Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread-Reference-Cited by-同舟云学术

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Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread

Published:2019-07-30 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Abbondio Marcello,Palomba Antonio,Tanca Alessandro,Fraumene Cristina,Pagnozzi Daniela,Serra Monica,Marongiu Fabio,Laconi Ezio,Uzzau Sergio

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference59 articles.

1. Dietary fatty acids sustain the growth of the human gut microbiota;Agans;Appl. Environ. Microbiol.,2018

2. Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation;Bartkiene;J. Food Sci.,2017

3. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread;Bartkiene;Int. J. Food Sci. Nutr.,2013

4. Effect of glucose and low oxygen tension on L-asparaginase production by a strain of Escherichia coli B;Boeck;Appl. Microbiol.,1970

5. Fast and sensitive protein alignment using DIAMOND;Buchfink;Nat. Methods,2015

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