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Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Bakery Products: Science and Technology
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Influence of Several Process Parameters on Sourdough Fermentation
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The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
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Monitoring the growth of Lactobacillus species during a rye flour fermentation
inferredcites →https://doi.org/10.1007/978-1-4613-0309-1openalex-snapshot
Microbiology of Fermented Foods
inferredcites →https://doi.org/10.1007/978-1-4613-0309-1_8openalex-snapshot
Sourdough breads and related products
inferredcites →https://doi.org/10.1007/978-1-4614-5425-0_5openalex-snapshot
Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid 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/s10482-010-9517-2openalex-snapshot
Wickerhamomyces anomalus in the sourdough microbial ecosystem
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Sequencing of variable regions of the 16S rRNA gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids
inferredcites →https://doi.org/10.1016/j.fm.2009.07.010openalex-snapshot
Comparative study of culture media used for sourdough lactobacilli
inferredcites →https://doi.org/10.1016/j.fm.2010.05.021openalex-snapshot
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
inferredcites →https://doi.org/10.1016/j.fm.2010.06.005openalex-snapshot
Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations
inferredcites →https://doi.org/10.1016/j.fm.2010.10.016openalex-snapshot
Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs
inferredcites →https://doi.org/10.1016/j.fm.2012.04.004openalex-snapshot
Detection and identification of wild yeast in Koumiss
inferredcites →https://doi.org/10.1016/j.fm.2013.04.015openalex-snapshot
Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.01.020openalex-snapshot
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.05.008openalex-snapshot
Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2013.11.021openalex-snapshot
Ecological parameters influencing microbial diversity and stability of traditional sourdough
inferredcites →https://doi.org/10.1016/j.syapm.2005.07.008openalex-snapshot
Application of SSCP–PCR fingerprinting to profile the yeast community in raw milk Salers cheeses
inferredcites →https://doi.org/10.1016/j.tifs.2003.12.007openalex-snapshot
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
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/s0740-0020(95)80134-0openalex-snapshot
Volatile compound and organic acid productions by mixed wheat sour dough starters: influence of fermentation parameters and dynamics during baking
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/10.1017/s0022029912000179openalex-snapshot
Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation
inferredcites →https://doi.org/10.1046/j.1472-765x.2000.00589.xopenalex-snapshot
Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products
inferredcites →https://doi.org/10.1093/nar/gkm864openalex-snapshot
SILVA: a comprehensive online resource for quality checked and aligned ribosomal RNA sequence data compatible with ARB
inferredcites →https://doi.org/10.1099/ijs.0.035329-0openalex-snapshot
Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius
inferredcites →https://doi.org/10.1099/mic.0.27392-0openalex-snapshot
The complete genomes of Lactobacillus plantarum and Lactobacillus johnsonii reveal extensive differences in chromosome organization and gene content
inferredcites →https://doi.org/10.1111/1541-4337.12016openalex-snapshot
Saccharomyces unisporus : Biotechnological Potential and Present Status
inferredcites →https://doi.org/10.1111/j.1567-1364.2010.00621.xopenalex-snapshot
Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
inferredcites →https://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
inferredcites →https://doi.org/10.1128/aem.00256-13openalex-snapshot
High-Throughput Sequencing and Metagenomics: Moving Forward in the Culture-Independent Analysis of Food Microbial Ecology
inferredcites →https://doi.org/10.1128/aem.00315-07openalex-snapshot
Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
inferredcites →https://doi.org/10.1128/aem.00324-08openalex-snapshot
Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media
inferredcites →https://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
inferredcites →https://doi.org/10.1128/aem.01541-09openalex-snapshot
Introducing mothur: Open-Source, Platform-Independent, Community-Supported Software for Describing and Comparing Microbial Communities
inferredcites →https://doi.org/10.1128/aem.02272-07openalex-snapshot
Critical Evaluation of Two Primers Commonly Used for Amplification of Bacterial 16S rRNA Genes
