Biodiversity and identification of sourdough lactic acid bacteria
Article Properties
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LanguageEnglish
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DOI (url)
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Publication Date2007/04/01
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Journal
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Indian UGC (journal)
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Refrences54
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Citations142
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Luc De Vuyst
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Marc Vancanneyt
Cite
De Vuyst, Luc, and Marc Vancanneyt. “Biodiversity and Identification of Sourdough Lactic Acid Bacteria”. Food Microbiology, vol. 24, no. 2, 2007, pp. 120-7, https://doi.org/10.1016/j.fm.2006.07.005.
De Vuyst, L., & Vancanneyt, M. (2007). Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology, 24(2), 120-127. https://doi.org/10.1016/j.fm.2006.07.005
De Vuyst L, Vancanneyt M. Biodiversity and identification of sourdough lactic acid bacteria. Food Microbiology. 2007;24(2):120-7.
Journal Categories
Agriculture
Agriculture
Agriculture (General)
Science
Microbiology
Technology
Chemical technology
Biotechnology
Technology
Chemical technology
Food processing and manufacture
Technology
Home economics
Nutrition
Foods and food supply
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Refrences
Refrences Analysis
The category
Science: Microbiology 28
is the most frequently represented among the references in this article. It primarily includes studies from Applied and Environmental Microbiology The chart below illustrates the number of referenced publications per year.
Refrences used by this article by year
Citations
| Title | Journal | Journal Categories | Citations | Publication Date |
|---|---|---|---|---|
| Impact of starter culture on biochemical properties of sourdough bread related to composition and macronutrient digestibility | Food Bioscience |
| 2 | 2023 |
| An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation | Food Microbiology |
| 11 | 2023 |
Some Physicochemical and Microbiological Properties of Trabzon Bread Sourdoughs | Akademik Gıda | 2023 | ||
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota | Fermentation |
| 15 | 2023 |
| Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture | Current Research in Food Science | 1 | 2022 |
Citations Analysis
The category
Technology: Chemical technology: Food processing and manufacture 86
is the most commonly referenced area in studies that cite this article. The first research to cite this article was titled Molecular Monitoring of Bacterial Community Structure in Long-Aged Nukadoko: Pickling Bed of Fermented Rice Bran Dominated by Slow-Growing Lactobacilli and was published in 2007. The most recent citation comes from a 2023 study titled Some Physicochemical and Microbiological Properties of Trabzon Bread Sourdoughs. This article reached its peak citation in 2016, with 16 citations. It has been cited in 63 different journals, 22% of which are open access. Among related journals, the Food Microbiology cited this research the most, with 20 citations. The chart below illustrates the annual citation trends for this article.