Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
about
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation.Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresisAssessment of bacterial diversity in selected Philippine fermented food products through PCR-DGGE.Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.Draft Genome Sequence of Lactobacillus panis DSM 6035T, First Isolated from SourdoughMultiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentation.In situ production of exopolysaccharides during Sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria.Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughsMicrobiological characterization of wet wheat distillers' grain, with focus on isolation of lactobacilli with potential as probiotics.Production of wheat bread without preservatives using sourdough starters.Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.Identification of lactic acid bacteria in the feces of dairy cows fed whole crop maize silage to assess the survival of silage bacteria in the gut.The genus Lactobacillus
P2860
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P2860
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年論文
@yue
1996年論文
@zh-hant
1996年論文
@zh-hk
1996年論文
@zh-mo
1996年論文
@zh-tw
1996年论文
@wuu
1996年论文
@zh
1996年论文
@zh-cn
name
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
@en
type
label
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
@en
prefLabel
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
@en
P2093
P1476
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
@en
P2093
P304
P356
10.1099/00207713-46-2-449
P577
1996-04-01T00:00:00Z