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 20451^T 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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