Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough

Lactic acid bacteria as functional starter cultures for the food fermentation industry

Frédéric Leroy, Luc De Vuyst · Trends in Food Science & Technology · 2003 · 1.7K citations

Probiotic, Food Fermentation, In Vitro Fermentation +11

Distribution of bacterioplankton in meromictic Lake Saelenvannet, as determined by denaturing gradient gel electrophoresis of PCR-amplified gene fragments coding for 16S rRNA

Larry J. Forney, Frida Lise Daae, Vigdis Torsvik · Applied and Environmental Microbiology · 1997 · 1.3K citations · Full text

Engineering, Pcr-amplified Gene Fragments, Archaea +16

The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst, Patricia Neysens · Trends in Food Science & Technology · 2004 · 612 citations

Microbial Diversity, Microbial Ecology, Environmental Microbiology +5

Applicability of rep-PCR fingerprinting for identification of<i>Lactobacillus</i>species

Dirk Gevers, Geert Huys, Jean Swings · FEMS Microbiology Letters · 2001 · 607 citations · Full text

Lactobacilli in sourdough fermentation

Aldo Corsetti, Luca Settanni · Food Research International · 2006 · 483 citations

Probiotic, Food Fermentation, In Vitro Fermentation +5