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Lactobacillus alimentarius

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1996-2012
01219962012

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2012
2012
Combination of culture-dependent and culture-independent molecular methods for the determination of lactic microbiota in sucuk.
In this study, the culture-dependent and culture-independent molecular methods were used for the identification of lactic acid… (More)
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2009
2009
Polyphasic taxonomic studies of lactic acid bacteria associated with Tunisian fermented meat based on the heterogeneity of the 16S–23S rRNA gene intergenic spacer region
The objective of this work was to investigate the structure and diversity of lactic acid bacteria (LAB) communities in… (More)
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2007
2007
Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
Counts of total aerobic mesophilic microflora, lactic acid bacteria, salt-tolerant microflora, Enterobacteriaceae, enterococci… (More)
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2007
2007
Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products
Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China consume a variety of indigenous fermented milk products… (More)
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2005
2005
Bacterial population in traditional sourdough evaluated by molecular methods.
AIMS To study the microbial communities in artisanal sourdoughs, manufactured by traditional procedure in different areas of… (More)
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2003
2003
Identification of Lactobacillus alimentarius and Lactobacillus farciminis with 16S-23S rDNA intergenic spacer region polymorphism and PCR amplification using species-specific oligonucleotide.
AIMS The restriction fragment length polymorphism (RFLP) method was used to differentiate Lactobacillus species having closely… (More)
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2003
2003
Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which… (More)
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2000
2000
Adaptation of Lactobacillus alimentarius to environmental stresses.
Lactobacillus alimentarius BJ33 has been tested for its biopreservative capacities to improve quality and safety in many meat… (More)
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2000
2000
Lactobacillus kimchii sp. nov., a new species from kimchi.
A bacteriocin-producing lactic acid bacterium, which was isolated from the Korean fermented-vegetable food kimchi, was subjected… (More)
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1998
1998
Growth and survival of Listeria monocytogenes in vacuum-packaged ground beef inoculated with Lactobacillus alimentarius FloraCarn L-2.
A culture of the psychotrophic strain FloraCarn L-2 of Lactobacillus alimentarius was added to ground beef (pH 5.4) inoculated… (More)
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