Literature DB >> 24421010

The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids.

M Gobbetti1, A Corsetti, J Rossi.   

Abstract

Co-culture of Lactobacillus brevis subsp. lindneri or L. plantarum with Saccharomyces cerevisiae or S. exiguus from sourdough did not modify the yield of the yeasts but gave higher growth rates and final yields of both lactic acid bacteria (LAB) than in their respective mono-cultures. Co-cultures of L. brevis subsp. lindneri with S. cerevisiae or S. exiguus in a medium without valine or leucine, which are essential for growth of the LAB, led to growth of the LAB due to excretion of these amino acids by the yeasts.

Entities:  

Year:  1994        PMID： 24421010     DOI： 10.1007/BF00414862

Source DB:  PubMed          Journal:  World J Microbiol Biotechnol        ISSN： 0959-3993            Impact factor:   3.312


  6 in total

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Journal:  Nature       Date:  1954-11-06       Impact factor: 49.962

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Review 3.  Micobiology of winemaking.

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Journal:  Annu Rev Microbiol       Date:  1968       Impact factor: 15.500

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Authors:  L Kline; T F Sugihara
Journal:  Appl Microbiol       Date:  1971-03

5.  Glucose-induced Release of Amino Acids from Saccharomyces carlsbergensis by Action on the Cytoplasmic Membrane.

Authors:  M J Lewis; D Stephanopoulos
Journal:  J Bacteriol       Date:  1967-03       Impact factor: 3.490

6.  The nature of the stimulation of the growth of Streptococcus lactis by yeast extract.

Authors:  J S Smith; A J Hillier; G J Lees
Journal:  J Dairy Res       Date:  1975-02       Impact factor: 1.904
  6 in total
  43 in total

1.  Modeling growth and bacteriocin production by Lactobacillus amylovorus DCE 471 in response to temperature and pH values used for sourdough fermentations.

Authors:  Winy Messens; Patricia Neysens; Wim Vansieleghem; Johan Vanderhoeven; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2002-03       Impact factor: 4.792

Review 2.  Unraveling microbial interactions in food fermentations: from classical to genomics approaches.

Authors:  Sander Sieuwerts; Frank A M de Bok; Jeroen Hugenholtz; Johan E T van Hylckama Vlieg
Journal:  Appl Environ Microbiol       Date:  2008-06-20       Impact factor: 4.792

3.  Microbial and biochemical changes occurring during production of masvusvu and mangisi, traditional Zimbabwean beverages.

Authors:  R Zvauya; T Mygochi; W Parawira
Journal:  Plant Foods Hum Nutr       Date:  1997       Impact factor: 3.921

4.  Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.

Authors:  Carlo Giuseppe Rizzello; Anna Lavecchia; Valerio Gramaglia; Marco Gobbetti
Journal:  Appl Environ Microbiol       Date:  2015-04-10       Impact factor: 4.792

5.  Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.

Authors:  Fabio Minervini; Giuseppe Celano; Anna Lattanzi; Luigi Tedone; Giuseppe De Mastro; Marco Gobbetti; Maria De Angelis
Journal:  Appl Environ Microbiol       Date:  2015-07-17       Impact factor: 4.792

6.  Diversity of the lactic acid bacterium and yeast microbiota in the switch from firm- to liquid-sourdough fermentation.

Authors:  Raffaella Di Cagno; Erica Pontonio; Solange Buchin; Maria De Angelis; Anna Lattanzi; Francesca Valerio; Marco Gobbetti; Maria Calasso
Journal:  Appl Environ Microbiol       Date:  2014-03-14       Impact factor: 4.792

7.  Bio-fortification and shelf-life extension of idli batter using curry leaves (Murraya koenigii).

Authors:  R Chelliah; S R Ramakrishnan; D Premkumar; U Antony
Journal:  J Food Sci Technol       Date:  2016-07-04       Impact factor: 2.701

8.  Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer.

Authors:  M Gobbetti; A Corsetti; J Rossi
Journal:  World J Microbiol Biotechnol       Date:  1995-11       Impact factor: 3.312

9.  Microbial ecology dynamics during rye and wheat sourdough preparation.

Authors:  Danilo Ercolini; Erica Pontonio; Francesca De Filippis; Fabio Minervini; Antonietta La Storia; Marco Gobbetti; Raffaella Di Cagno
Journal:  Appl Environ Microbiol       Date:  2013-10-04       Impact factor: 4.792

10.  Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria.

Authors:  Olimpia Pepe; Valeria Ventorino; Silvana Cavella; Massimo Fagnano; Rachele Brugno
Journal:  Appl Environ Microbiol       Date:  2013-04-12       Impact factor: 4.792
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