Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?-Reference-Cited by-同舟云学术

Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality?

Published:2019-08 Issue: Volume:302 Page:15-23
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Gänzle Michael G.^ORCID,Zheng Jinshui

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference119 articles.

1. Conversion of ginsenosides by Lactobacillus plantarum studied by liquid chromatography coupled to quadrupole trap mass spectrometry;Bai;Food Res. Int.,2015

2. Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis;Böcker;Getreide Mehl Brot,1995

3. Insect frass in stored cereal products as a potential source of Lactobacillus sanfranciscensis for sourdough ecosystem;Boiocchi;J. Appl. Microbiol.,2017

4. Sourdough products for convenient use in baking;Brandt;Food Microbiol.,2007

5. Effects of process parameters on growth and metabolism of Lactobacillus sanfranciscensis and Candida humilis during rye sourdough fermentation;Brandt;Eur. Food Res. Int.,2004

Cited by 104 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Gluten free sourdough breads from pearl millet-Bambara nut and pearl millet-soybean paste: Evaluation of the proximate, functional properties of the flour blends and the bread nutritional indexes;Food Chemistry Advances;2024-06

2. Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia;Food Microbiology;2024-06

3. Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale;International Journal of Food Microbiology;2024-01

4. Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review;Fermentation;2023-12-21

5. The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures;International Journal of Food Microbiology;2023-12