Biomedical Engineering Reference
In-Depth Information
69. Meroth CB, Walter J, Hertel C, Brandt MJ, Hammes WP (2003) Monitoring the bacterial
population dynamics in sourdough fermentation processes by using PCR-denaturing gradient
gel electrophoresis. Appl Environ Microbiol 69:475-482
70. Meroth CB, Hammes WP, Hertel C (2003) Identification and population dynamics of yeasts
in sourdough fermentation processes by PCR-denaturing gradient gel electrophoresis. Appl
Environ Microbiol 69:7453-7461
71. Rosenquist H, Hansen A (2000) The microbial stability of two bakery sourdoughs made from
conventionally and organically grown rye. Food Microbiol 17:241-250
72. Siragusa S, Di Cagno R, Ercolini D, Minervini F, Gobbetti M, De Angelis M (2009)
Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during
wheat flour sourdough type I propagation using
Lactobacillus sanfranciscensis
starters. Appl
Environ Microbiol 75:1099-1109
73. Scheirlinck I, Van der Meulen R, Van Schoor A, Vancanneyt M, De Vuyst L, Vandamme P,
Huys G (2008) Taxonomic structure and stability of the bacterial community in Belgian sour-
dough ecosystems as assessed by culture and population fingerprinting. Appl Environ
Microbiol 74:2414-2423
74. Holzapfel WH (2002) Appropriate starter culture technologies for small-scale fermentation
in developing countries. Int J Food Microbiol 75:197-212
75. Gänzle MG, Loponen J, Gobbetti M (2008) Proteolysis in sourdough fermentations: mecha-
nisms and potential for improved bread quality. Trends Food Sci Tech 19:513-521
76. Di Cagno R, De Angelis M, Lavermicocca P, De Vincenzi M, Giovannini C, Faccia M,
Gobbetti M (2002) Proteolysis by sourdough lactic acid bacteria: effects on wheat flour pro-
tein fractions and gliadin peptides involved in human cereal intolerance. Appl Environ
Microbiol 68:623-633
77. Thiele C, Gaenzle MG, Vogel RF (2003) Fluorescence labeling of wheat proteins for deter-
mination of gluten hydrolysis and depolymerization during dough processing and sourdough
fermentation. J Agric Food Chem 51:2745-2752
78. Gobbetti M, Simonetti MS, Rossi J, Cossignani L, Corsetti A, Damiani P (1994) Free D- and
L-amino acid evolution during sourdough fermentation and baking. J Food Sci 59:881-884
79. Spicher G, Nierle W (1988) Proteolytic activity of sourdough bacteria. Appl Microbiol
Biotechnol 28:487-492
80. Thiele C, Gänzle MG, Vogel RF (2002) Contribution of sourdough lactobacilli, yeast, and
cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal
Chem 79:45-51
81. Elkhalifa A, Bernhardt R, Bonomi F, Iametti S, Pagani M, Zardi M (2006) Fermentation
modifies protein/protein and protein/starch interactions in sorghum dough. Eur Food Res
Technol 222:559-564
82. Mugula JK, Nnko SAM, Narvhus JA, Sørhaug T (2003) Microbiological and fermentation
characteristics of togwa, a Tanzanian fermented food. Int J Food Microbiol 80:187-199
83. Anderson RP, Degano P, Godkin AJ, Jewell DP, Hill AVS (2000) In vivo antigen challenge in
celiac disease identifies a single transglutaminase-modified peptide as the dominant A-gliadin
T-cell epitope. Nat Med 6:337-342
84. Kendall M, Schneider R, Cox PS, Hawkins CF (1972) Gluten subfractions in coeliac disease.
Lancet 18:1065-1067
85. Wieser H, Vermeulen N, Gaertner F, Vogel R (2008) Effects of different
Lactobacillus
and
Enterococcus
strains and chemical acidification regarding degradation of gluten proteins dur-
ing sourdough fermentation. Eur Food Res Technol 226:1495-1502
86. Di Cagno R, De Angelis M, Auricchio S, Greco L, Clarke C, De Vincenzi M, Giovannini
C, D'Archivio M, Landolfo F, Parrilli G, Minervini F, Arendt E, Gobbetti M (2004) Sourdough
bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated
in celiac sprue patients. Appl Environ Microbiol 70:1088-1096
87. De Angelis M, Coda R, Silano M, Minervini F, Rizzello CG, Di Cagno R, Vicentini O, De
Vincenzi M, Gobbetti M (2006) Fermentation by selected sourdough lactic acid bacteria to
decrease coeliac intolerance to rye flour. J Cereal Sci 43:301-314
