Keywords: Sourdough; Species diversity; Process conditions; Lactic acid bacteria; Lactobacillus sanfranciscensis; Yeasts;
مقالات ISI (ترجمه نشده)
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Keywords: Sourdough; Lactobacillus sanfranciscensis; Torulaspora delbrueckii; Metataxonomic; Volatile compounds;
Keywords: Zymomonas mobilis; Lactobacillus sanfranciscensis; Dough-model system; Bacterial association; Yeast intolerance; Yeast-free products;
Keywords: Selection; Dispersal; Yeast; Lactobacillus sanfranciscensis; High-resolution melting quantitative PCR;
Keywords: Lactic acid bacteria; Yeast; Lactobacillus sanfranciscensis; Kazachstania sp.; Saccharomyces sp.
Keywords: Sourdough; Lactic acid bacteria; Lactobacillus sanfranciscensis;
Keywords: Sourdough; Lactobacillus sanfranciscensis; Amylase; Maltose metabolism; Arabinoxylan; Exopolysaccharide; Bioactive peptides; Phenolic acids; Hydroxy fatty acids; Lipid oxidation
Identification and characterization of lactic acid bacteria and yeasts of PDO Tuscan bread sourdough by culture dependent and independent methods
Keywords: ARDRA; ITS-RFLP; PCR-DGGE; Lactobacillus sanfranciscensis; Candida milleri; Saccharomyces cerevisiae;
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs
Keywords: Lactobacillus sanfranciscensis; Sourdough; Multilocus sequence typing; Pulsed-field gel electrophoresis
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme
Keywords: Lactobacillus sanfranciscensis; Bacteriophage; Dextranase; Lysogenic conversion; Sourdough
Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough
Keywords: Sourdough; Lactobacillus sanfranciscensis; Species-specific PCR; Subtyping; Randomly Amplified Polymorphic DNA (RAPD); VITEK2 Compact
Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles
Keywords: Genotyping; Cluster analysis; RAPD–PCR; Lactobacillus sanfranciscensis; Simpson's index; Shannon's index
Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads
Keywords: Steamed bread; Lactic acid bacteria fermentation; Spontaneous fermentation; Volatiles profile; LAB; lactic acid bacteria; LB; Lactobacillus delbrueckii subsp bulgaricus; LBr; Lactobacillus brevis; LP; Lactobacillus plantarum; LS; Lactobacillus sanfrancisc
Glutathione improves the cold resistance of Lactobacillus sanfranciscensis by physiological regulation
Keywords: Lactobacillus sanfranciscensis; Glutathione; Cold stress; Metabolic regulation; Proteomics analysis;
Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods
Keywords: Sourdough; Lagaccio; Panettone; Lactobacillus sanfranciscensis; Candida milleri; Saccharomyces cerevisiae
Contribution of the NADH-oxidase (Nox) to the aerobic life of Lactobacillus sanfranciscensis DSM20451T
Keywords: Lactobacillus sanfranciscensis; NADH-oxidase; Manganese; Oxygen tolerance;
Synthesis of cyclopropane fatty acids in Lactobacillus helveticus and Lactobacillus sanfranciscensis and their cellular fatty acids changes following short term acid and cold stresses
Keywords: Lactobacillus helveticus; Lactobacillus sanfranciscensis; Cyclopropane fatty acids; Cold stress; Acid stress
Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes
Keywords: Marinated seafood salad; Listeria monocytogenes challenge test; Lactobacillus sanfranciscensis
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations
Keywords: Co-fermentations; Enterococcus faecium; Lactobacillus sanfranciscensis; Pediococcus pentosaceus; Sourdough; Lactic acid bacteria
Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs
Keywords: Lactobacillus sanfranciscensis; Rep-PCR; Proteolytic and acidifying activities; Sourdough baked goods
Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs
Keywords: Wheat sourdough; Lactobacillus sanfranciscensis; Glutathione-dehydrogenase; GlutenDACM, N-(7-dimethylamino-4-methylcumarin-3-yl)-maleimide; GMP, glutenin macropolymer; GSH, reduced glutathione; GshR, glutathione reductase; GSSG, oxidised glutathione; HPLC