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Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation-Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads.
Schlörmann W, Bockwoldt JA, Hübner SM, Wittwer E, Reiners S, Lorkowski S, Dawczynski C, Ehrmann MA, Glei M. Schlörmann W, et al. Among authors: ehrmann ma. Nutrients. 2022 Apr 5;14(7):1510. doi: 10.3390/nu14071510. Nutrients. 2022. PMID: 35406123 Free PMC article.
Fermentation profile, cholesterol-reducing properties and chemopreventive potential of β-glucans from Levilactobacillus brevis and Pediococcus claussenii - a comparative study with β-glucans from different sources.
Schlörmann W, Bockwoldt JA, Mayr MF, Lorkowski S, Dawczynski C, Rohn S, Ehrmann MA, Glei M. Schlörmann W, et al. Among authors: ehrmann ma. Food Funct. 2021 Nov 1;12(21):10615-10631. doi: 10.1039/d1fo02175c. Food Funct. 2021. PMID: 34585204
Non-dairy lactic fermentations: the cereal world.
Vogel RF, Knorr R, Müller MR, Steudel U, Gänzle MG, Ehrmann MA. Vogel RF, et al. Among authors: ehrmann ma. Antonie Van Leeuwenhoek. 1999 Jul-Nov;76(1-4):403-11. Antonie Van Leeuwenhoek. 1999. PMID: 10532397 Review.
139 results