Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale-Reference-Cited by-同舟云学术

Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale

Published:2024-01 Issue: Volume:408 Page:110445
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

González-Alonso Víctor,Pradal Inés,Wardhana Yohanes Raditya,Cnockaert Margo,Wieme Anneleen D.,Vandamme Peter,De Vuyst Luc

Funder

Vrije Universiteit Brussel

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference150 articles.

1. Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties;Abedfar;Heliyon,2019

2. Comparison of MALDI-TOF MS profiling and 16S rRNA gene identification of presumptive lactic acid bacteria isolated from the traditional Algerian date product “Btana”;Adelkader;Appl. Biol. Sah. Areas,2021

3. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria;Alfonzo;Int. J. Food Microbiol.,2016

4. Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation;Alfonzo;Food Microbiol.,2017

5. Basic local alignment search tool;Altschul;J. Mol. Biol.,1990

Cited by 4 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. Microbial succession and flavor impact during natural fermentation of Tartary buckwheat sourdough;Food Bioscience;2024-10

2. Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough;Sustainability;2024-04-15

3. Identification of Key Parameters Inducing Microbial Modulation during Backslopped Kombucha Fermentation;Foods;2024-04-12

4. Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production;International Journal of Food Microbiology;2024-02