Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Purification and Characterization of Novel Antifungal Compounds from the Sourdough <i>Lactobacillus plantarum</i> Strain 21B

Paola Lavermicocca, Francesca Valerio, Antonio Evidente et al. · Applied and Environmental Microbiology · 2000 · 623 citations · Full text

Agriculture, Food Science, Microbiology +10

The sourdough microflora: Interactions of lactic acid bacteria and yeasts

Marco Gobbetti · Trends in Food Science & Technology · 1998 · 490 citations

Agriculture, Food Science, Microbiology +14

Lactobacilli in sourdough fermentation

Aldo Corsetti, Luca Settanni · Food Research International · 2006 · 489 citations

Agriculture, Food Science, Microbiology +12

Antimould activity of sourdough lactic acid bacteria: identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB1

Aldo Corsetti, Marco Gobbetti, J. Rossi et al. · Applied Microbiology and Biotechnology · 1998 · 361 citations

Agriculture, Food Science, Microbiology +14

Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

Claudia Thiele, Michael G. Gänzle, Rudi F. Vogel · Cereal Chemistry · 2002 · 354 citations

Agriculture, Food Science, Microbiology +17