Biomedical Engineering Reference
In-Depth Information
5. Ehrmann MA, Vogel RF (2005) Molecular taxonomy and genetics of sourdough lactic acid
bacteria. Trends Food Sci Technol 16:31-42
6. De Vuyst L, Neysens P (2005) The sourdough microflora: biodiversity and metabolic
interactions. Trends Food Sci Technol 16:43-56
7. Vogel RF, Knorr R, Müller MRA, Steudel U, Gänzle MG, Ehrmann MA, Vogel RF, Knorr R,
Müller MRA, Steudel U, Gänzle MG, Ehrmann MA (1999) Non-dairy lactic fermentations.
The cereal world. Antonie van Leeuwenhoek 76:403-411
8. Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP (2003) Monitoring the bacterial
population dynamics in sourdough fermentation processes by using PCR- denaturing gradi-
ent gel electrophoresis. Appl Environ Microbiol 69:475-482
9. Gänzle MG, Ehmann MA, Hammes WP (1998) Modelling of growth of
Lactobacillus
sanfranciscensis
and
Candida milleri
in response to process parameters of the sourdough
fermentation. Appl Environ Microbiol 64:2616-2623
10. Wolfrum G (2003) Wachstum und Physiologie der Mikroflora in Getreidefermentationen.
Dissertation, Fakultät Wissenschaftszentrum Weihenstephan für Ernährung, Landnutzung
und Umwelt der Technischen Universität München
11. Messens W, Neysens P, Vansieleghem W, Vanderhoeven J, De Vuyst L (2002) Modeling
growth and bacteriocin production by
Lactobacillus amylovorus
DCE 471 in response to tem-
perature and pH values used for sourdough fermentation. Appl Environ Microbiol
68:1431-1435
12. Passos FV, Fleming HP, Ollis DF, Felder RM, McFeeters RF (1994) Kinetics and modeling of
lactic acid production by
Lactobacillus plantarum
. Appl Environ Microbiol 60:2627-2636
13. Hammes WP, Vogel RF (1995) The genus
Lactobacillus
. In: Wood BJB, Holzapfel WH (eds)
The genera of lactic acid bacteria. Blackie Academic and Professional, London, p 19
14. Vrancken G, Rimaux T, De Vuyst L, Leroy F (2008) Kinetic analysis of growth and sugar
consumption by
Lactobacillus fermentum
IMDO 130101 reveals adaptation to the acidic
sourdough ecosystem. Int J Food Microbiol 128:58-66
15. Galle S, Schwab C, Arendt E, Gänzle M (2010) Exopolysaccharide forming
Weissella
strains
as starter cultures for sorghum and wheat sourdoughs. J Agric Food Chem 58:5834-5841
16. Korakli M, Vogel RF (2003) Purification and characterization of mannitol dehydrogenase
from
Lactobacillus sanfranciscensis
. FEMS Microbiol Lett 220:281-286
17. Liu SQ (2003) Practical implication of lactose and pyruvate metabolism by lactic acid bacte-
ria in food and beverage fermentation. Int J Food Microbiol 83:115-131
18. De Angelis M, Gobbetti M (1999)
Lactobacillus sanfranciscensis
CB1: manganese, oxigen,
superoxide dismutase and metabolism. Appl Microbiol Biotechnol 51:358-363
19. De Angelis M, Gobbetti M (2004) Environmental stress response in
Lactobacillus
: a review.
Proteomics 4:106-122
20. Zhang C, Gänzle MG (2010) Metabolic pathway of a-ketoglutarate in
Lactobacillus sanfran-
ciscensis
and
Lactobacillus reuteri
during sourdough fermentation. J Appl Microbiol
109:1301-1310
21. Vermeulen N, Czerny M, Gänzle MG, Schieberle P, Vogel RF (2007) Reduction of (E)-2-
nonenal and (E, E)-2,4-decadienal during sourdough fermentation. J Cereal Sci 45:78-87
22. Vermeulen N, Kretzer J, Machalitza H, Vogel RF, Gänzle MG (2006) Influence of redox-
reactions catalysed by homo- and heterofermentative lactobacilli on gluten in wheat sour-
doughs. J Cereal Sci 43:137-143
23. Ferain T, Schanck AN, Delcour J (1996) 13 C nuclear magnetic resonance analysis of glucose
and citrate end products in an ldhL-ldhD double-knockout strain of
Lactobacillus plantarum
.
J Bacteriol 178:7311-7315
24. Hansen Å, Schieberle P (2005) Generation of aroma compounds during sourdough fermenta-
tion: applied and fundamental aspects. Trends Food Sci Technol 16:85-94
25. Damiani P, Gobbetti M, Cossignani L, Corsetti A, Simonetti MS, Rossi J (1996) The sour-
dough microflora. Characterization of hetero- and homofermentative lactic acid bacteria,
yeast and their interactions on the basis of the volatile compounds produced. Z Lebensm Wiss
Technol 29:63-70
