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    Sourdough authentication: quantitative PCR to detect the lactic acid bacterial microbiota in breads 

    Pontonio E; Di Cagno R; Mahony J; Lanera A; De Angelis M; van Sinderen D; Gobbetti M (2017)
    No national legislation anywhere in the world regulates and protects traditional/typical sourdough breads. Sourdough fermentation is firmly associated with a century-old tradition, and with sensory and nutritional quality ...
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    Microbial Ecology Dynamics during Rye and Wheat Sourdough Preparation 

    Ercolini D; Pontonio E; De Filippis F; Minervini F; La Storia A; Gobbetti M; Di Cagno R (2013)
    The bacterial ecology during rye and wheat sourdough preparation was described by 16S rRNA gene pyrosequencing. Viable plate counts of presumptive lactic acid bacteria, the ratio between lactic acid bacteria and yeasts, ...
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    Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation 

    Di Cagno R; Pontonio E; Buchin S; De Angelis M; Lattanzi A; Valerio F; Gobbetti M; Calasso M (2014)
    Four traditional type I sourdoughs were comparatively propagated (28 days) under firm (dough yield, 160) and liquid (dough yield, 280) conditions to mimic the alternative technology options frequently used for making baked ...
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    Organic Cultivation of Triticum turgidum subsp durum Is Reflected in the Flour-Sourdough Fermentation-Bread Axis 

    Rizzello CG; Cavoski I; Turk J; Ercolini D; Nionelli L; Pontonio E; De Angelis M; De Filippis F; Gobbetti M; Di Cagno R (2015)
    Triticum turgidum subsp. durum was grown according to four farming systems: conventional (C-ONV), organic with cow manure (O-MAN) or green manure (O-LEG), and without inputs (NOINPUT). Some chemical and technological ...
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    Dynamic and assembly of epiphyte and endophyte lactic acid bacteria during the life cycle of Origanum vulgare L. 

    Pontonio E; Di Cagno R; Tarraf W; Filannino P; De Mastro G; Gobbetti M (2018)
    Origanum vulgare L. (oregano) was chosen as suitable model to investigate the ability of the endophyte-microbiome, especially that of lactic acid bacteria, to develop specific interactions with the plant, mediated by the ...
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    Exploitation of autochthonous Tuscan sourdough yeasts as potential starters 

    Palla M; Agnolucci M; Calzone A; Giovannetti M; Di Cagno R; Gobbetti M; Rizzello CG; Pontonio E (2018)
    The increasing demand for healthy baked goods boosted studies on sourdough microbiota with beneficial metabolic traits, to be used as potential functional starters. Here, yeast populations of traditional sourdoughs collected ...

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Di Cagno R (6)
Gobbetti M (6)
Pontonio E (6)
De Angelis M (3)De Filippis F (2)Ercolini D (2)Rizzello CG (2)Agnolucci M (1)Buchin S (1)Calasso M (1)... View MoreDate Issued2018 (2)2013 (1)2014 (1)2015 (1)2017 (1)Full Text Availability
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