Lactic acid bacteria in cereal-based products

Lactic Acid Bacteria: Microbiological and Functional Aspects, Fourth Edition

Volumn , Issue , 2011, Pages 227-245

  Salovaara, Hannu ^a   Gänzle, Michael ^b  

^a UNIVERSITY OF HELSINKI   (Finland)

^b NONE

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; FERMENTATION; LACTIC ACID; NUTRITION;

ALCOHOLIC FERMENTATION; CEREAL-BASED FOODS; CEREAL-BASED PRODUCTS; FERMENTATION PROCESS; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; NOVEL APPLICATIONS; NUTRITIONAL BENEFITS;

BACTERIA;

EID: 84924184748     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (125)

1. Adeyemi, I.A.; Osunsami, A.T.; Fakorede, M.A.B. Effect of corn varieties on ogi quality. J. Food Sci. 1987, 52, 322-324.
2. Ahrné, S; Nobaek, S.; Jeppsson, B.; Adlerberth, I.; Wold, A.E.; Molin, G. The normal Lactobacillus flora of healthy human rectal and oral mucosa. J. Appl. Microbiol. 1998, 85, 88-94.
3. Arendt, E.K.; Ruan, L.A.M.; Dal Bello, F. Impact of sourdough on the texture of bread. Food Microbiol. 2007, 24, 165-174.
4. Axelsson, L. Lactic acid bacteria: Classification and physiology. In: Lactic Acid Bacteria. Microbiological and Functional Aspects, Salminen, S., von Wright, A., Ouwehand, A., Eds., third ed., Marcel Dekker: New York, 2004, pp. 1-66.
5. Blandino, A.; Al-Aseeri, M.E.; Pandiella, S.S.; Cantero, D.; Webb, C. Cereal-based fermented foods and beverages. A review. Food Res. Int. 2003, 36, 527-543.
6. Böcker, G.; Stolz, P.; Hammes, W.P. Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco und Lactobacillus pontis. Getreide Mehl Brot 1995, 49, 370-374.
7. Böcker, G.; Vogel, R.F.; Hammes, W.P. Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht Sauerteig Präparat. Getreide Mehl Brot 1990, 44, 269-274.
8. Brandt, M.J. Sourdough products for convenient use in baking. Food Microbiol. 2007, 24, 161-164.
9. Brandt, M.J.; Gänzle, M.G. (eds.). 2005. Handbuch Sauerteig. Behr’s Verlag, Bayreuth, 427 p.
10. Brandt, M.J.; Hammes, W.P. Einfluss von Fructosanen auf die Sauerteigfermentation. Getreide Mehl Brot 2001, 55, 341-345.
11. Brandt, M.J.; Hammes, W.P. Mikrobiologie von Vorteigfführungen. Presentation at the 55. Tagung für Getreidechemie, Detmold, Germany, June 2004.
12. Campbell-Platt, G. Fermented Foods of the World. A Dictionary and Guide; Butterworths, London, 1987; 291 pp.
13. Certel, M.; Erbas, M.; Uslu, M.K.; Erbas, M.O. Effects of fermentation time and storage on the water-soluble vitamin contents of tarhana. J. Sci. Food Agric. 2007, 87, 1215-1218.
14. Charalampopoulos, D.; Pandiella, S.S.; Webb, C. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates. J. Appl. Microbiol. 2002b, 92, 851-859.
15. Charalampopoulos, D.; Wang, R.; Pandiella, S.S.; Webb, C. Application of cereals and cereal components in functional foods: A review. Int. J. Food Microbiol. 2002a, 79, 131-141.
16. Coda R.; Rizzello, C.G.; Gobbetti M. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA). Int. J. Food Microbiol. 2010, 137, 236-245.
17. Condon, S. Response of lactic acid bacteria to oxygen. FEMS Microbiol Rev. 1987, 46, 269-280.
18. Corsetti, A.; Gobbetti, M.; De Marco, B.; Balestrieri, F.; Paoletti, F.; Russi, L.; Rossi, J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J. Agric. Food Chem. 2000, 48, 3044-3051.
