DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations. - Wikidata - awgldk - TriplyDB

DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

http://www.wikidata.org/entity/Q36313329

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Genomic diversity and versatility of Lactobacillus plantarum, a natural metabolic engineer A common bacterial metabolite elicits prion-based bypass of glucose repression Metagenomic analysis of the viral communities in fermented foods.Bacterial community dynamics, lactic acid bacteria species diversity and metabolite kinetics of traditional Romanian vegetable fermentations.Bacteriophage ecology in a commercial cucumber fermentation Production of conjugated linoleic acids by Lactobacillus plantarum strains isolated from naturally fermented Chinese pickles.Probiotics and Disease: A Comprehensive Summary-Part 2, Commercially Produced Cultured and Fermented Foods Commonly Available in the United States.In vitro screening of selected probiotic properties of Lactobacillus strains isolated from traditional fermented cabbage and cucumber.Microbial ecology of watery kimchi.Genome sequence of the naturally plasmid-free Lactobacillus plantarum strain NC8 (CCUG 61730).Identification and characterization of probiotic lactic acid bacteria isolated from traditional persian pickled vegetables.Survival of Escherichia coli O157:H7 in cucumber fermentation brines.Diversity of lactic acid bacteria from Miang, a traditional fermented tea leaf in northern Thailand and their tannin-tolerant ability in tea extract.Lactic acid bacteria population dynamics during spontaneous fermentation of radish (Raphanus sativus L.) roots in brine.Evidence for xylooligosaccharide utilization in Weissella strains isolated from Indian fermented foods and vegetables.Health benefits of fermented foods.Improved sauerkraut production with probiotic strain Lactobacillus plantarum L4 and Leuconostoc mesenteroides LMG 7954.Carrot Juice Fermentations as Man-Made Microbial Ecosystems Dominated by Lactic Acid Bacteria.Identification of lactic acid bacteria in salted Chinese cabbage by SDS-PAGE and PCR-DGGE.Microbial Community Analysis of Sauerkraut Fermentation Reveals a Stable and Rapidly Established Community.Complete Genome Sequence of Lactobacillus plantarum Strain LQ80, Selected for Preparation of Fermented Liquid Feed for Pigs.The genus Pediococcus Putative probiotic lactic acid bacteria isolated from sauerkraut fermentations Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

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P2860

DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

http://www.wikidata.org/entity/Q36313329

description

2007 nî lūn-bûn

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2007年の論文

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2007年学术文章

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2007年学术文章

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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Applied and Environmental Microbiology

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DNA fingerprinting of lactic acid bacteria in sauerkraut fermentations.

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Fredrick Breidt

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Henry P Fleming

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Vethachai Plengvidhya

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Zhongjing Lu

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P2860

The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.

Comparative genomics of the lactic acid bacteria

Taxonomic study of Weissella confusa and description of Weissella cibaria sp. nov., detected in food and clinical samples.

Weissella kimchii sp. nov., a novel lactic acid bacterium from kimchi.

A phylogenetic analysis of an atypical leuconostoc: description of Leuconostoc fallax sp. nov.

Lactic acid bacteria and human clinical infection.

16S rRNA sequences reveal numerous uncultured microorganisms in a natural community.

Compilation of small ribosomal subunit RNA structures

Taxonomic studies on some leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species.

Characterization of six Leuconostoc fallax bacteriophages isolated from an industrial sauerkraut fermentation.

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10.1128/AEM.01342-07

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