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Lactobacillus parabuchneri

Known as: Lactobacillus ferintoshensis 
 
National Institutes of Health

Papers overview

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2018
2018
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
The consumption of food containing large amounts of histamine can lead to histamine poisoning. Cheese is one of the most… Expand
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Highly Cited
2014
Highly Cited
2014
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
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with… Expand
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Highly Cited
2011
Highly Cited
2011
Ting is a fermented sorghum product of Botswana which is used to prepare porridges of different consistencies. This study aimed… Expand
2009
2009
Thirty six Gram-positive, rod-shaped, non-spore-forming, non-motile bacterial strains were isolated from the non-salted pickle… Expand
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2008
2008
In this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively… Expand
2005
2005
Lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours… Expand
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Highly Cited
2004
Highly Cited
2004
Members of the genera Streptococcus and Leuconostoc synthesize various alpha-glucans (dextran, alternan and mutan). In… Expand
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Highly Cited
2001
Highly Cited
2001
ABSTRACT The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in… Expand
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