Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand

AACC, American Association of Cereal Chemists, 2000

Arendt, 2007, Impact of sourdough on the texture of bread, Food Microbiology, 24, 165, 10.1016/j.fm.2006.07.011

Barnett, 2000

Corsetti, 2001, Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdough of Southern Italy, International Journal of Food Microbiology, 64, 95, 10.1016/S0168-1605(00)00447-5

Corsetti, 2007, Lactobacilli in sourdough fermentation, Food Research International, 40, 539, 10.1016/j.foodres.2006.11.001

Curk, 1996, Lactobacillus paraplantarum sp. nov., a new species related to Lactobacillus plantarum, International Journal of Systematic Bacteriology, 46, 595, 10.1099/00207713-46-2-595

De Vuyst, 2005, The sourdough microflora: biodiversity and metabolic interactions, Trends in Food Science & Technology, 16, 43, 10.1016/j.tifs.2004.02.012

Felsenstein, 1985, Confidence limits on phylogenies: an approach using the bootstrap, Evolution, 39, 783, 10.1111/j.1558-5646.1985.tb00420.x

Gobbetti, 1994, Identification and clustering of lactic acid bacteria and yeasts from wheat sourdoughs of central Italy, Italian Journal of Food Science, 6, 85

Hammes, 2005, Microbial ecology of cereal fermentations, Trends in Food Science & Technology, 16, 4, 10.1016/j.tifs.2004.02.010

Hammes, 1995, The genus Lactobacillus, Vol. 2, 19

Hou, 1991, Wheat genotype and environment effects on Chinese steamed bread quality, Crop Science, 31, 1279, 10.2135/cropsci1991.0011183X003100050039x

Huang, 1998, The optimization of a laboratory processing procedure for southern-style Chinese steamed bread, International Journal of Food Science and Technology, 33, 345, 10.1046/j.1365-2621.1998.00166.x

Koike, 1998, Steamed breads made from Colorado grown white wheats, Journal of Food Processing and Preservation, 22, 41, 10.1111/j.1745-4549.1998.tb00803.x

Komagata, 1987, Lipid and cell-wall analysis in bacterial systematics, Vol. 19, 161

Kumar, 2001, MEGA 2: molecular evolution analysis software, Bioinformatics, 17, 1244, 10.1093/bioinformatics/17.12.1244

Kurtzman, 1998

Kurtzman, 1998, Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences, Antonie Van Leeuwenhoek, 73, 331, 10.1023/A:1001761008817

Limtong, 2002, Yeast diversity in Thai traditional fermentation starter (Loog-pang), Kasetsart Journal, 36, 149

Lin, 1990, Suitability of various Australia wheats for Chinese style steamed bread, Journal of the Science of Food and Agriculture, 53, 203, 10.1002/jsfa.2740530208

Lotong, 1992

Okada, 1978, An easy method for the determination of the optical types of lactic acid produced by lactic acid bacteria, Agricultural and Biological Chemistry, 42, 1781

Ricciardi, 2005, Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy), International Journal of Food Microbiology, 98, 63, 10.1016/j.ijfoodmicro.2004.05.007

Rubenthaler, 1990, Steamed bread. 1. Chinese steamed bread formulation and interactions, Cereal Chemistry, 67, 471

Saito, 1963, Preparation of transforming deoxyribonucleic acid by phenol, Biochimica et Biophysica Acta, 72, 619, 10.1016/0926-6550(63)90386-4

Saitou, 1987, The neighbor-joining method: a new method for reconstructing phylogenetic trees, Molecular Biology and Evolution, 4, 406

Su, 2005, Effect of endoxylanases on dough properties and making performance of Chinese steamed bread, European Food Research Technology, 220, 540, 10.1007/s00217-005-1170-z

Succi, 2003, Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour, FEMS Microbiology Letters, 225, 143, 10.1016/S0378-1097(03)00500-7

Tanasupawat, 1992, Characterization and identification of Lactobacillus pentosus and Lactobacillus plantarum strains from fermented food in Thailand, Journal of General and Applied Microbiology, 38, 121, 10.2323/jgam.38.121

Tanasupawat, 1998, Lactic acid bacteria found in fermented fish in Thailand, Journal of General and Applied Microbiology, 44, 193, 10.2323/jgam.44.193

Tanasupawat, 2004, Gluconobacter thailandicus sp. nov., an acetic acid bacterium in the α-proteobacteria, Journal of General and Applied Microbiology, 50, 159, 10.2323/jgam.50.159

Tanasupawat, 2002, Lactic acid bacteria isolated from soy sauce mash in Thailand, Journal of General and Applied Microbiology, 48, 201, 10.2323/jgam.48.201

Thompson, 1997, CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools, Nucleic Acids Research, 25, 4876, 10.1093/nar/25.24.4876

Torriani, 2001, Differentiation of Lactobacillus plantarum, L. pentosus and L. paraplantarum by recA gene sequence analysis and multiplex PCR assay with recA gene-derived primers, Applied and Environmental Microbiology, 67, 3450, 10.1128/AEM.67.8.3450-3454.2001

Tsuyoshi, 2005, Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation, International Journal of Food Microbiology, 99, 135, 10.1016/j.ijfoodmicro.2004.08.011

Yarrow, 1998, Methods for the isolation, maintenance and identification of yeasts, 77