19. Corsetti, A.; Gobbetti, M.; Rossi, J.; Damiani, P. Antimould activity of sourdough lactic acid bacteria: Identification of a mixture of organic acids produced by Lactobacillus sanfrancisco CB 1. Appl. Microbiol. Biotechnol. 1998, 50, 253-256.
20. Corsetti, A.; Gobbetti, M.; Smacchi, E. Antibacterial activity of sourdough lactic acid bacteria: Isolation of a bacteriocin-like inhibitory substance from Lactobacillus sanfrancisco C57. Food Microbiol. 1996, 13, 447-456.
21. Crittenden, R.; Karppinen, S.; Ojanen, S.; Tenkanen, M.; Fagerström, R.; Mättö, J.; Saarela, M.; Mattila-Sandholm, T.; Ja Poutanen, K. In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria. J. Sci. Food Agric. 2002, 82, 781-789.
22. De Vuyst, L.; Neysens, P. The sourdough microflora: Biodiversity and metabolic interactions. Trends Food Sci. Technol. 2005, 16, 43-56.
23. De Vuyst, L.; Vancanneyt, M. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiol. 2007, 24, 120-127.
24. De Vuyst, L.; Vrancken, G.; Ravyts, F.; Rimaux, T.; Weckx, S. Biodiversity, ecological determinants, and metabolic exploitations of sourdough microbiota. Food Microbiol. 2009, 26, 666-675.
25. Dlusskaya, E.; Jänsch, A., Schwab, C.; Gänzle, M.G. Microbial and chemical analysis of a kvass fermentation. Eur. Food Res. Technol. 2008, 227, 261-266.
26. Elyas, S.H.A.; El Tinay, A.H.; Yousif, N.E.; Elsheikh, E.A.E. Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chem. 2002, 78, 75-79.
27. FAO. Fermented Cereals—A Global Perspective; FAO Agricultural Services Bulletin; FAO: Rome, 1999; Vol. 138, 115 pp.
28. Fenton, A. “Sowens” of Scotland. Folk Life 1974, 12, 41-47.
29. Gänzle, M.G.; Ehmann, M.; Hammes, W.P. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl. Environ. Microbiol. 1998, 64, 2616-2623.
30. Gänzle, M.G.; Höltzel, A.; Jung, G.; Hammes, W.P. Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584. Appl. Environ. Microbiol. 2000, 66, 4325-4333.
31. Gänzle, M.G.; Vogel, R.F. Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation. Int. J. Food Microbiol. 2002, 80, 31-45.
32. Gänzle, M.G.; Tieking, M. Exopolysaccharides from cereal-associated lactobacilli. Trends Food Sci. Technol. 2005, 16, 79-84.
33. Gänzle, M.G.; Vermeulen, N.; Vogel, R.F. Carbohydrate, peptide and lipid metabolism of lactobacilli in sourdough. Food Microbiol. 2007, 24, 128-138.
34. Gänzle, M.G.; Loponen, J.; Gobbetti, M. Proteolysis in sourdough fermentations: Mechanisms and potential for improved bread quality. Trends Food Sci. Technol. 2008, 19, 513-521.
35. Gänzle, M.G.; Schwab, C. Exploitation of the metabolic potential of lactic acid bacteria for improved quality of gluten-free bread. In: The Science of Gluten-Free Foods and Beverages. Dal Bello, F., E. Arendt, Eds. AACC International: St. Paul, MN, 2009, pp. 99-112.
36. Gibson, G.R.; Roberfroid, M.B. Dietary modulation of the human colonic microbiota: Introducing the concept of prebiotics. J. Nutr. 1995, 125, 1401-1412.
37. Gobbetti, M. The sourdough microflora: Interactions of lactic acid bacteria and yeasts. Trends Food Sci. Technol. 1998, 9, 267-274.
