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Lactobacillus parabuchneri

Known as: Lactobacillus ferintoshensis 
 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2001-2016
012320012016

Papers overview

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2017
2017
The Histidine Decarboxylase Gene Cluster of Lactobacillus parabuchneri Was Gained by Horizontal Gene Transfer and Is Mobile within the Species
Histamine in food can cause intolerance reactions in consumers. Lactobacillus parabuchneri (L. parabuchneri) is one of the major… (More)
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2012
2012
Microbial ecology of sorghum sourdoughs: effect of substrate supply and phenolic compounds on composition of fermentation microbiota.
The choice of the cereal substrate determines sourdough microbiota, however, the substrate-associated ecological factors for this… (More)
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2011
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… (More)
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2010
2010
Identification and characterization of a glucan-producing enzyme from Lactobacillus hilgardii TMW 1.828 involved in granule formation of water kefir.
Water kefir is a home made fermented beverage based on a sucrose solution with fruit extracts. The inoculum of such fermentations… (More)
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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… (More)
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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… (More)
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2008
2008
Diversity of lactic acid bacteria population in ripened Parmigiano Reggiano cheese.
The diversity of dominant lactic acid bacteria population in 12 months ripened Parmigiano Reggiano cheeses was investigated by a… (More)
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2008
2008
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese.
The diversity and dynamics of Lactobacillus populations in traditional raw milk Camembert cheese were monitored throughout the… (More)
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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… (More)
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Highly Cited
2001
Highly Cited
2001
Anaerobic conversion of lactic acid to acetic acid and 1, 2-propanediol by Lactobacillus buchneri.
The degradation of lactic acid under anoxic conditions was studied in several strains of Lactobacillus buchneri and in close… (More)
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