Related references
Note: Only part of the references are listed.Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Michael G. Gaenzle et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Influence of peptide supply and cosubstrates on phenylalanine metabolism of Lactobacillus sanfranciscensis DSM20451T and Lactobacillus plantarum TMW1.468
Nicoline Vermeulen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
The sourdough microflora: biodiversity and metabolic interactions
L De Vuyst et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)
Proteolytic activities in togwa, a Tanzanian fermented food
JK Mugula et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Use of response surface methodology to investigate the effects of processing conditions on sourdough wheat bread quality
CI Clarke et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria
M Tieking et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation
MG Gänzle et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor
C Thiele et al.
CEREAL CHEMISTRY (2002)
Transcriptional pattern of genes coding for the proteolytic system of Lactococcus lactis and evidence for coordinated regulation of key enzymes by peptide supply
E Guédon et al.
JOURNAL OF BACTERIOLOGY (2001)
A second aspartic proteinase associated with wheat gluten
W Bleukx et al.
JOURNAL OF CEREAL SCIENCE (2000)
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B
P Lavermicocca et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)