Journal ArticleDOI
Volatile compounds and bacterial community dynamics of chestnut-flour-based sourdoughs
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TLDR
Monitoring of the microbial dynamics by means of a polyphasic approach based on conventional isolation techniques and PCR-DGGE-based methods and the evaluation of the impact of fermentation on volatile organic compounds formation during sourdoughs ripening found members of the Lactobacillus plantarum group and Pediococcus pentosaceous dominated the Sourdough ecosystems.About:
This article is published in Food Chemistry.The article was published on 2013-12-01. It has received 45 citations till now.read more
Citations
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Journal ArticleDOI
Chemical diversity of microbial volatiles and their potential for plant growth and productivity
TL;DR: The chemical diversity of MVOCs is reviewed by describing microbial–plants and microbial–microbial interactions and MVOC role in inducing phenotypic plant responses and their potential physiological effects on crops are discussed.
Journal ArticleDOI
Sourdough volatile compounds and their contribution to bread: A review
TL;DR: In this paper, a review of the volatile compounds previously reported in sourdough and sour-dough bread in order to highlight the most common ones was carried out to understand their origins and their contribution to bread aroma.
Journal ArticleDOI
Lotus Seed Resistant Starch Regulates Gut Microbiota and Increases Short-Chain Fatty Acids Production and Mineral Absorption in Mice.
TL;DR: Lotus seed resistant starch, known as resistant starch type 3 (LRS3), was orally administered to mice to investigate its effects on the gut microbiota, short-chain fatty acids (SCFAs) production, and mineral absorption, and it showed that mice fed LRS3 displayed a lower level of gut bacterial diversity than other groups.
Book ChapterDOI
Microbial Ecology and Process Technology of Sourdough Fermentation
TL;DR: It is however clear that sourdough-adapted microorganisms are able to withstand stress conditions encountered during their growth, and should be considered as a specific and stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the production of baked goods.
Journal ArticleDOI
Overview of Sourdough Technology: from Production to Marketing
TL;DR: Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making as discussed by the authors, and it can have four classifications according to the fermentation type and the technological process used.
References
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Journal ArticleDOI
Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA
TL;DR: Analysis of the genomic DNA from a bacterial biofilm grown under aerobic conditions suggests that sulfate-reducing bacteria, despite their anaerobicity, were present in this environment.
Journal ArticleDOI
16S ribosomal DNA amplification for phylogenetic study.
TL;DR: A set of oligonucleotide primers capable of initiating enzymatic amplification (polymerase chain reaction) on a phylogenetically and taxonomically wide range of bacteria is described in this paper.
Journal ArticleDOI
A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography.
H. van Den Dool,P. Dec. Kratz +1 more
TL;DR: The equation given by Kovats for the calculation of the retention index in case of isothermal operation is transformed to a more general form to include also the case of linear temperature programmed operation and gives the same retention index for both ways of operation.
Book
Microbiology of Fermented Foods
TL;DR: This book discussesFermented Protein Foods in the Orient: Shoyu and Miso in Japan, and potential Infective and Toxic Microbiological Hazards Associated with the Consumption of Fermented Foods.
Journal ArticleDOI
Monitoring the Bacterial Population Dynamics in Sourdough Fermentation Processes by Using PCR-Denaturing Gradient Gel Electrophoresis
TL;DR: Depending on the prevailing ecological conditions in the different sourdough fermentations, only a few Lactobacillus species were found to be competitive and became dominant and a new species, L. mindensis, was detected.