38. Gobbetti, M.; Corsetti, A. Lactobacillus sanfrancisco a key sourdough lactic acid bacterium: A review. Food Microbiol. 1997, 14, 175-187.
39. Gobbetti, M.; Corsetti, A.; Rossi, J. Maltose-fructose co-fermentation by Lactobacillus brevis subsp. lindneri CB 1 fructose-negative strain. Appl. Microbiol. Biotechnol. 1995a, 42, 939-944.
40. Gobbetti, M.; Simonetti, M.S.; Corsetti, A; Santinelli, F.; Rossi, J.; Damiani, P. Volatile compound and organic acid production by mixed wheat sour dough starters: Influence of fermentation parameters and dynamics during baking. Food Microbiol. 1995b, 12, 497-507.
41. Gobbetti, M.; Corsetti, A.; Rossi, J. The sourdough microflora. Interactions between lactic acid bacteria and yeasts: Metabolism of amino acids. World J. Microbiol. Biotechnol. 1994, 10, 275-279.
42. Häggman, M.; Salovaara, H. Microbial re-inoculation reveals differences in the leavening power of sourdough yeast strains. LWT-Food Sci. Technol., 2008a, 41, 148-154.
43. Häggman, M.; Salovaara, H. Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough. Food Res. Int., 2008b, 41: 266-273.
44. Hammes, W.P.; Gänzle, M.G. Sourdough breads and related products. In Microbiology of Fermented Foods, Wood, B.J.B., Ed.; Chapman & Hall: London, 1998; Vol. 1, pp. 199-216.
45. Hansen, A.; Schieberle, P. Generation of aroma compounds during sourdough fermentation: Applied and fundamental aspects. Trends Food Sci. Technol. 2005, 16, 85-94.
46. Hesseltine, C.W. Some important fermented foods in mid-Asia, the Middle-East and Africa. J. Am. Oil Chem. Soc. 1979, 56, 367-374.
47. Holzapfel, W.H. Appropriate starter culture technologies for small-scale fermentation in developing countries. Int. J. Food Microbiol. 2002, 75, 197-212.
48. Hounhouigan, D.J.; Nout, M.J.R.; Nago, C.M.; Houben, J.H.; Rombouts, F.M. Characterization and frequency distribution of species of lactic acid bacteria involved in the processing of mawè, a fermented maize dough from Benin. Int. J. Food Microbiol. 1993, 18, 279-287.
49. Jaskari, J.; Kontula, P.; Siitonen, A.; Jousimies-Somer, H.; Mattila-Sandholm, T.; Poutanen, K. Oat β-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains. Appl. Microbiol. Biotechnol. 1998, 49, 175-181.
50. Johansson, M.L.; Molin, G.; Jeppsson, B.; Nobaek, S.; Ahrné, S. Administration of different lactobacillus strains in fermented oatmeal soup: In vivo colonization of human intestinal mucosa and effect on the indigenous flora. Appl. Environ. Microbiol. 1993, 59, 15-20.
51. Kaditzky, S.J.; Behr, J.; Stocker, A.; Kaden, P.; Gänzle, M.G.; Vogel, R.F. Influence of pH on the formation of glucan by Lactobacillus reuteri TMW 1.106 exerting a protective function against extreme pH values. Food Biotechnol. 2008, 22, 398-418.
52. Kandler, O. Carbohydrate metabolism in lactic acid bacteria. Antonie van Leeuvenhoek 1983, 48, 209-224.
53. Karppinen, S. Dietary Fibre Components of Rye Bran and Their Fermentation In Vitro; University of Helsinki, VTT Publications 500, 2003; Doctoral thesis.
54. Katina, K.; Sauri, M.; Alakomi, H.-L.; Mattila-Sandholm, T. Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread. Lebensm.-Wiss. Technol. 2002, 35, 38-45.
55. Katina, K; Maina, H.H.; Juvonen, R; Flander, L. 2009. In situ production and analysis of Weissella confusa dextran in wheat sourdough. Food Microbiol. 26, 734-743.
