Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
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Review: Diversity of Microorganisms in Global Fermented Foods and BeveragesBiopolymers from lactic acid bacteria. Novel applications in foods and beveragesCommunity dynamics of bacteria in sourdough fermentations as revealed by their metatranscriptome.From Genome to Phenotype: An Integrative Approach to Evaluate the Biodiversity of Lactococcus lactis.Lactic acid bacterium and yeast microbiotas of 19 sourdoughs used for traditional/typical italian breads: interactions between ingredients and microbial species diversity.Predominant bacteria diversity in Chinese traditional sourdough.The genus Weissella: taxonomy, ecology and biotechnological potential.Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.Annotated genome sequence of Lactobacillus pentosus MP-10, which has probiotic potential, from naturally fermented Aloreña green table olives.GH13 amylosucrases and GH70 branching sucrases, atypical enzymes in their respective families.Complete Genome Sequence of Lactococcus lactis subsp. lactis A12, a Strain Isolated from Wheat Sourdough.Overview of the glucansucrase equipment of Leuconostoc citreum LBAE-E16 and LBAE-C11, two strains isolated from sourdough.Influence of artisan bakery- or laboratory-propagated sourdoughs on the diversity of lactic acid bacterium and yeast microbiotas.Genome sequence of Weissella confusa LBAE C39-2, isolated from a wheat sourdough.Genome sequences of three Leuconostoc citreum strains, LBAE C10, LBAE C11, and LBAE E16, isolated from wheat sourdoughs.The carbohydrate metabolism signature of lactococcus lactis strain A12 reveals its sourdough ecosystem origin.Characterization of glycosyltransferase activity of wild-type Leuconostoc mesenteroides strains from Bulgarian fermented vegetables.Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.Barcoded pyrosequencing analysis of the bacterial community of Daqu for light-flavour Chinese liquor.Characterization of a novel dextransucrase from Weissella confusa isolated from sourdough.Epicocconone, a sensitive and specific fluorescent dye for in situ quantification of extracellular proteins within bacterial biofilms.Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
P2860
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P2860
Biodiversity of lactic acid bacteria in French wheat sourdough as determined by molecular characterization using species-specific PCR.
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2009 nî lūn-bûn
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2009 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
2009年の論文
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2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@ast
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@en
type
label
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@ast
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@en
prefLabel
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@ast
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@en
P2093
P1476
Biodiversity of lactic acid ba ...... on using species-specific PCR.
@en
P2093
Catherine Fontagné-Faucher
Hervé Robert
Valérie Gabriel
P356
10.1016/J.IJFOODMICRO.2009.07.006
P577
2009-07-12T00:00:00Z