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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… 
Highly Cited
2011
Highly Cited
2011
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with… 
2008
2008
In this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively… 
2005
2005
Lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours… 
Highly Cited
2004
Highly Cited
2004
Members of the genera Streptococcus and Leuconostoc synthesize various alpha-glucans (dextran, alternan and mutan). In… 
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…