56. Kingamkono, R.R.; Sjögren, E.; Svanberg, U. Enteropathogenic bacteria in faecal swabs of young children fed on lactic acid-fermented cereal gruels. Epidemiol. Infect. 1999, 122, 23-32.
57. Kline, L.; Sugihara, T.F. Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl. Microbiol. 1971, 21, 459-465.
58. Laitila, A.; Sweins, H.; Vilpola, A.; Kotaviita, E.; Olkku, J.; Home, S.; Haikara, A. Lactobacillus plantarum and Pediococcus pentosaceus starter cultures as a tool for microflora management in malting and for enhancement of malt processability. J. Agric. Food. Chem. 2006, 54, 3840-3851.
59. Lampinen, A. Säuerlicher Mehlbrei (Kisel). In: Atlas of Finnish Folk Culture. I Material Culture; Vuorela, T., Ed.; Finnish Literature Society: Helsinki, 1976; pp. 100-101.
60. Lavermicocca, P.; Valerio, F.; Evidente, A; Lazzaroni, S.; Corsetti, A.; Gobbetti, M. Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B. Appl. Environ. Microbiol. 2000, 66, 4084-4090.
61. Leser, T.D.; Amenuvor, J.Z.; Jensen, T.K.; Lindecrona, R.H.; Boye, M.; Møller, K. Culture-independent analysis of gut bacteria: The pig gastrointestinal tract microbiota revisited. Appl. Environ. Microbiol. 2002, 68, 673-690.
62. Liljeberg, H.; Björck, I. Bioavailability of starch in bread products. Postprandial glucose and insulin responses in healthy subjects and in vitro resistant starch content. Eur. J. Clin. Nutr. 1994, 48, 151-163.
63. Lönner, C.; Ahrné, S. Lactobacillus (baking). In: Food Biotechnology. Microorganisms; Hui, Y.H., Khachatourians, G.G., Eds.; VCH Publishers, Inc.: New York, 1995; pp. 797-844.
64. Lopez, H.W.; Krespine, V.; Guy, C.; Messager, A.; Demigne, C.; Remesy, C. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium. J. Agric. Food Chem. 2001, 49, 2657-2662.
65. Loponen, J.; Mikola, M.; Katina, K.; Sontag-Strohm, T.; Salovaara, H. Degradation of HMW glutenins during wheat sourdough fermentations. Cereal Chem. 2004, 81, 87-93.
66. Mårtensson, O.; Öste, R.; Holst, O. Lactic acid bacteria in an oat-based non-daily milk substitute: Fermentation characteristics and exopolysaccharide formation. Lebensm.-Wiss Technol. 2002, 33, 525-530.
67. Mbugua, S.K.; Njenga, J. The antimicrobial activity of fermented uji. Ecol. Food Nutr. 1992, 28, 191-198.
68. McMaster, L.D.; Kokott, S.A.; Reid, S.J.; Abratt, V.R. Use of traditional African fermented beverages as delivery vehicles for Bifidobacterium lactis DSM 10140. Int. J. Food Microbiol. 2005, 102, 231-237.
69. Meroth, C.B.; Hammes, W.P.; Hertel, C. Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst. Appl. Microbiol. 2004, 27, 151-159.
70. Meroth, C.B.; Walter, J.; Hertel, C.; Brandt, M.J.; Hammes, W.P.; Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl. Environ. Microbiol. 2003, 69, 475-482.
71. Messens, W.; De Vuyst, L. Inhibitory substances produced by lactobacilli isolated from sourdoughs—A review. Int. J. Food Microbiol. 2002, 72, 31-43.
72. Metzler-Zebeli, M.U.; Hooda, S.; Pieper, R.; Zijlstra, R.T.; van Kessel, A.G.; Mosenthin, R.; Gänzle, M.G. Non-starch polysaccharides modulate bacterial microbiota, pathways for butyrate production, and abundance of pathogenic Escherichia coli in the gastrointestinal tract of pigs. Appl. Environ. Microbiol. 2010, 76, 3692-3701.
