for Microorganisms Accentuate the Positive and Eliminate the Negative (this page) and Are the Microorganisms Still Alive After Baking? (this page)
1. Rossana Coda, Carlo Giuseppe Rizzello, Daniela Pinto, and Marco Gobbetti, “Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours,” Applied and Environmental Microbiology 78, no 4 (February 2012): 1087–1096, doi:10.1128/AEM.06837-11.
2. Rositsa Denkova et al., “Production of Wheat Bread without Preservatives Using Sourdough Starters,” Biotechnology, Biotechnological Equipment 28, no 5 (September 2014): 889–898, doi:10.1080/13102818.2014.965057.
3. Marco Gobbetti, Carlo Giuseppe Rizzello, Raffaella Di Cagno, and Maria De Angelis, “How the Sourdough May Affect the Functional Features of Leavened Baked Goods,” Food Microbiology 37 (February 2014): 30–40, doi:10.1016/j.fm.2013.04.012.
4. Luigi Greco et al., “Safety for Patients with Celiac Disease of Baked Goods Made of Wheat Flour Hydrolyzed During Food Processing,” Clinical Gastroenterology and Hepatology 9, no 1 (January 2011): 24–29, doi:10.1016/j.cgh.2010.09.025.
5. Yuji Nonaka et al., “Antiallergic Effects of Lactobacillus Pentosus Strain S-PT84 Mediated by Modulation of Th1/Th2 Immunobalance and Induction of IL-10 Production,” International Archives of Allergy and Immunology 145, no 3 (February 2008): 249–57, doi:10.1159/000109294.
6. Barbara Polese et al., “Postprandial Gastrointestinal Function Differs after Acute Administration of Sourdough Compared with Brewer’s Yeast Bakery Products in Healthy Adults,” The Journal of Nutrition 148, no 2 (February 2018): 202–208, doi:10.1093/jn/nxx049.
7. Kaisa Poutanen, Laura Flander, and Kati Katina, “Sourdough and Cereal Fermentation in a Nutritional Perspective,” Food Microbiology 26, no 7 (October 2009): 693–699, doi:10.1016/j.fm.2009.07.011.
8. Carlo Guiseppe Rizzello, Luana Nionelli, Rossana Coda, and Marco Gobbetti, “Synthesis of the Cancer Preventive Peptide Lunasin by Lactic Acid Bacteria during Sourdough Fermentation,” Nutrition and Cancer 64, no 1 (November 2011): 111–120, doi:10.1080/01635581.2012.630159.
9. Rupesh S. Chavan and Shraddha R. Chavan, “Sourdough Technology—A Traditional Way for Wholesome Foods: A Review,” Comprehensive Reviews in Food Science and Food Safety 10, no 3 (April 2011): 169–182, doi:10.1111/j.1541-4337.2011.00148.x.
10. Peter van Baarlen et al., “Differential NF-kB Pathways Induction by Lactobacillus Plantarum in the Duodenum of Healthy Humans Correlating with Immune Tolerance,” Proceedings of the National Academy of Sciences of the United States of America 106, no 7 (February 2009): 2371–2376, doi:10.1073/pnas.0809919106.
11. Lu Zhang et al., “Viability of Lactobacillus Plantarum P8 in Bread during Baking and Storage,” Paper presented at the 20th International Drying Symposium, August 2016, library.wur.nl/WebQuery/wurpubs/512534.
12. Lu Zhang et al. “A Study on Bifidobacterium Lactis Bb12 Viability in Bread during Baking,” Journal of Food Engineering 122, no 1 (February 2014): 33–37, doi:10.1016/j.jfoodeng.2013.08.029.