inferredcites →https://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
inferredcites →https://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
inferredcites →https://doi.org/10.1128/aem.02955-13openalex-snapshot
Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation
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/jb.173.2.697-703.1991openalex-snapshot
16S ribosomal DNA amplification for phylogenetic study
inferredcites →https://doi.org/10.1201/9780203913550openalex-snapshot
Handbook of Food and Beverage Fermentation Technology
inferredcites →https://doi.org/10.1371/journal.pone.0034242openalex-snapshot
A Core Human Microbiome as Viewed through 16S rRNA Sequence Clusters
inferredcites →https://doi.org/10.1371/journal.ppat.0040020openalex-snapshot
The Macaque Gut Microbiome in Health, Lentiviral Infection, and Chronic Enterocolitis
inferredcites →https://doi.org/10.4315/0362-028x-65.5.828openalex-snapshot
Antimicrobial Action of Hydrolyzed Chitosan against Spoilage Yeasts and Lactic Acid Bacteria of Fermented Vegetables
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
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inferred← citeshttps://doi.org/10.2478/prolas-2022-0001openalex-snapshot
Impact of Long-Fermented Sourdough on the Technological and Prebiotical Properties of Rye Bread
inferred← citeshttps://doi.org/10.3168/jds.2016-11467openalex-snapshot
Enhancing flora balance in the gastrointestinal tract of mice by lactic acid bacteria from Chinese sourdough and enzyme activities indicative of metabolism of protein, fat, and carbohydrate by the flora
inferred← citeshttps://doi.org/10.3389/fmicb.2018.01569openalex-snapshot
Efficient Genome Editing of Magnetospirillum magneticum AMB-1 by CRISPR-Cas9 System for Analyzing Magnetotactic Behavior
inferred← citeshttps://doi.org/10.3389/fmicb.2022.871550openalex-snapshot
Backslopping Time, Rinsing of the Grains During Backslopping, and Incubation Temperature Influence the Water Kefir Fermentation Process
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/foods10092004openalex-snapshot
Lactic Acid Bacteria Isolated from Fermented Doughs in Spain Produce Dextrans and Riboflavin
inferred← citeshttps://doi.org/10.3390/foods12193545openalex-snapshot
Evaluation of Microbial Dynamics of Kombucha Consortia upon Continuous Backslopping in Coffee and Orange Juice
inferred← citeshttps://doi.org/10.3390/foods13132105openalex-snapshot
Fermentation with Lactic Acid Bacteria for Bean Flour Improvement: Experimental Study and Molecular Modeling as Complementary Tools
inferred← citeshttps://doi.org/10.3390/ijerph181910093openalex-snapshot
Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods
inferred← citeshttps://doi.org/10.3390/microorganisms11030803openalex-snapshot
16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs
inferred← citeshttps://doi.org/10.3390/microorganisms12050919openalex-snapshot
Identification of the Microbiota in Coconut Water, Kefir, Coconut Water Kefir and Coconut Water Kefir-Fermented Sourdough Using Culture-Dependent Techniques and Illumina–MiSeq Sequencing
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/microorganisms9071346openalex-snapshot
Isolation and Characterization of Lactic Acid Bacteria and Yeasts from Typical Bulgarian Sourdoughs
inferred← citeshttps://doi.org/10.4014/kjmb.1409.09001openalex-snapshot
Characteristics and Physiological Functionalities of Unrecorded Yeasts from Wild Flowers of Seonyudo in Jeollabukdo, Korea
inferred← citeshttps://doi.org/10.64898/2026.03.25.713094openalex-snapshot
Bimodal Coupling Optimization in Biological Rhythms: Balancing Energy Efficiency and Functional Demand
inferred← citeshttps://doi.org/10.70675/3d02a36fz510bz4794z8359z7650450c8de6openalex-snapshot
Etude des écosystèmes microbiens cidricoles : quel impact sur la qualité organoleptique ?
inferred← citeshttps://doi.org/10.70675/721596f6z64c0z4f71z9c60z4f15b8335818openalex-snapshot
Dispersion, sélection et rôle des espèces microbiennes des levains en boulangerie française à faible intrant
inferred← citeshttps://doi.org/10.70675/abbbd107z1718z4d18z8c4ez7b855c3d6de1openalex-snapshot
Dynamique des communautés microbiennes de produits fermentés entretenus par 'back-slopping', une démarche de recherche participative
inferred← citeshttps://doi.org/10.7554/elife.08527openalex-snapshot
Protein biogenesis machinery is a driver of replicative aging in yeast
inferred← citeshttps://doi.org/10.7554/elife.67453openalex-snapshot
Modeling spinal locomotor circuits for movements in developing zebrafish
inferred← citeshttps://doi.org/10.7717/peerj.11389openalex-snapshot
A review of sourdough starters: ecology, practices, and sensory quality with applications for baking and recommendations for future research
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