73. Meuser, F. Development of fermentation technology in modern bread factories. Cereal Foods World 1995, 40, 114-122.
74. Molin, G. Probiotics in foods not containing milk or milk constituents, with special reference to Lactobacillus plantarum 299v. Am. J. Clin. Nutr. 2001, 73 (Suppl), 380S-385S.
75. Molin, G.; Albertsson, C.-E.; Bengmark, S.; Larsson, K. Nutrient composition and method for the preparation thereof. International Patent Application, PCT, WO 89/08405/U.S. Patent No. 5,190,755, 1993; (1989/1993).
76. Moroni, A.V.; Dal Bello, F.; Arendt, E.K. Sourdough in gluten-free bread making: An ancient technology to solve a novel issue? Food Microbiol. 2009, 26, 676-684.
77. Mugula, J.K.; Nnko, S.A.M.; Narvhus, J.A.; Sorhaug, T. Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food. Int. J. Food Microbiol. 2003, 80, 187-199.
78. Mukherjee, S.K.; Albury, M.N.; Pederson, C.S.; van Veen, A.G.; Steinkaus, K.H. Role of Leuconostoc mesenteroides in leavening of the batter of idli, a fermented food of India. Appl. Microbiol. 1965, 13, 227-231.
79. Neubauer, H.; Glaasker, E.; Hammes, W.P.; Poolman, B; Konings, W.N. Mechanism of maltose uptake and glucose excretion in Lactobacillus sanfrancisco. J. Bacteriol. 1994. 176, 3007-3012.
80. Ng, H. Factors affecting organic acid production by sourdough (San Francisco) bacteria. Appl. Microbiol. 1972, 23, 1153-1159.
81. Nguyen, T.T.T., Loiseau, G., Icard-Verniere, C., Rochette, I., Treche, S., Guyot, J-P. Effect of fermentation by amylolytic lactic acid bacteria, in process combinations, on characteristics of rice/soybean slurries: A new method for preparing high energy density complementary foods for young children. Food Chem. 2007, 100, 623-631.
82. Nout, M.J.R. Rich nutrition from the poorest—Cereal fermentations in Africa and Asia. Food Microbiol. 2009, 26, 685-692.
83. Nout, M. J. R.; Sarkar, P. K.; Beuchat, L. R. Indigenous fermented foods. 2007. In: Food Microbiology: Fundamentals and Frontiers, Doyle, M. P.; Beuchat, L. R., Eds; ASM Press: Washington, D.C.; pp. 817-835.
84. Odunfa, S.A. African fermented foods. In: Microbiology of Fermented Foods; Wood, B.J.B., Ed.; Elsevier Applied Science Publishers: London, 1985; Vol. 2, pp. 155-192.
85. Odunfa, S.A.; Adyele, S. Microbiological changes during the production of ogi-baba, a West African fermented sorghum gruel. J. Cereal Sci. 1985, 3, 175-180.
86. Östman, E.M.; Nilsson, M.; Liljeberg Elmståhl, H.G.M.; Molin, G.; Björck, I.M.E. On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro. J. Cereal Sci. 2002, 36, 339-346.
87. Pederson, C.S. Some cereal foods. In: Microbiology of Food Fermentations; Avi Publ. Co., Inc., 1971; pp. 173-198.
88. Poutanen, K.; Flander, L.; Katina, K. Sourdough and cereal fermentation in a nutritional perspective. Food Microbiol. 2009, 26, 693-699.
89. Röcken, W.; Rick, M.; Reinkemeier, M. Controlled production of acetic acid in wheat sour doughs. Z. Lebensm. Unters. Forsch. 1992, 195, 259-263.
90. Röcken, W.; Voisey, P.A. Sour-dough fermentation in breadmaking. J. Appl. Bacteriol. Symp. 1995, 79 (Suppl), 38S-48S.
91. Rollan, G.; Lorca, G.L.; Font de Valdez, G. Arginine catabolism and acid tolerance response in Lactobacillus reuteri isolated from sourdough. Food Microbiol. 2003, 20, 313-319.
