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2016-01-01
Ripari, Valery, Gänzle, Michael G.
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain “clean label” products. Sourdoughs are maintained in bakeries by...
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Evolution of sourdough microbiota in spontaneous sourdoughs started with different plant materials
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Ripari, Valery, Gänzle, Michael G., Berardi, Enrico
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the microbial evolution in sourdoughs. First, the...
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Structural variant detection by large-scale sequencing reveals new evolutionary evidence on breed divergence between Chinese and European pigs
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Liu, Jian-Feng, Fan, Ziyao, Li, Junhui, Wang, Jiafu, Wang, Zhiquan, Zhao, Pengju, Kang, Huimin, Zhang, Qin, Yin, Zongjun, Wang, Haifei
In this study, we performed a genome-wide SV detection among the genomes of thirteen pigs from diverse Chinese and European originated breeds by next genetation sequencing, and constrcuted a single-nucleotide resolution map involving 56,930 putative SVs. We firstly identified a SV hotspot...
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2011
Liao, Xiaoping, Choi, Jung-Woo, Stothard, Paul, Basu, Urmila, Sumner-Thomson, Jennifer M., Meng, Yan, Moore, Stephen S.
Background One of the goals of livestock genomics research is to identify the genetic differences responsible for variation in phenotypic traits, particularly those of economic importance. Characterizing the genetic variation in livestock species is an important step towards linking genes or...