Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome (Q33617343)

28 July 2017

title

Community dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome (English)

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28 July 2017

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3

Joke Allemeersch

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Luc De Vuyst

series ordinal

7

object named as

Luc De Vuyst

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28 July 2017

Geert Huys

4

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ORCID Public Data File 2021

Peter Vandamme

series ordinal

5

object named as

Peter Vandamme

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28 July 2017

2

Roel Van der Meulen

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28 July 2017

1

Stefan Weckx

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28 July 2017

6

Paul Van Hummelen

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28 July 2017

Joke Allemeersch

3

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28 July 2017

language of work or name

English

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publication date

25 June 2010

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Applied and Environmental Microbiology

28 July 2017

published in

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28 July 2017

volume

76

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28 July 2017

issue

16

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28 July 2017

page(s)

5402-5408

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Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota

28 July 2017

cites work

1 reference

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21 June 2018

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21 June 2018

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Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters

21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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21 June 2018

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Metatranscriptome analysis of lactic acid bacteria during kimchi fermentation with genome-probing microarrays

21 June 2018

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30 October 2018

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The complete genomes of Lactobacillus plantarum and Lactobacillus johnsonii reveal extensive differences in chromosome organization and gene content

30 October 2018

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Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and alpha-amylase production at pH 4.0.

30 October 2018

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Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and alpha-amylase production

30 October 2018

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Development of a rapid method for the identification of Lactobacillus spp. isolated from naturally fermented italian sausages using a polymerase chain reaction-temperature gradient gel electrophoresis.

30 October 2018

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A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional flours

30 October 2018

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/20581179

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Bacterial phylogeny based on comparative sequence analysis

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/20581179

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations

1 reference

PubMed

https://pubmed.ncbi.nlm.nih.gov/20581179

inferred from PubMed ID database lookup

12 December 2020

based on heuristic

Identifiers

DOI

10.1128/AEM.00570-10

1 reference

28 July 2017

1 reference

28 July 2017

1 reference