92. Rosenquist, H.; Hansen, Å. The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread. J. Appl. Microbiol. 1998, 85, 621-631.
93. Ryan, L.A.; Dal Bello, F.; Arendt, E.K. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. Int. J. Food Microbiol. 2008, 125, 274-278.
94. Ryan, L.A.; Dal Bello, F.; Arendt, E.K.; Koehler, P. Detection and quantitation of 2,5-diketopiperazines in wheat sourdough and bread. J. Agric. Food. Chem. 2009, 57, 9563-9568.
95. Salovaara, H. The time of cereal based functional foods is here: Introducing Yosa, a vellie. In: Proc. 26th Nordic Cereal Congress; Skrede, G., Magnus, E.M. Eds.; Nordic Cereal Assiociation: Haugesund, 1996; pp. 195-202.
96. Salovaara, H.; Bäckström, K.; Mantere-Alhonen, S. “Kiesa,” the traditional Karelian fermented oat pudding revisited. In: Proc. 24th Nordic cereal Congress; Johansson, H., Ed.; Stockholm, 1991; pp. 77-83.
97. Salovaara, H. Kurka, a food product containing dietary fiber and method of making said product. International Patent Application, PCT, WO 91/17672/EP 0568530 Bl. 1997, (1991/1997).
98. Salovaara, H.; Simonson, L. Fermented cereal-based functional foods. In: Handbook of fermented Food and Beverages, Hui, Y.H.; Goddik, L.M.; Hansen, A.S.; Josephsen, J.; Nip, W.K.; Stanfield, P.S.; Toldra, F., Eds.; Marcel Dekker, Inc.: New York, 2004; pp. 721-727.
99. Schnürer, J.; Magnusson, J. Antifungal lactic acid bacteria as biopreservatives. Trends Food Sci. Technol. 2005, 16, 70-78.
100. Schwab, C.; Walter, J.; Tannock, G.W.; Vogel, R.F.; Gänzle, M.G. Sucrose utilization and impact of sucrose on glycosyltransferase expression in Lactobacillus reuteri. Syst. Appl. Microbiol. 2007, 30, 433-443.
101. Schwab, C.; Mastrangelo, M.; Corsetti, A.; Gänzle, M.G. Formation of oligosaccharides and polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum sourdoughs. Cereal Chem. 2008, 85, 679-684.
102. Spicher, G.; Stephan, H. Handbuch Sauerteig: Biologie, Biochemie, Technologie, 4th Ed.; B. Behr’s Verlag: Hamburg, 1993.
103. Stolz, P.; Böcker, G.; Vogel, R.F.; Hammes, W.P. Utilization of maltose and glucose by lactobacilli isolated from sourdough. FEMS Microbiol. Lett. 1993, 109, 237-242.
104. Stolz, P.; Böcker, G.; Hammes, W.P.; Vogel, R.F. Utilization of electron acceptors by lactobacilli isolated from sourdough. I. Lactobacillus sanfrancisco. Z. Lebensm. Forsch. Unters. 1995a, 201, 91-96.
105. Stolz, P.; Vogel, R.F.; Hammes, W.P. Utilization of electron acceptors by lactobacilli isolated from sourdough. II. Lactobacillus pontis, L. reuteri, L. amylovorus, and L. fermentum. Z. Lebensm. Forsch. Unters. 1995b, 201, 402-410.
106. Stolz, P.; Hammes, W.P.; Vogel, R.F. Maltose-phosphorylase and hexokinase activity in Lactobacilli from traditionally prepared sourdoughs. Adv. Food Sci. 1996, 18, 1-6.
107. Stromeck, A.; Hu, Y.; Chen, L.; Gänzle, M.G. Proteolysis and bioconversion of cereal proteins to glutamate and γ-aminobutyrate (GABA) in rye malt sourdoughs. 2011. J. Agric. Food Chem. 2011, 59, 1392-1399.
