/10.3390/fermentation12080367openalex-snapshot
Identification of Lactic Acid Bacteria Isolated from Sourdoughs Produced with Flours of Different Cereals in North-Western Spain via MALDI-TOF MS and pheS Gene Analyses
inferred← citeshttps://doi.org/10.3390/fermentation9040336openalex-snapshot
Screening and Application of Novel Homofermentative Lactic Acid Bacteria Results in Low-FODMAP Whole-Wheat Bread
inferred← citeshttps://doi.org/10.3390/foods11233942openalex-snapshot
Modeling of Growth and Organic Acid Kinetics and Evolution of the Protein Profile and Amino Acid Content during Lactiplantibacillus plantarum ITM21B Fermentation in Liquid Sourdough
inferred← citeshttps://doi.org/10.3390/foods11243985openalex-snapshot
Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
inferred← citeshttps://doi.org/10.3390/foods12050998openalex-snapshot
Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs
inferred← citeshttps://doi.org/10.3390/foods12051096openalex-snapshot
Metabolic Profile of Einkorn, Spelt, Emmer Ancient Wheat Species Sourdough Fermented with Strain of Lactiplantibacillus plantarum ATCC 8014
inferred← citeshttps://doi.org/10.3390/foods15142442openalex-snapshot
Unveiling Microbial Dynamics in the Spontaneous Fermentation of Oat and Rice Okara Sourdoughs
inferred← citeshttps://doi.org/10.3390/foods15152757openalex-snapshot
In Situ Effects of 4,6-α- and 4,3-α-Glucanotransferases During Sourdough Fermentation: Assessing Microbial Community Dynamics, Bread Glycemic Index, Staling, and Texture
inferred← citeshttps://doi.org/10.3390/microorganisms12091872openalex-snapshot
Genotypic Stability of Lactic Acid Bacteria in Industrial Rye Bread Sourdoughs Assessed by ITS-PCR Analysis
inferred← citeshttps://doi.org/10.3390/microorganisms8101534openalex-snapshot
Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
inferred← citeshttps://doi.org/10.3390/microorganisms9071355openalex-snapshot
Sourdough Microbiome Comparison and Benefits
inferred← citeshttps://doi.org/10.3390/nu14102038openalex-snapshot
The Complex Role of Lactic Acid Bacteria in Food Detoxification
inferred← citeshttps://doi.org/10.34172/ajcmi.2022.3337openalex-snapshot
Investigating the Inhibitory Effect of Probiotic Lactobacillus Species Isolated From Dairy Products
inferred← citeshttps://doi.org/10.6084/m9.figshare.14462871openalex-snapshot
Additional file 1 of A systematic review to identify biomarkers of intake for fermented food products
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