Cargando…

Taxonomic structure of bacterial communities in sourdoughs of spontaneous fermentation

The article is devoted to the study of the microbiome of spontaneously fermented sourdoughs. The aim of the work was to study the inf luence of the technological parameters of sourdough propagations on the taxonomic structure of the microbiome of spontaneously fermented sourdoughs. Two spontaneously...

Descripción completa

Detalles Bibliográficos
Autores principales:	Khlestkin, V.K., Lockachuk, M.N., Savkina, O.A., Kuznetsova, L.I., Pavlovskaya, E.N., Parakhina, O.I.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Federal Research Center Institute of Cytology and Genetics of Siberian Branch of the Russian Academy of Sciences 2022
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9260649/ https://www.ncbi.nlm.nih.gov/pubmed/35864940 http://dx.doi.org/10.18699/VJGB-22-47

Ejemplares similares

Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread
por: Škrobot, Dubravka, et al.
Publicado: (2022)

Determination of Technological Parameters and Characterization of Microbiota of the Spontaneous Sourdough Fermentation of Hull-Less Barley
por: Reidzane, Sanita, et al.
Publicado: (2021)

Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour
por: Boreczek, Jakub, et al.
Publicado: (2020)

Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs
por: Syrokou, Maria K., et al.
Publicado: (2021)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
por: Tovar, Luis E. Rojas, et al.
Publicado: (2021)

Apple Pomace as a Sustainable Substrate in Sourdough Fermentation
por: Martău, Gheorghe Adrian, et al.
Publicado: (2021)

Italian legumes: effect of sourdough fermentation on lunasin-like polypeptides
por: Rizzello, Carlo Giuseppe, et al.
Publicado: (2015)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Multiple Techno-Functional Characteristics of Leuconostoc and Their Potential in Sourdough Fermentations
por: Müller, Denise C., et al.
Publicado: (2021)

Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation
por: Bessmeltseva, Marianna, et al.
Publicado: (2014)

Impact of pH on succession of sourdough lactic acid bacteria communities and their fermentation properties
por: OSHIRO, Mugihito, et al.
Publicado: (2020)

Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread
por: Di Nunzio, Mattia, et al.
Publicado: (2018)

Taxonomic and Functional Characterization of the Microbial Community During Spontaneous in vitro Fermentation of Riesling Must
por: Sirén, Kimmo, et al.
Publicado: (2019)

Contribution of glutamate decarboxylase in Lactobacillus reuteri to acid resistance and persistence in sourdough fermentation
por: Su, Marcia S, et al.
Publicado: (2011)

Sourdoughs fermented by autochthonous Lactobacillus strains improve the quality of gluten‐free bread
por: Gharekhani, Mehdi, et al.
Publicado: (2021)

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality
por: Karimi, Nayereh, et al.
Publicado: (2021)

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
por: Lafuente, Carla, et al.
Publicado: (2023)

Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum
por: Gabriele, Morena, et al.
Publicado: (2023)

Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough
por: Pejcz, Ewa, et al.
Publicado: (2021)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
por: Chen, Hung-Yueh, et al.
Publicado: (2021)

FODMAP Fingerprinting of Bakery Products and Sourdoughs: Quantitative Assessment and Content Reduction through Fermentation
por: Pitsch, Johannes, et al.
Publicado: (2021)

The Mutual Influence of Predominant Microbes in Sourdough Fermentation: Focusing on Flavor Formation and Gene Transcription
por: Liu, Tongjie, et al.
Publicado: (2022)

16S-rRNA-Based Metagenomic Profiling of the Bacterial Communities in Traditional Bulgarian Sourdoughs
por: Baev, Vesselin, et al.
Publicado: (2023)

Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations
por: Zheng, Jinshui, et al.
Publicado: (2015)

Influence of Sourdough Fermentation on Amino Acids Composition, Phenolic Profile, and Antioxidant Properties of Sorghum Biscuits
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2018)

Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours
por: Palla, Michela, et al.
Publicado: (2020)

Response surface methodology for investigating the effects of sourdough fermentation conditions on Iranian cup bread properties
por: Abedfar, Abbas, et al.
Publicado: (2019)

Proteomic Analysis Explores Interactions between Lactiplantibacillus plantarum and Saccharomyces cerevisiae during Sourdough Fermentation
por: Zhang, Guohua, et al.
Publicado: (2021)

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile
por: Vasilica, Beldean (Tătar) Bianca, et al.
Publicado: (2022)

Online Monitoring of Sourdough Fermentation Using a Gas Sensor Array with Multivariate Data Analysis
por: Anker, Marvin, et al.
Publicado: (2023)

Sourdough Microbiome Comparison and Benefits
por: Lau, Siew Wen, et al.
Publicado: (2021)

Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads
por: Pontonio, Erica, et al.
Publicado: (2017)

Taxonomic and environmental distribution of bacterial amino acid auxotrophies
por: Ramoneda, Josep, et al.
Publicado: (2023)

Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics
por: Sevgili, Ayse, et al.
Publicado: (2023)

Sourdough Fermentation of Wheat Flour does not Prevent the Interaction of Transglutaminase 2 with α(2)-Gliadin or Gluten
por: Engström, Niklas, et al.
Publicado: (2015)

Sourdough Fermentation Degrades Wheat Alpha-Amylase/Trypsin Inhibitor (ATI) and Reduces Pro-Inflammatory Activity
por: Huang, Xin, et al.
Publicado: (2020)

Isolation of Exopolysaccharide-Producing Yeast and Lactic Acid Bacteria from Quinoa (Chenopodium Quinoa) Sourdough Fermentation
por: Franco, Wendy, et al.
Publicado: (2020)

Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread
por: Dapčević-Hadnađev, Tamara, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_9m2omeba0mhimth1no7jl6j1a0