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Sourdough breads and related products
Grinding of cereals and addition of water results in the formation of a dough which, after some time, will turn into a sourdough characterized by acid taste, aroma and increased volume due to gasExpand
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Lactose: Crystallization, hydrolysis and value-added derivatives
Lactose, the most abundant component of milk of most mammals, has been thoroughly studied for its physico-chemical properties, crystallization behavior and importance as a fermentation medium.Expand
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Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
ABSTRACT We investigated the effect of the ecological factors pH, temperature, ionic strength, and lactate, acetate, and ethanol levels on Candida milleri and two strains of LactobacillusExpand
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Lifestyles in transition: evolution and natural history of the genus Lactobacillus.
Lactobacillus species are found in nutrient-rich habitats associated with food, feed, plants, animals and humans. Due to their economic importance, the metabolism, genetics and phylogeny ofExpand
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Molecular and functional characterization of a levansucrase from the sourdough isolate Lactobacillus sanfranciscensis TMW 1.392
Exopolysaccharides (EPS) produced in situ by sourdough lactobacilli affect rheological properties of dough as well as bread quality and may serve as prebiotics. The aim of this study was toExpand
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Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough.
The metabolic pathways of lactic acid bacteria that influence bread quality are coupled to the central carbon flux by the availability of cofactors influencing the cellular and environmental redoxExpand
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Health benefits of fermented foods: microbiota and beyond.
Fermented foods and beverages were among the first processed food products consumed by humans. The production of foods such as yogurt and cultured milk, wine and beer, sauerkraut and kimchi, andExpand
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Glucosyltransferase A (GtfA) and inulosucrase (Inu) of Lactobacillus reuteri TMW1.106 contribute to cell aggregation, in vitro biofilm formation, and colonization of the mouse gastrointestinal tract.
Members of the genus Lactobacillus are common inhabitants of the proximal gastrointestinal tract of animals such as mice, rats, chickens and pigs, where they form epithelial biofilms. Little is knownExpand
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Metabolic and functional properties of lactic acid bacteria in the gastro-intestinal ecosystem: a comparative in vitro study between bacteria of intestinal and fermented food origin.
Metabolic and functional properties of probiotic lactic acid bacteria (LAB) in the human gastro-intestinal ecosystem may be related to certain beneficial health effects. In this study, lactobacilliExpand
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Genetic determinants of heat resistance in Escherichia coli
Escherichia coli AW1.7 is a heat resistant food isolate and the occurrence of pathogenic strains with comparable heat resistance may pose a risk to food safety. To identify the genetic determinantsExpand
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