Biochemistry and physiology of sourdough lactic acid bacteria

By M. Gobbetti, M. Angelis, A. Corsetti, R. Cagno. 2005

327 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/be6b539064efc62bedbdfd2decb6e394b2e1ff9e

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. F. Leroy
2. L. De Vuyst
3. Frédéric Ravyts
4. M. Gänzle
5. Markus Tieking
6. F. Remize
7. Amandine Fessard

In Nutrition and Dietetics

1. F. Leroy
2. L. De Vuyst
3. Frédéric Ravyts
4. M. Gänzle
5. Markus Tieking
6. F. Remize
7. Amandine Fessard

Citations in the corpus

• Exploitation of vegetables and fruits through lactic acid fermentation. (2013, background): “Overall, microbial adaptation to acidic conditions includes the use of non conventional carbon sources either to synthesize additional ATP moles or to favour the homeostasis of the intracellular pH (Gobbetti et al., 2005).”
• Exopolysaccharides from cereal-associated lactobacilli (2005, methodology): “The suitability of this approach was demonstrated using the example of arginine metabolism of Lactobacillus pontis and its impact on bread flavor (Ehrmann & Vogel, 2005; Gobbetti, 2005; Thiele, Gänzle, & Vogel, 2002).”
• Bacterial diversity and functionalities in food fermentations (2012, background): “For instance, phenylalanine conversion produces phenyllactic acid that is an antimicrobial agent and therefore of importance in determining the composition of a stable sourdough microbiota [22, 67].”
• Isolation, characterization and identification of lactic acid bacteria involved in traditional fermentation of borde, an Ethiopian cereal beverage (2007, background): “…Caldo, 1985b; Samelis et al., 1994; Johansson et al., 1995; Olasupo et al., 1997; Sanchez et al., 2000; Corsetti et al., 2001; Leisner et al., 2001; Gobbetti et al., 2005), P. pentosaceus and P. acidilactici (Halem et al., 1993), Lb. collinoides (Leisner et al., 2001) and Lb. delbrueckii subsp.…”
• Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology (2018, background): “The synergy of LAB metabolic versatility, favoring adaptation to the various processing conditions; the mechanisms of proto-cooperation with autochthonous yeasts during sourdough fermentation; the carbohydrate and amino acid metabolism; the synthesis of organic acids, exopolysaccharides and antimicr”