Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation.

@article{GonzlezQuijano2014HalotoleranceAS,
  title={Halotolerance and survival kinetics of lactic acid bacteria isolated from jalape{\~n}o pepper (Capsicum annuum L.) fermentation.},
  author={G{\'e}nesis Karendash Gonz{\'a}lez-Quijano and Lidia Dorantes-Alvarez and Humberto Hern{\'a}ndez‐S{\'a}nchez and Mar{\'i}a Eugenia Jaramillo-Flores and Mar{\'i}a de Jesus Perea-Flores and Arturo Vera-Ponce de Le{\'o}n and C{\'e}sar Hern{\'a}ndez-Rodr{\'i}guez},
  journal={Journal of food science},
  year={2014},
  volume={79 8},
  pages={
          M1545-53
        }
}
The microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. In this work, the lactic acid bacteria (LAB) Weissella cibaria, Lactobacillus plantarum, Lactobacillus paraplantarum, and Leuconostoc citreum were identified by partial 16S rRNA gene sequence analysis. In addition, entophytic bacteria such as Pantoea eucalypti, Pantoea anthophila, Enterobacter cowanii, and Enterobacter asburiae were… 
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Both oraCMU and oraCMS1 showed excellent abilities to inhibit biofilm formation and remove preformed biofilms, suggesting that the W. cibaria probiotics offer new possibilities for the prevention and treatment of bacterial URTIs.
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