(Q35153001)

6 August 2017

title

Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation (English)

1 reference

6 August 2017

1 reference

1 reference

Marianna Bessmeltseva

1

1 reference

6 August 2017

Ene Viiard

2

1 reference

6 August 2017

Jaak Simm

3

1 reference

6 August 2017

Toomas Paalme

4

1 reference

6 August 2017

Inga Sarand

5

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6 August 2017

language of work or name

English

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publication date

18 April 2014

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6 August 2017

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6 August 2017

volume

9

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6 August 2017

issue

4

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6 August 2017

page(s)

e95449

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Creative Commons Attribution 4.0 International

6 August 2017

copyright license

start time

18 April 2014

1 reference

April 2022 Public Data File from Crossref

copyright status

copyrighted

0 references

cites work

Ecological parameters influencing microbial diversity and stability of traditional sourdough

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Microbial ecology dynamics during rye and wheat sourdough preparation

13 July 2018

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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation

13 July 2018

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Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.

13 July 2018

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13 July 2018

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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species

13 July 2018

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

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13 July 2018

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Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.

13 July 2018

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Detection and identification of wild yeast in Koumiss

13 July 2018

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Reclassification of Lactobacillus kimchii and Lactobacillus bobalius as later subjective synonyms of Lactobacillus paralimentarius

13 July 2018

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Biodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs

13 July 2018

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation

13 July 2018

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Wickerhamomyces anomalus in the sourdough microbial ecosystem

13 July 2018

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

13 July 2018

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13 July 2018

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Comparative study of sugar fermentation and protein expression patterns of two Lactobacillus plantarum strains grown in three different media

13 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Critical evaluation of two primers commonly used for amplification of bacterial 16S rRNA genes

13 July 2018

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

The macaque gut microbiome in health, lentiviral infection, and chronic enterocolitis

13 July 2018

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SILVA: a comprehensive online resource for quality checked and aligned ribosomal RNA sequence data compatible with ARB

13 July 2018

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Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs

13 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis

13 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products

13 July 2018

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https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

16S ribosomal DNA amplification for phylogenetic study

13 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

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

13 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Comparative study of culture media used for sourdough lactobacilli

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Sequencing of variable regions of the 16S rRNA gene for identification of lactic acid bacteria isolated from the intestinal microbiota of healthy salmonids.

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Application of SSCP-PCR fingerprinting to profile the yeast community in raw milk Salers cheeses.

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

The complete genomes of Lactobacillus plantarum and Lactobacillus johnsonii reveal extensive differences in chromosome organization and gene content

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Antimicrobial action of hydrolyzed chitosan against spoilage yeasts and lactic acid bacteria of fermented vegetables

27 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=3991677

Identification of lactic acid bacteria: culture-dependent and culture-independent methods

27 September 2018

1 reference

Crossref

https://api.crossref.org/works/10.1371%2FJOURNAL.PONE.0095449

Kefir grains as a starter for whey fermentation at different temperatures: chemical and microbiological characterisation

21 January 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24748058

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24748058

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/24748058

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1371/JOURNAL.PONE.0095449

1 reference

6 August 2017

0 references

1 reference

6 August 2017

1 reference