Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
about
Sourdough-Based Biotechnologies for the Production of Gluten-Free FoodsInfluence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughsSelection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics.Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.The genus Lactobacillus
P2860
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
description
2006 nî lūn-bûn
@nan
2006 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2006 թվականի մարտին հրատարակված գիտական հոդված
@hy
2006年の論文
@ja
2006年論文
@yue
2006年論文
@zh-hant
2006年論文
@zh-hk
2006年論文
@zh-mo
2006年論文
@zh-tw
2006年论文
@wuu
name
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@ast
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@en
type
label
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@ast
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@en
prefLabel
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@ast
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@en
P2093
P356
P1476
Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
@en
P2093
Bernard Onno
Hervé Prévost
Iskra Ivanova
Maher Korakli
Mounir F Ferchichi
Rosica Valcheva
Rudi F Vogel
P304
P356
10.1099/IJS.0.63619-0
P407
P577
2006-03-01T00:00:00Z