The diversity and function of sourdough starter microbiomes
Elizabeth A. Landis, Angela M. Oliverio, Erin A. McKenney, Lauren M. Nichols, Nadine Kfoury, Manon Biarc, Marilyn Bernhard, Girish Kumar, Eva David, Alana B. Jenkins, Siddharth Hariharan, Anne A. Madden, Shalvi Patel, Amy Xu, C. Jessica E. Metcalf, Alisdair R. Fernie, Rob Dunn, Benjamin E. Wolfe
eLife
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera
Jinshui Zheng, Stijn Wittouck, Erick Salvetti, Charles M. A. P. Franz, Hugh M. B. Harris, Paola Mattarelli, Paul W. O'Toole, Bruno Pot, Peter Vandamme, Jens Walter, Kensuke Watanabe, Stefan Wuyts, Giovanna E. Felis, Michael G. Gänzle, Sarah Lebeer
International Journal of Systematic and Evolutionary Microbiology
Influences of Ingredients and Bakers on the Bacterial and Fungal Microbiota of Sourdough Fermentations
Aspen T. Reese, Anne A. Madden, Elizabeth A. Landis, Angela M. Oliverio, Lauren M. Nichols, Rob R. Dunn, Benjamin E. Wolfe
mSphere
Bread Aeration and Dough Rheology: An Introduction
Grant M. Campbell, Peter J. Martin
Breadmaking: Improving Quality (3. Baskı)
Use of Sourdough in Low FODMAP Baking
Jussi Loponen, Michael Gänzle
Foods
Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
Amaia Arranz-Otaegui, Lara Gonzalez Carretero, Monika N. Ramsey, Dorian Q. Fuller, Tobias Richter
Proceedings of the National Academy of Sciences (PNAS)
Insect frass in stored cereal products as a potential source of Fructilactobacillus sanfranciscensis
F. Boiocchi, L. Regolini, G. Galaverna, A. Suma, C. Bello, P. Mattarelli
Journal of Applied Microbiology
Microbial ecology of sourdough fermentations: Diverse or uniform?
Luc De Vuyst, Stefan Van Kerrebroeck, Hélène Harth, Guanqun Hu, Gisèle Anne Fabienne, Frédéric Leroy
Food Microbiology
Safety for Patients With Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed by Sourdough Enzymes and Lactobacilli
Luigi Greco, Marco Gobbetti, Raffaella Auricchio, Raffaella Di Cagno, Filomena Paparo, Maria De Angelis, Ernesto Mayer
Clinical Gastroenterology and Hepatology
Principles of Cereal Science and Technology
Jan A. Delcour, R. Carl Hoseney
AACC International
Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality
Michael G. Gänzle, Jussi Loponen, Marco Gobbetti
Trends in Food Science & Technology
The sourdough microflora: biodiversity and metabolic interactions
Luc De Vuyst, Patricia Neysens
Trends in Food Science & Technology
Moderate Decrease of pH by Sourdough Fermentation Is Sufficient To Prevent Phytate-Mediated Mineral Deficiency
Fanny Leenhardt, Marie-Anne Levrat-Verny, Emilie Chanliaud, Christian Rémésy
Journal of Agricultural and Food Chemistry
Tekhnologiya Khlebopekarnogo Proizvodstva (Fırıncılık Üretim Teknolojisi)
L. Ya. Auerman
Professiya, St. Petersburg
Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids and Key Flavor Compounds in Wheat Sourdoughs
Claudia Thiele, Michael G. Gänzle, Rudi F. Vogel
Cereal Chemistry
Modeling of Growth of Lactobacillus sanfranciscensis and Candida humilis in Sourdough
Michael Gänzle, M. Ehmann, Walter P. Hammes
Applied and Environmental Microbiology
Site of Einkorn Wheat Domestication Identified by DNA Fingerprinting of Wild Progenitors
Manfred Heun, Ralf Schäfer-Pregl, Dieter Klawan, Renato Castagna, Monica Accerbi, Basilio Borghi, Francesco Salamini
Science
Le Goût du Pain
Raymond Calvel
Éditions Jérôme Villette