Lactobacillus parabuchneri

Known as: Lactobacillus ferintoshensis 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2001-2016
012320012016

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2017
2017
Histamine in food can cause intolerance reactions in consumers. Lactobacillus parabuchneri (L. parabuchneri) is one of the major… (More)
Is this relevant?
2012
2012
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this… (More)
  • table 1
  • figure 1
  • figure 2
  • table 2
  • figure 3
Is this relevant?
2011
2011
Ting is a fermented sorghum product of Botswana which is used to prepare porridges of different consistencies. This study aimed… (More)
Is this relevant?
2010
2010
Water kefir is a home made fermented beverage based on a sucrose solution with fruit extracts. The inoculum of such fermentations… (More)
Is this relevant?
2009
2009
Thirty six Gram-positive, rod-shaped, non-spore-forming, non-motile bacterial strains were isolated from the non-salted pickle… (More)
  • figure 1
  • figure 2
  • table 1
Is this relevant?
2008
2008
In this study, the biodiversity of 154 strains of lactic acid bacteria, including 112 dairy product isolates presumptively… (More)
Is this relevant?
2008
2008
The diversity of dominant lactic acid bacteria population in 12 months ripened Parmigiano Reggiano cheeses was investigated by a… (More)
  • table 1
  • table 2
  • figure 1
  • table 3
Is this relevant?
2008
2008
The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the… (More)
  • table 1
  • table 2
  • table 3
  • figure 1
  • table 4
Is this relevant?
2005
2005
Lactobacillus ferintoshensis has recently been described as a novel species, distinct from its close phylogenetic neighbours… (More)
Is this relevant?
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… (More)
  • figure 1
  • figure 2
  • figure 3
  • figure 4
  • figure 5
Is this relevant?