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Lactobacillus sanfranciscensis

Known as: Lactobacillus sanfrancisco 
 
National Institutes of Health

Papers overview

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2018
2018
Disulfide exchange reactions in wheat dough impact the polymerization of gluten and the volume of bread. In wheat sourdoughs… Expand
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2016
2016
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the… Expand
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2016
2016
Lactobacillus sanfranciscensis is the predominant key lactic acid bacterium in traditionally fermented sourdoughs. Despite its… Expand
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2016
2016
A Gram-stain-positive, lactic acid bacterium, strain Ru20-1T, was isolated from a flower (West-Indian jasmine) collected from… Expand
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2015
2015
Sixteen sourdoughs (FS1-FS16) used for the manufacture of traditional French breads were characterized by strongly acid… Expand
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2015
2015
Probiotics are live microorganisms which when administered in adequate amounts, confer health benefits on the host. Their use is… Expand
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2010
2010
This work aimed at showing the effect of pheromone plantaricin A (PlnA) by Lactobacillus plantarum DC400 towards other sourdough… Expand
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Highly Cited
2006
Highly Cited
2006
Bread spoilage is mainly due to the growth of filamentous fungi, and metabolites produced during sourdough fermentation by… Expand
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1996
1996
SummarypC 194Amy, a construct containing an amylase encoding gene, was introduced in Lactobacillus sanfrancisco CB1 by… Expand
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1994
1994
ZusammenfassungDie Haltbarkeit von Sauerteig-Brot gegen mikrobiologische Verderbnis beruht auf seinem Säuregehalt. Als sekundäres… Expand
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