Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through …
G Vrancken, L De Vuyst, T Rimaux… - Applied and …, 2011 - Am Soc Microbiol
Sourdough is a very competitive and challenging environment for microorganisms. Usually,
a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this …
a stable microbiota composed of lactic acid bacteria (LAB) and yeasts dominates this …
Global transcriptional response of Lactobacillus reuteri to the sourdough environment
E Hüfner, RA Britton, S Roos, H Jonsson… - Systematic and applied …, 2008 - Elsevier
Lactobacillus reuteri is a lactic acid bacterium that is highly adapted to the sourdough
environment. It is a dominant member of industrial type II sourdoughs, and is also able to …
environment. It is a dominant member of industrial type II sourdoughs, and is also able to …
Inducible Gene Expression in Lactobacillus reuteri LTH5531 during Type II Sourdough Fermentation
Lactobacillus reuteri LTH5531 is a dominant member of the microbiota of type II sourdough
fermentations. To investigate the genetic background of the ecological performance of …
fermentations. To investigate the genetic background of the ecological performance of …
Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I
This study aimed at investigating the robustness of selected sourdough strains of
Lactobacillus plantarum. Seven strains were singly used as sourdough type I starters under …
Lactobacillus plantarum. Seven strains were singly used as sourdough type I starters under …
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation
Sourdough fermentation is a cereal fermentation that is characterized by the formation of
stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food …
stable yeast/lactic acid bacteria (LAB) associations. It is a unique process among food …
Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
M Oshiro, M Tanaka, T Zendo… - Bioscience of Microbiota …, 2020 - jstage.jst.go.jp
Sourdough, which consists of flour and water, is used to make baked foods such as
sourdough bread and contains metabolically active microorganisms, including lactic acid …
sourdough bread and contains metabolically active microorganisms, including lactic acid …
Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota
A Vera, MH Ly-Chatain, V Rigobello… - Antonie van …, 2012 - Springer
Sourdoughs are complex ecosystems which are widely used to produce baked goods. This
study aimed to provide a dynamic description of an industrial French sourdough ecosystem …
study aimed to provide a dynamic description of an industrial French sourdough ecosystem …
Comparative Study of Sugar Fermentation and Protein Expression Patterns of Two Lactobacillus plantarum Strains Grown in Three Different Media
C Plumed-Ferrer, KM Koistinen… - Applied and …, 2008 - Am Soc Microbiol
ABSTRACT A comparative study of two strains of Lactobacillus plantarum (REB1 and
MLBPL1) grown in commercial medium (MRS broth), cucumber juice, and liquid pig feed …
MLBPL1) grown in commercial medium (MRS broth), cucumber juice, and liquid pig feed …
Evaluation of the microbial community in industrial rye sourdough upon continuous back–slopping propagation revealed Lactobacillus helveticus as the dominant …
E Viiard, A Mihhalevski, T Rühka… - Journal of applied …, 2013 - academic.oup.com
Aims To assess the structure and stability of a dominant lactic acid bacteria (LAB) population
during the propagation of rye sourdough in an industrial semi‐fluid production over a period …
during the propagation of rye sourdough in an industrial semi‐fluid production over a period …
Gene expression of Lactobacillus plantarum FS5-5 in response to salt stress
R Wu, X Song, Q Liu, D Ma, F Xu, Q Wang, X Tang… - Annals of …, 2016 - Springer
Abstract Lactobacillus plantarum FS5-5—a new isolate from agricultural soybean paste—
shows good growth in an environment with 12%(w/v) NaCl. To understand the potential …
shows good growth in an environment with 12%(w/v) NaCl. To understand the potential …