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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
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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
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2011
2011
Ting is a fermented sorghum product of Botswana which is used to prepare porridges of different consistencies. This study aimed… Expand
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2011
2011
Microbial ecology and chemical composition of Brazilian kefir beverage was performed. The microorganisms associated with… Expand
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2010
2010
Water kefir is a home made fermented beverage based on a sucrose solution with fruit extracts. The inoculum of such fermentations… 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
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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
The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in close… Expand
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