| scholarly article | Q13442814 |
| P356 | DOI | 10.1111/JAM.12045 |
| P698 | PubMed publication ID | 23082800 |
| P2093 | author name string | A Mihhalevski | |
| E Viiard | |||
| I Sarand | |||
| T Paalme | |||
| T Rühka | |||
| P2860 | cites work | The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation | Q24537334 |
| Taxonomic structure and monitoring of the dominant population of lactic acid bacteria during wheat flour sourdough type I propagation using Lactobacillus sanfranciscensis starters | Q24652364 | ||
| Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprinting | Q24655321 | ||
| Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs | Q24676428 | ||
| 16S ribosomal DNA amplification for phylogenetic study | Q24681548 | ||
| Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis | Q30759826 | ||
| Lactobacillus suntoryeus sp. nov., isolated from malt whisky distilleries | Q30980481 | ||
| Dynamics and biodiversity of populations of lactic acid bacteria and acetic acid bacteria involved in spontaneous heap fermentation of cocoa beans in Ghana | Q31097584 | ||
| Denaturing gradient gel electrophoresis gel expansion (DGGEGE)--an attempt to resolve the limitations of co-migration in the DGGE of complex polymicrobial communities | Q33226220 | ||
| Critical evaluation of two primers commonly used for amplification of bacterial 16S rRNA genes | Q33320960 | ||
| Description of the microflora of sourdoughs by culture-dependent and culture-independent methods | Q33403124 | ||
| Genetic diversity in the lactose operons of Lactobacillus helveticus strains and its relationship to the role of these strains as commercial starter cultures. | Q33716456 | ||
| Peptidases and amino acid catabolism in lactic acid bacteria. | Q33757982 | ||
| Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry | Q33766536 | ||
| Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. | Q36750395 | ||
| Lactobacillus panis sp. nov., from sourdough with a long fermentation period | Q36834346 | ||
| Invited review: Lactobacillus helveticus--a thermophilic dairy starter related to gut bacteria. | Q37790479 | ||
| Genetic diversity in proteolytic enzymes and amino acid metabolism among Lactobacillus helveticus strains. | Q38408740 | ||
| Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs | Q40006044 | ||
| API ZYM: a simple rapid system for the detection of bacterial enzymes | Q41247265 | ||
| Genome sequence of Lactobacillus helveticus, an organism distinguished by selective gene loss and insertion sequence element expansion | Q41911592 | ||
| Lactic acid bacteria community dynamics and metabolite production of rye sourdough fermentations share characteristics of wheat and spelt sourdough fermentations | Q42910456 | ||
| Crucial role for insertion sequence elements in Lactobacillus helveticus evolution as revealed by interstrain genomic comparison. | Q42920850 | ||
| Comparative study of culture media used for sourdough lactobacilli | Q43277818 | ||
| Lactobacillus suntoryeus Cachat and Priest 2005 is a later synonym of Lactobacillus helveticus (Orla-Jensen 1919) Bergey et al. 1925 (Approved Lists 1980). | Q44760381 | ||
| P433 | issue | 2 | |
| P921 | main subject | Lactobacillus helveticus | Q142378 |
| sourdough starter | Q904889 | ||
| P304 | page(s) | 404-412 | |
| P577 | publication date | 2012-12-12 | |
| P1433 | published in | Journal of Applied Microbiology | Q15756992 |
| P1476 | title | Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species | |
| P478 | volume | 114 |
| Q45095128 | Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt |
| Q31043220 | Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters |
| Q35153001 | Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation |
| Q64992169 | Impact of process conditions on the microbial community dynamics and metabolite production kinetics of teff sourdough fermentations under bakery and laboratory conditions. |
| Q58700776 | Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients |
| Q35630886 | Microbial diversity and their roles in the vinegar fermentation process |
| Q46158315 | Peptidoglycan hydrolases as species-specific markers to differentiate Lactobacillus helveticus from Lactobacillus gallinarum and other closely related homofermentative lactobacilli |
| Q61444320 | Tap water is one of the drivers that establish and assembly the lactic acid bacterium biota during sourdough preparation |
Search more.