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Lactobacillus crustorum

 
National Institutes of Health

Papers overview

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2019
2019
In traditional sourdough fermentation recipes of artisan bakeries, often extra ingredients are added to the flour-water mixture… Expand
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2019
2019
A Gram-stain-positive bacterial strain, 395-6.2T, was isolated from traditional pickle in Heilongjiang Province, PR China. The… Expand
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2019
2019
The objective of the study was to evaluate the anti-obesity effect of Lactobacillus rhamnosus LS-8 and Lactobacillus crustorum… Expand
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2019
2019
The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different… Expand
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2018
2018
&NA; The saponins, as components of tea seed meal, are undesirable hemolytic components and should be degraded for reducing their… Expand
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2017
2017
ABSTRACT The complete genome sequence of Lactobacillus crustorum deciphered by PacBio RS II and Illumina HiSeq 4000 sequencing… Expand
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2017
2017
Two Gram-stain-positive, catalase-negative, rod-shaped, bacterial strains (313T and 311) were isolated from banana fruits in… Expand
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2016
2016
The growing emergence of antibiotic-resistant bacteria in the food industry needs to be controlled with effective antimicrobials… Expand
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2014
2014
In recent years, exploring novel probiotic strains for therapeutic intervention has been raised due to the significant increase… Expand
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2013
2013
A Gram-stain-positive bacterial strain, S4-3(T), was isolated from traditional pickle in Heilongjiang Province, China. The… Expand
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