108. Sugihara, T.F. Microbiology of breadmaking. In: Microbiology of Fermented Foods. Wood, B.J.B., Ed.; Elsevier: London, 1985, pp. 249-261.
109. Sugihara, T.F.; Kline, L.; McCready, L.B. Nature of the San Francisco sour dough French bread process: II. Microbiological aspects. Bakers Digest 1970, 44, 51-57.
110. Svensson, L.; Sekwati Monang, B.; Lopez-Lutz, D.; Schieber, A.; Gänzle. M.G. Phenolic acids and flavonoids in non-fermented and fermented red sorghum (Sorghum bicolor (L.) Moench). J. Agric. Food Chem. 2010, 58, 9214-9220.
111. Thiele, C.; Gänzle, M.G.; Vogel, R.F. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem. 2002, 79, 45-51.
112. Todorov, S.D.; Botes, M.; Guigas, C.; Schillinger, U.; Wiid, I.; Wachsman, M.B.; Holzapfel, W.H.; Dicks, L.M. Boza, a natural source of probiotic lactic acid bacteria. J. Appl. Microbiol. 2008, 104, 465-477.
113. Unbehend, G.; Brümmer, J.-M. Lockerung von Roggenmischbroten durch die Detmolder-Einstufen-Sauerteigführung. Getreide Mehl Brot 1998, 52, 94-102.
114. Van der Meulen, R.; Scheirlinck, I.; Van Schoor, A.; Huys, G.; Vancanneyt, M.; Vandamme, P.; De Vuyst, L. Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Appl. Environ. Microbiol. 2007, 73, 4741-4750.
115. Verachtert, H.; Dawoud, E. Microbiology of lambic-type beers. J. Appl. Bact. 1984, 57 (3), 11-12.
116. Verachtert, H.; Iserentant, D. Properties of Belgian acid beers and their microflora. I. The production of gueuze and related refreshing acid beers. Cerevisia Biotechnol. 1995, 20 (1), 39-41.
117. Vermeulen, N.; Pavlovic, M.; Ehrmann, M.S.; Gänzle, M.G.; Vogel, R.F. Functional characterization of the proteolytic system of Lactobacillus sanfranciscensis DSM 20451T during growth in sourdough. Appl. Environ. Microbiol. 2005, 71, 6260-6266.
118. Vermeulen, N.; Gänzle, M.G.; Vogel, R.F. Glutamine deamidation by cereal-associated lactic acid bacteria. J. Appl. Microbiol. 2007, 103, 1197-1205.
119. Vogel, R.F.; Knorr, R.; Muller, M.R.A.; Steudel, U.; Gänzle, M.G.; Ehrmann, M.A. Nondairy lactic fermentations: The cereal world. Antonie van Leeuwenhoek 1999, 76, 403-411.
120. Vogelmann, S.A.; Seitter, M.; Singer, U.; Brandt, M.J.; Hertel, C. Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int. J. Food Microbiol. 2009, 130, 205-212.
121. Vogelmann, S.A.; Hertel, C. Impact of ecological factors on the stability of microbial associations in sourdough fermentation. Food Microbiol. 2011, 28, 583-589.
122. Wacher, C.; Cañas, A.; Cook, P.E.; Barzana, E.; Owens, J.D. Sources of microorganisms in pozol, a traditional Mexican fermented maize dough. World J. Microbiol. Biotechnol. 1993, 9, 269-274.
123. Walter, J.; Britton, R.A.; Roos, S. Host-microbial symbiosis in the vertebrate gastrointestinal tract and the Lactobacillus reuteri paradigm. Proc. Natl. Acad. Sci. U. S. A. 2011, 108, 4645-4652.
124. Wood, B.J.B. The yeast/lactobacillus interaction: A study in stability. In: Mixed Culture Fermentations; Bushell, M.E., Slater, J.M., Eds.; Academic Press: London, 1981; Vol 5, pp. 137-150.
125. Zhang, C.; Brandt, M.J.; Schwab, D.; Gänzle, M.G. Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough. Food Microbiol. 2010, 27, 390-395.