Lactobacillus suebicus

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2007-2015
012320072015

Papers overview

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2015
2015
Many lactic acid bacteria synthesize extracellular polysaccharides (exopolysaccharides, EPSs) with a large variation in structure… (More)
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2014
2014
The survival of silage lactic acid bacteria (LAB) in the gut of dairy cows was evaluated by examining the LAB communities of… (More)
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2013
2013
Three Gram-stain-positive bacterial strains, 11050(T), 7-19(T) and 11102(T), were isolated from traditional pickle and sourdough… (More)
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2013
2013
Four strains of Gram-positive, non-spore-forming, rod-shaped, catalase-negative and non-motile lactic acid bacteria, LOOC260(T… (More)
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2011
2011
Lactobacillus suebicus is important in the generation of particular flavors and in other ripening processes associated with apple… (More)
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2011
2011
Aloreña table olives are naturally fermented traditional green olives with a denomination of protection (DOP). The present study… (More)
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2011
2011
Probiotic cultures are increasingly being incorporated into a wide variety of food products. Although lactobacilli and… (More)
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2010
2010
We have isolated three lactic acid bacteria (Lactobacillus suebicus CUPV221, Pediococcus parvulus CUPV1 and P. parvulus CUPV22… (More)
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2009
2009
Tapping mode atomic force microscopy (TM-AFM) has been used to analyze the supramolecular structure and conformation of the (1… (More)
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2007
2007
Eighteen rod-shaped homofermentatives, six heterofermentatives, and a coccal homofermentative lactic acid bacteria were isolated… (More)
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