(Q35366124)

8 August 2017

title

Organic cultivation of Triticum turgidum subsp. durum is reflected in the flour-sourdough fermentation-bread axis (English)

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8 August 2017

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Triticum turgidum

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Erica Pontonio

6

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Ivana Cavoski

Ivana Cavoski

2

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Francesca De Filippis

Francesca De Filippis

8

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Carlo Giuseppe Rizzello

Carlo Giuseppe Rizzello

1

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Raffaella Di Cagno

Raffaella Di Cagno

10

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Maria De Angelis

Maria De Angelis

7

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Danilo Ercolini

Danilo Ercolini

4

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Marco Gobbetti

Marco Gobbetti

9

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Luana Nionelli

5

Luana Nionelli

1 reference

8 August 2017

Jelena Turk

3

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8 August 2017

language of work or name

English

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publication date

27 February 2015

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Applied and Environmental Microbiology

8 August 2017

published in

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8 August 2017

volume

81

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8 August 2017

issue

9

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8 August 2017

page(s)

3192-3204

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Exploitation of Albanian wheat cultivars: characterization of the flours and lactic acid bacteria microbiota, and selection of starters for sourdough fermentation

8 August 2017

cites work

1 reference

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

27 July 2018

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Sourdough lactic acid bacteria: exploration of non-wheat cereal-based fermentation

27 July 2018

1 reference

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How the sourdough may affect the functional features of leavened baked goods.

27 July 2018

1 reference

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Microbial ecology dynamics during rye and wheat sourdough preparation

27 July 2018

1 reference

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

27 July 2018

1 reference

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Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity

27 July 2018

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Characterization of proteins from grain of different bread and durum wheat genotypes

27 July 2018

1 reference

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Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer

27 July 2018

1 reference

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

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Food phenolics and lactic acid bacteria

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Azoxystrobin and soil interactions: degradation and impact on soil bacterial and fungal communities.

27 July 2018

1 reference

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

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

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

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

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

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Proteolysis by sourdough lactic acid bacteria: effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Direct profiling of the yeast dynamics in wine fermentations

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Electrophoretic characterization of wheat grain allergens from different cultivars involved in bakers' asthma

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Basic local alignment search tool

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

27 July 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

High-throughput sequencing and metagenomics: moving forward in the culture-independent analysis of food microbial ecology.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Durum wheat in conventional and organic farming: yield amount and pasta quality in Southern Italy.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Common features of environmental and potentially beneficial plant-associated Burkholderia.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

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

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

QIIME allows analysis of high-throughput community sequencing data

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Selection of potential probiotic lactobacilli from pig feces to be used as additives in pelleted feeding.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Phytase activity in sourdough lactic acid bacteria: purification and characterization of a phytase from Lactobacillus sanfranciscensis CB1.

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Antioxidant properties of bran extracts from "Akron" wheat grown at different locations

26 September 2018

1 reference

https://eutils.ncbi.nlm.nih.gov/entrez/eutils/elink.fcgi?dbfrom=pmc&linkname=pmc_refs_pubmed&retmode=json&id=4393429

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations

26 September 2018

1 reference

12 December 2020

A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

1 reference

12 December 2020

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

1 reference

12 December 2020

Phenolic acid concentrations in organically and conventionally cultivated spring and winter wheat

1 reference

12 December 2020

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat

1 reference

12 December 2020

Identifiers

DOI

10.1128/AEM.04161-14

1 reference

8 August 2017

1 reference

8 August 2017

1 reference