Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs-Reference-Cited by-同舟云学术

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Exopolysaccharide-Forming Weissella Strains as Starter Cultures for Sorghum and Wheat Sourdoughs

Published:2010-04-20 Issue:9 Volume:58 Page:5834-5841
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Galle Sandra¹²,Schwab Clarissa³,Arendt Elke¹,Gänzle Michael³

Affiliation:

1. Department of Food and Nutritional Science, University College Cork, Cork, Ireland

2. University College Cork Biotransfer Unit, Ireland, Cork, Ireland

3. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, T6G 2P5, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1002683

Reference43 articles.

1. Impact of sourdough on the texture of bread

2. Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

3. Exopolysaccharides from cereal-associated lactobacilli

4. Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

5. Formation of Oligosaccharides and Polysaccharides byLactobacillus reuteriLTH5448 andWeissella cibaria10M in Sorghum Sourdoughs

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1. Sourdough fermentation for the valorization of sorghum flour: Microbiota characterization and metabolome profiling;International Journal of Food Microbiology;2024-08

2. Weissella paramesenteroidesNRIC1542 inhibits dextran sodium sulfate‐induced colitis in mice through regulating gut microbiota and SIRT1/NF‐κB signaling pathway;The FASEB Journal;2024-07-04

3. Physicochemical and structural characterisation of a branched dextran type exopolysaccharide (EPS) from Weissella confusa S6 isolated from fermented sausage (Sucuk);International Journal of Biological Macromolecules;2024-04

4. Exopolysaccharides of lactic acid bacteria: Structure, biological activity, structure-activity relationship, and application in the food industry: A review;International Journal of Biological Macromolecules;2024-02

5. Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough;Foods;2023-12-04

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