ArticleFrontiers in microbiology2019
Lactic Acid Bacteria Biota and Aroma Profile of Italian Traditional Sourdoughs From the Irpinian Area in Italy.
Article in Frontiers in microbiology, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
18 citing papers in PubMed, 48 citations in OpenAlex.
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- Mild Approach for the Formulation of Chestnut Flour-Enriched Snacks: Influence of Processing Parameters on the Preservation of Bioactive Compounds of Raw Materials.Foods (Basel, Switzerland) · 2024Article
- Lactic acid bacteria as an eco-friendly approach in plant production: Current state and prospects.Folia microbiologica · 2024Review
- Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-ProducingFoods (Basel, Switzerland) · 2023Article
- Biodiversity and biotechnological properties of lactic acid bacteria isolated from traditional Moroccan sourdoughs.World journal of microbiology & biotechnology · 2023Article
- Relationship between Volatile Organic Compounds and Microorganisms Isolated from Raw Sheep Milk Cheeses Determined by Sanger Sequencing and GC-IMS.Foods (Basel, Switzerland) · 2023Article
- Sourdough starters exhibit similar succession patterns but develop flour-specific climax communities.PeerJ · 2023Article
- The Chemical, Microbiological and Volatile Composition of Kefir-like Beverages Produced from Red Table Grape Juice in Repeated 24-h Fed-Batch Subcultures.Foods (Basel, Switzerland) · 2022Article
- Surface Layer Protein Pattern ofNutrients · 2022Article
- Integrated Phenotypic-Genotypic Analysis ofFoods (Basel, Switzerland) · 2021Article
- Metagenetic Analysis for Microbial Characterization ofFoods (Basel, Switzerland) · 2021Article
- Yeasts and Lactic Acid Bacteria forMicroorganisms · 2021Article
- Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation.Frontiers in microbiology · 2021Article
- Characterization of Subcutaneous Fat of Toscano Dry-Cured Ham and Identification of Processing Stage By Multivariate Analysis Approach Based on Volatile Profile.Animals : an open access journal from MDPI · 2020Article
- Microbial Ecology of Greek Wheat Sourdoughs, Identified by a Culture-Dependent and a Culture-Independent Approach.Foods (Basel, Switzerland) · 2020Article
- A Holistic Review on Euro-Asian Lactic Acid Bacteria Fermented Cereals and Vegetables.Microorganisms · 2020Review
- Transformations of SelectedToxins · 2020Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study identified the lactic acid bacteria (LAB) biota and the volatilome profile of 28 typical sourdoughs of Irpinia-a large area of the Campania region of Southern Italy where numerous breads are produced, even today, following the ancient procedures of sourdough fermentation and for which information on the microbiological and sensory profile is lacking in literature. For this purpose, microbial quality, LAB biodiversity, chemical, and technological characteristics, as well as aroma profile by solid-phase microextraction technique (SPME)-gas chromatography/mass spectrometry (GC/MS) of Irpinian sourdoughs were investigated. The dominant LAB microbiota was examined by both culture-dependent and culture-independent methods Polymerase Chain Reaction/Denaturing Gradient Gel Electrophoresis (PCR-DGGE). Results showed a high biodiversity in LAB community whereas the most frequent lactobacilli species recognized were
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.