Lactobacilli in sourdough fermentation

A Corsetti, L Settanni - Food research international, 2007 - Elsevier
Sourdough technology is widely used; it is employed in bread making and for the production
of cakes. Sourdough is characterized by a complex microbial ecosystem, mainly …

Sourdough technology—a traditional way for wholesome foods: a review

RS Chavan, SR Chavan - … Reviews in Food Science and Food …, 2011 - Wiley Online Library
In the present era, consumers wish to have a wide range of foods that are nutritious and
flavorful and have long shelf life without added preservatives. Sourdough is an important …

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae …

J Zheng, S Wittouck, E Salvetti… - … of systematic and …, 2020 - microbiologyresearch.org
The genus Lactobacillus comprises 261 species (at March 2020) that are extremely diverse
at phenotypic, ecological and genotypic levels. This study evaluated the taxonomy of …

Longitudinal investigation of the swine gut microbiome from birth to market reveals stage and growth performance associated bacteria

X Wang, T Tsai, F Deng, X Wei, J Chai, J Knapp… - Microbiome, 2019 - Springer
Background Despite recent advances in the understanding of the swine gut microbiome at
different growth stages, a comprehensive longitudinal study of the lifetime (birth to market) …

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

E Pasolli, F De Filippis, IE Mauriello, F Cumbo… - Nature …, 2020 - nature.com
Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several
strains are regarded as probiotics. Large quantities of live LAB are consumed within …

[图书][B] Lactic acid bacteria: microbiological and functional aspects

S Salminen, A Von Wright - 2004 - taylorfrancis.com
While lactic acid producing fermentation has been utilized to improve the storability,
palatability, and nutritive value of perishable foods for a very long time, only recently have …

Quantitative Analysis of Diverse Lactobacillus Species Present in Advanced Dental Caries

R Byun, MA Nadkarni, KL Chhour… - Journal of clinical …, 2004 - Am Soc Microbiol
Our previous analysis of 65 advanced dental caries lesions by traditional culture techniques
indicated that lactobacilli were numerous in the advancing front of the progressive lesion …

A high-molecular-mass cell-surface protein from Lactobacillus reuteri 1063 adheres to mucus components

S Roos, H Jonsson - Microbiology, 2002 - microbiologyresearch.org
A gene from Lactobacillus reuteri 1063 encoding a cell-surface protein, designated Mub,
that adheres to mucus components in vitro has been cloned and sequenced. The deduced …

[PDF][PDF] The genera lactobacillus and carnobacterium

WP Hammes, C Hertel - The prokaryotes, 2006 - academia.edu
Lactobacilli are Gram-positive, nonsporeforming rods, catalase-negative when growing
without a heme source (eg, blood), usually nonmotile, and occasionally nitrate reducers …

Incorporating a mucosal environment in a dynamic gut model results in a more representative colonization by lactobacilli

P Van den Abbeele, S Roos, V Eeckhaut… - Microbial …, 2012 - Wiley Online Library
To avoid detrimental interactions with intestinal microbes, the human epithelium is covered
with a protective mucus layer that traps host defence molecules. Microbial properties such …