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Applied and Environmental Microbiology
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Bread

  • PHYSIOLOGY AND BIOTECHNOLOGY
    Self-Cloning Baker's Yeasts That Accumulate Proline Enhance Freeze Tolerance in Doughs
    Tomohiro Kaino, Tetsuya Tateiwa, Satomi Mizukami-Murata, Jun Shima, Hiroshi Takagi
  • PHYSIOLOGY AND BIOTECHNOLOGY
    Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
    Roel Van der Meulen, Ilse Scheirlinck, Ann Van Schoor, Geert Huys, Marc Vancanneyt, Peter Vandamme, Luc De Vuyst
  • Food Microbiology
    Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease
    Carlo G. Rizzello, Maria De Angelis, Raffaella Di Cagno, Alessandra Camarca, Marco Silano, Ilario Losito, Massimo De Vincenzi, Maria D. De Bari, Francesco Palmisano, Francesco Maurano, Carmen Gianfrani, Marco Gobbetti
  • Food Microbiology
    Combination of Multiplex PCR and PCR-Denaturing Gradient Gel Electrophoresis for Monitoring Common Sourdough-Associated Lactobacillus Species
    Luca Settanni, Sara Valmorri, Douwe van Sinderen, Giovanna Suzzi, Antonello Paparella, Aldo Corsetti
  • Food Microbiology
    Functional Characterization of the Proteolytic System of Lactobacillus sanfranciscensis DSM 20451T during Growth in Sourdough
    Nicoline Vermeulen, Melanie Pavlovic, Matthias A. Ehrmann, Michael G. Gänzle, Rudi F. Vogel
  • Food Microbiology
    Inducible Gene Expression in Lactobacillus reuteri LTH5531 during Type II Sourdough Fermentation
    Fabio Dal Bello, Jens Walter, Stefan Roos, Hans Jonsson, Christian Hertel
  • Food Microbiology
    Rapid Differentiation and In Situ Detection of 16 Sourdough Lactobacillus Species by Multiplex PCR
    Luca Settanni, Douwe van Sinderen, Jone Rossi, Aldo Corsetti
  • Food Microbiology
    Sourdough Bread Made from Wheat and Nontoxic Flours and Started with Selected Lactobacilli Is Tolerated in Celiac Sprue Patients
    Raffaella Di Cagno, Maria De Angelis, Salvatore Auricchio, Luigi Greco, Charmaine Clarke, Massimo De Vincenzi, Claudio Giovannini, Massimo D'Archivio, Francesca Landolfo, Giampaolo Parrilli, Fabio Minervini, Elke Arendt, Marco Gobbetti
  • Food Microbiology
    Identification and Population Dynamics of Yeasts in Sourdough Fermentation Processes by PCR-Denaturing Gradient Gel Electrophoresis
    Christiane B. Meroth, Walter P. Hammes, Christian Hertel
  • Food Microbiology
    Rope-Producing Strains of Bacillus spp. from Wheat Bread and Strategy for Their Control by Lactic Acid Bacteria
    Olimpia Pepe, Giuseppe Blaiotta, Giancarlo Moschetti, Teresa Greco, Francesco Villani

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Print ISSN: 0099-2240; Online ISSN: 1098-5336