Microbial ecology of cereal fermentations

By W. Hammes, M. Brandt, K. Francis, Julia Rosenheim, M. Seitter, Stephanie A Vogelmann. 2005

276 citations recorded by the source corpus.

How researchers see this paper

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

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “This is generally used for whole-grain cereals in more traditional procedures used for the many wholegrain foods consumed in developed countries and several alcoholic beverages (for example, beer, sake, whisky, etc) consumed around the world((434,435)).”
The sourdough microflora: biodiversity and metabolic interactions (2005, background): “However, a much greater variety of additional yeast species have been isolated from sourdoughs (Hammes et al., 2004; Rossi, 1996).”
Cereal-Based Fermented Foods of Africa as Functional Foods (2015, background): “These enzymes may be endogenous or exogenous (Hammes et al., 2005).”
Review: Diversity of Microorganisms in Global Fermented Foods and Beverages (2016, background): “Native strains of Saccharomyces cerevisiae are the principal yeast of most bread fermentations (Hammes et al., 2005), but other non-Saccharomyces yeasts are also significant in many cereal fermentations including Candida, Debaryomyces, Hansenula, Kazachstania, Pichia, Trichosporon, and Yarrowia…”
Lactobacilli in sourdough fermentation (2007, background): “So far, a few less than 50 different species of LAB isolated from sourdough have been reported (Hammes et al., 2005), some of which, e.”