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Frontiers in Microbiology|July 28, 2022
Microbiomes Associated With the Surfaces of Northern Argentinian Fruits Show a Wide Species DiversityLouise Vermote, Marko Verce, Fernanda Mozzi, et al.Frontiers in Microbiology|July 23, 2016
Bifidobacteria and Butyrate-Producing Colon Bacteria: Importance and Strategies for Their Stimulation in the Human GutAudrey Rivière, Marija Selak, David Lantin, et al.Applied and Environmental Microbiology|April 5, 2011
Adaptation of Lactobacillus plantarum IMDO 130201, a wheat sourdough isolate, to growth in wheat sourdough simulation medium at different pH values through differential gene expressionGino Vrancken, Luc De Vuyst, Tom Rimaux, et al.Food Microbiology|February 28, 2012
On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereofTimothy Lefeber, Zoi Papalexandratou, William Gobert, et al.Applied and Environmental Microbiology|August 31, 2015
Mutual Cross-Feeding Interactions between Bifidobacterium longum subsp. longum NCC2705 and Eubacterium rectale ATCC 33656 Explain the Bifidogenic and Butyrogenic Effects of Arabinoxylan OligosaccharidesAudrey Rivière, Mérilie Gagnon, Stefan Weckx, et al.Food Research International (Ottawa, Ont.)|May 29, 2026
Decoding artisan sourdoughs: The interplay of microorganisms, metabolites, and production parametersThomas Gettemans, Inés Pradal, Manon Uyttendaele, et al.Microbiology (Reading, England)|April 11, 2003
Biphasic kinetics of growth and bacteriocin production with Lactobacillus amylovorus DCE 471 occur under stress conditionsPatricia Neysens, Winy Messens, Dirk Gevers, et al.Food Microbiology|July 9, 2026
Cross-feeding and stress response are the basis of increased fruitiness and leavening capacity of a new consortium of the sourdough microorganisms Companilactobacillus crustorum and Wickerhamomyces anomalusInés Pradal, Marko Verce, Quentin Vanderauwera, et al.Applied and Environmental Microbiology|February 22, 2011
Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentationGino Vrancken, Tom Rimaux, Stefan Weckx, et al.International Journal of Systematic and Evolutionary Microbiology|May 9, 2015
Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabagaUlrike Lyhs, Isabel Snauwaert, Seija Pihlajaviita, et al.Pageof 26