Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus

  title={Lactobacillus rossiae, a Vitamin B12 Producer, Represents a Metabolically Versatile Species within the Genus Lactobacillus},
  author={Maria De Angelis and Francesca Bottacini and Bruno Fosso and Philip Kelleher and Maria Calasso and Raffaella di Cagno and Marco Ventura and Ernesto Picardi and D van Sinderen and Marco Gobbetti and Val{\'e}rie de Cr{\'e}cy-Lagard},
  booktitle={PloS one},
Lactobacillus rossiae is an obligately hetero-fermentative lactic acid bacterium, which can be isolated from a broad range of environments including sourdoughs, vegetables, fermented meat and flour, as well as the gastrointestinal tract of both humans and animals. In order to unravel distinctive genomic features of this particular species and investigate the phylogenetic positioning within the genus Lactobacillus, comparative genomics and phylogenomic approaches, followed by functional analyses… CONTINUE READING
14 Citations
50 References
Similar Papers


Publications citing this paper.
Showing 1-10 of 14 extracted citations


Publications referenced by this paper.
Showing 1-10 of 50 references

An efficient algorithm for large–scale detection of protein families

  • AJ Enright, S Van Dongen, CA Ouzounis
  • Nucleic Acids Res
  • 2002
Highly Influential
4 Excerpts

Lactic Acid Bacteria | Lactobacillus spp.: General Characteristics

  • M De Angelis, M Gobbetti
  • In Encyclopedia of Dairy Sciences
  • 2012
Highly Influential
3 Excerpts

Sourdough fermentation of a mixture of wheat, chickpea, lentil and bean flours for making white bread

  • CG Rizzello, M Calasso, D Campanella, M De Angelis, M Gobbetti
  • Int J Food Microbiol
  • 2014
1 Excerpt

A culture–dependent and –independent approach for the identification of lactic acid bacteria associated with the production of nemchua, a Vietnamese fermented meat product

  • DTL Nguien, K Van Hoorde, M Cnockaert, E De Brandt, K De Bruyne
  • Food Res Int
  • 2013
1 Excerpt

Current perspectives on antifungal lactic acid bacteria as natural bio–preservatives

  • S Crowley, J Mahony, D van Sinderen
  • Trends Food Sci Technol
  • 2013
1 Excerpt

Similar Papers

Loading similar papers…