Omics approaches to understand sourdough fermentation processes

2018/06/07 by Stefan Weckx, Simon Van Kerrebroeck, Luc De Vuyst · 1 voice
Agricultural and Biological Sciences · Nursing · #Food Quality and Safety Studies #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods

paper · doi:10.1016/j.ijfoodmicro.2018.05.029

openalex publication_date 2018/06/07 · crossref created 2018/06/07 · crossref issued 2019/08/01 · crossref published 2019/08/01 · crossref published-print 2019/08/01 · crossref deposited 2025/09/29 · openalex created_date 2025/10/10 · crossref indexed 2026/07/27 · openalex updated_date 2026/07/28

Citations

• House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
• Basic local alignment search tool
• Microbial Ecology and Process Technology of Sourdough Fermentation
• Monitoring of starter culture‐initiated liquid wheat and teff sourdough fermentations by selected ion flow tube‐mass spectrometry

Discussions

• 6️⃣Weckx, S., Van Kerrebroeck, S., & De Vuyst, L. (2019). Omics approaches to understand sourdough fermentation processes. International Journal of Food Microbiology, 302, 90-102. doi.org/10.1016/j.ij [bsky, 0 points, 0 comments]