Skip to search formSkip to main content
You are currently offline. Some features of the site may not work correctly.

Lactobacillus parabuchneri

Known as: Lactobacillus ferintoshensis 
 
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Determination of Volatiles and Carotenoid Degradation Compounds in Red Pepper Fermented by Lactobacillus parabuchneri.
Red pepper (Capsicum annuum L.) has been used as one of key ingredients in certain fermented foods due to it providing a unique… Expand
2016
2016
Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel.
The consumption of food containing large amounts of histamine can lead to histamine poisoning. Cheese is one of the most… Expand
  • figure 1
  • table 1
  • figure 2
  • figure 3
  • figure 4
Highly Cited
2014
Highly Cited
2014
Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
This study aimed at investigating the addition of legume (chickpea, lentil and bean) flours to wheat flour bread. Type I… Expand
Highly Cited
2011
Highly Cited
2011
Brazilian kefir: structure, microbial communities and chemical composition
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with… Expand
  • table 1
  • table 2
  • figure 1
  • figure 2
  • table 3
Highly Cited
2011
Highly Cited
2011
Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana.
Ting is a fermented sorghum product of Botswana which is used to prepare porridges of different consistencies. This study aimed… Expand
2009
2009
Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional…
Thirty six Gram-positive, rod-shaped, non-spore-forming, non-motile bacterial strains were isolated from the non-salted pickle… Expand
  • figure 1
  • figure 2
  • table 1
2008
2008
Rapid identification of the three major species of dairy obligate heterofermenters Lactobacillus brevis, Lactobacillus fermentum and Lactobacillus parabuchneri by species-specific duplex PCR.
In this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively… Expand
2005
2005
Reclassification of Lactobacillus ferintoshensis as a later heterotypic synonym of Lactobacillus parabuchneri.
Lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours… Expand
  • figure 1
  • figure 2
Highly Cited
2004
Highly Cited
2004
Glucan synthesis in the genus Lactobacillus: isolation and characterization of glucansucrase genes, enzymes and glucan products from six different strains.
Members of the genera Streptococcus and Leuconostoc synthesize various alpha-glucans (dextran, alternan and mutan). In… Expand
  • table 1
  • table 2
  • figure 1
  • table 3
  • figure 2
Highly Cited
2001
Highly Cited
2001
Anaerobic Conversion of Lactic Acid to Acetic Acid and 1,2-Propanediol by Lactobacillus buchneri
ABSTRACT The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in… Expand
  • figure 1
  • figure 2
  • figure 3
  • figure 4
  • figure 5
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy, Terms of Service, and Dataset License
ACCEPT & CONTINUE