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Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal FloursCODA, Rossana; RIZZELLO, Carlo Giuseppe; PINTO, Daniela et al.Applied and environmental microbiology (Print). 2012, Vol 78, Num 4, pp 1087-1096, issn 0099-2240, 10 p.Article

Rheological changes in wheat sourdough during controlled and spontaneous fermentationWEHRLE, K; ARENDT, E. K.Cereal chemistry. 1998, Vol 75, Num 6, pp 882-886, issn 0009-0352Article

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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goodsLATTANZI, Anna; MINERVINI, Fabio; DI CAGNO, Raffaella et al.International journal of food microbiology. 2013, Vol 163, Num 2-3, pp 71-79, issn 0168-1605, 9 p.Article

Une cascade pour fabriquer des ferments = A cascade to manufacture leavensRevue pratique du froid et du conditionnement d'air. 2003, Num 911, pp 28-30, issn 0370-6699, 2 p.Article

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Influence of Temperature and Backslopping Time on the Microbiota of a Type I Propagated Laboratory Wheat Sourdough FermentationVRANCKEN, Gino; RIMAUX, Tom; WECKX, Stefan et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 8, pp 2716-2726, issn 0099-2240, 11 p.Article

Metatranscriptome Analysis for Insight into Whole-Ecosystem Gene Expression during Spontaneous Wheat and Spelt Sourdough FermentationsWECKX, Stefan; ALLEMEERSCH, Joke; VAN DER MEULEN, Roel et al.Applied and environmental microbiology (Print). 2011, Vol 77, Num 2, pp 618-626, issn 0099-2240, 9 p.Article

Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)ZOTTA, Teresa; PIRAINO, Paolo; PARENTE, Eugenio et al.World journal of microbiology & biotechnology. 2008, Vol 24, Num 9, pp 1785-1795, issn 0959-3993, 11 p.Article

Cryptococcus thermophilus sp. nov., isolated from cassava sourdoughVOGELMANN, Stephanie A; CHAVES, Sandra; HERTEL, Christian et al.International journal of systematic and evolutionary microbiology (Print). 2012, Vol 62, pp 1715-1720, issn 1466-5026, 6 p., 7Article

Wickerhamomyces anomalus in the sourdough microbial ecosystemDANIEL, Heide-Marie; MOONS, Marie-Chantal; HURET, Stéphanie et al.Antonie van Leeuwenhoek. 2011, Vol 99, Num 1, pp 63-73, issn 0003-6072, 11 p.Article

Lactobacillus crustorum sp. nov., isolated from two traditional belgian wheat sourdoughsSCHEIRLINCK, Ilse; VAN DER MEULEN, Roel; VAN SCHOOR, Ann et al.International journal of systematic and evolutionary microbiology (Print). 2007, Vol 57, pp 1461-1467, issn 1466-5026, 7 p., 7Article

Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451^T during growth in sourdoughVERMEULEN, Nicoline; PAVLOVIC, Melanie; EHRMANN, Matthias A et al.Applied and environmental microbiology (Print). 2005, Vol 71, Num 10, pp 6260-6266, issn 0099-2240, 7 p.Article

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species DiversityMINERVINI, Fabio; DI CAGNO, Raffaella; LATTANZI, Anna et al.Applied and environmental microbiology (Print). 2012, Vol 78, Num 4, pp 1251-1264, issn 0099-2240, 14 p.Article

Presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysisWANG, C; NISHINO, N.Letters in applied microbiology. 2010, Vol 51, Num 4, pp 436-442, issn 0266-8254, 7 p.Article

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Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patientsDI CAGNO, Raffaella; DE ANGELIS, Maria; MINERVINI, Fabio et al.Applied and environmental microbiology (Print). 2004, Vol 70, Num 2, pp 1088-1096, issn 0099-2240, 9 p.Article

Effects of leavening acids on characteristics of fresh and 30-day-old tortillasBOOK, Sharon L; BRILL, Robert V; HEIDOLPH, Barbara B et al.Cereal foods world. 2002, Vol 47, Num 8, pp 390-393, issn 0146-6283, 4 p.Article