相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)
Exopolysaccharide production from isolated Enterobacter sp. strain ACD2 from the northwest of Saudi Arabia
Mikhlid H. Almutairi et al.
JOURNAL OF KING SAUD UNIVERSITY SCIENCE (2021)
Patulin in food: A mycotoxin concern for human health and its management strategies
Dipendra Kumar Mahato et al.
TOXICON (2021)
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread
Humeyra Ispirli et al.
FOOD CONTROL (2020)
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
Jinshui Zheng et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2020)
Selection of non-Lactobacillus strains to be used as starters for sourdough fermentation
Marco Montemurro et al.
FOOD MICROBIOLOGY (2020)
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
Viola Galli et al.
FOOD RESEARCH INTERNATIONAL (2020)
Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns
Aylin W. Sahin et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Mattia Quattrini et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Lactic Acid Bacteria as Antifungal and Anti-Mycotoxigenic Agents: A Comprehensive Review
Faizan Ahmed Sadiq et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2019)
Selection of Algerian lactic acid bacteria for use as antifungal bioprotective cultures and application in dairy and bakery products
Massinissa Ouiddir et al.
FOOD MICROBIOLOGY (2019)
Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread
Alireza Sadeghi et al.
FOOD CONTROL (2019)
Fundamental study on the improvement of the antifungal activity of Lactobacillus reuteri R29 through increased production of phenyllactic acid and reuterin
Marcus Schmidt et al.
FOOD CONTROL (2018)
Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes
Rossana Coda et al.
FOOD MICROBIOLOGY (2018)
Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M
Ying Hu et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Antifungal activity of fermentates and their potential to replace propionate in bread
Simbarashe Samapundo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
Claudia Axel et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides
Emanuele Zannini et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)
In vitro and in situ screening of lactic acid bacteria and propionibacteria antifungal activities against bakery product spoilage molds
Celine Le Lay et al.
FOOD CONTROL (2016)
Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread
Juliana Lane Paixao dos Santos et al.
FOOD RESEARCH INTERNATIONAL (2016)
Structure-function relationships of bacterial and enzymatically produced reuterans and dextran in sourdough bread baking application
Xiao Yan Chen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)
High-throughput identification of the microbial biodiversity of cocoa bean fermentation by MALDI-TOF MS
S. Miescher Schwenninger et al.
LETTERS IN APPLIED MICROBIOLOGY (2016)
Characterization of lactic acid bacteria isolated from wheat bran sourdough
F. Manini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Characterization of exopolysaccharide and ropy capsular polysaccharide formation by Weissella
Saskia Katharina Malang et al.
FOOD MICROBIOLOGY (2015)
Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life
Claudia Axel et al.
FOOD MICROBIOLOGY (2015)
High-throughput screening assays for antibacterial and antifungal activities of Lactobacillus species
Raffael C. Inglin et al.
JOURNAL OF MICROBIOLOGICAL METHODS (2015)
Lactic metabolism revisited: metabolism of lactic acid bacteria in food fermentations and food spoilage
Michael G. Gaenzle
CURRENT OPINION IN FOOD SCIENCE (2015)
Possible reservoir and routes of transmission of Cronobacter (Enterobacter sakazakii) via wheat flour
Xiuqin Lou et al.
FOOD CONTROL (2014)
Microbial ecology of sourdough fermentations: Diverse or uniform?
L. De Vuyst et al.
FOOD MICROBIOLOGY (2014)
The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures
Brid Brosnan et al.
TALANTA (2014)
Antifungal Hydroxy Fatty Acids Produced during Sourdough Fermentation: Microbial and Enzymatic Pathways, and Antifungal Activity in Bread
Brenna A. Black et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2013)
Biofilm formation and exopolysaccharide (EPS) production by Cronobacter sakazakii depending on environmental conditions
Jin-Ho Jung et al.
FOOD MICROBIOLOGY (2013)
Evaluation of Leuconostoc citreum HO12 and Weissella koreensis HO20 isolated from kimchi as a starter culture for whole wheat sourdough
Hyejung Choi et al.
FOOD CHEMISTRY (2012)
Wheat flour non-starch polysaccharides and their effect on dough rheological properties
L. Garofalo et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products
Liam A. M. Ryan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Biodiversity of Exopolysaccharides Produced from Sucrose by Sourdough Lactic Acid Bacteria
Marie-Sophie Bounaix et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products
Francesca Valerio et al.
SYSTEMATIC AND APPLIED MICROBIOLOGY (2009)
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7
F. Dal Bello et al.
JOURNAL OF CEREAL SCIENCE (2007)
Lactic acid bacteria as functional starter cultures for the food fermentation industry
F Leroy et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Shelf life and safety concerns of bakery products - A review
JP Smith et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)
Production of mannitol and lactic acid by fermentation with Lactobacillus intermedius NRRL B-3693
BC Saha et al.
BIOTECHNOLOGY AND BIOENGINEERING (2003)
Mannitol production by lactic acid bacteria: a review
HW Wisselink et al.
INTERNATIONAL DAIRY JOURNAL (2002)
Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B
P Lavermicocca et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)