203 related articles for article (PubMed ID: 19201563)
1. Polyphasic taxonomic characterization of Lactobacillus rossiae isolates from Belgian and Italian sourdoughs reveals intraspecific heterogeneity.
Scheirlinck I; Van der Meulen R; Vrancken G; De Vuyst L; Settanni L; Vandamme P; Huys G
Syst Appl Microbiol; 2009 Apr; 32(2):151-6. PubMed ID: 19201563
[TBL] [Abstract][Full Text] [Related]
2. Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments.
Scheirlinck I; Van der Meulen R; De Vuyst L; Vandamme P; Huys G
J Appl Microbiol; 2009 Apr; 106(4):1081-92. PubMed ID: 19187144
[TBL] [Abstract][Full Text] [Related]
3. Lactobacillus sobrius Konstantinov et al. 2006 is a later synonym of Lactobacillus amylovorus Nakamura 1981.
Jakava-Viljanen M; Murros A; Palva A; Björkroth KJ
Int J Syst Evol Microbiol; 2008 Apr; 58(Pt 4):910-3. PubMed ID: 18398193
[TBL] [Abstract][Full Text] [Related]
4. Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.
Scheirlinck I; Van der Meulen R; Van Schoor A; Huys G; Vandamme P; De Vuyst L; Vancanneyt M
Int J Syst Evol Microbiol; 2007 Jul; 57(Pt 7):1461-1467. PubMed ID: 17625176
[TBL] [Abstract][Full Text] [Related]
5. Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).
Valmorri S; Settanni L; Suzzi G; Gardini F; Vernocchi P; Corsetti A
Lett Appl Microbiol; 2006 Sep; 43(3):343-9. PubMed ID: 16910943
[TBL] [Abstract][Full Text] [Related]
6. Genotypic and phenotypic diversity of Lactobacillus rossiae isolated from beer.
Schneiderbanger J; Jacob F; Hutzler M
J Appl Microbiol; 2019 Apr; 126(4):1187-1198. PubMed ID: 30637885
[TBL] [Abstract][Full Text] [Related]
7. Genotypic and phenotypic diversity of Lactobacillus rossiae strains isolated from sourdough.
Di Cagno R; De Angelis M; Gallo G; Settanni L; Berloco MG; Siragusa S; Parente E; Corsetti A; Gobbetti M
J Appl Microbiol; 2007 Oct; 103(4):821-35. PubMed ID: 17897184
[TBL] [Abstract][Full Text] [Related]
8. Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.
Scheirlinck I; Van der Meulen R; Van Schoor A; Vancanneyt M; De Vuyst L; Vandamme P; Huys G
Appl Environ Microbiol; 2007 Oct; 73(19):6262-9. PubMed ID: 17675431
[TBL] [Abstract][Full Text] [Related]
9. Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.
De Angelis M; Di Cagno R; Gallo G; Curci M; Siragusa S; Crecchio C; Parente E; Gobbetti M
Int J Food Microbiol; 2007 Feb; 114(1):69-82. PubMed ID: 17223214
[TBL] [Abstract][Full Text] [Related]
10. Identification of lactobacilli by pheS and rpoA gene sequence analyses.
Naser SM; Dawyndt P; Hoste B; Gevers D; Vandemeulebroecke K; Cleenwerck I; Vancanneyt M; Swings J
Int J Syst Evol Microbiol; 2007 Dec; 57(Pt 12):2777-2789. PubMed ID: 18048724
[TBL] [Abstract][Full Text] [Related]
11. Lactobacillus fabifermentans sp. nov. and Lactobacillus cacaonum sp. nov., isolated from Ghanaian cocoa fermentations.
De Bruyne K; Camu N; De Vuyst L; Vandamme P
Int J Syst Evol Microbiol; 2009 Jan; 59(Pt 1):7-12. PubMed ID: 19126714
[TBL] [Abstract][Full Text] [Related]
12. Reclassification of Pediococcus dextrinicus (Coster and White 1964) back 1978 (Approved Lists 1980) as Lactobacillus dextrinicus comb. nov., and emended description of the genus Lactobacillus.
Haakensen M; Dobson CM; Hill JE; Ziola B
Int J Syst Evol Microbiol; 2009 Mar; 59(Pt 3):615-21. PubMed ID: 19244449
[TBL] [Abstract][Full Text] [Related]
13. Reclassification of Lactobacillus amylophilus LMG 11400 and NRRL B-4435 as Lactobacillus amylotrophicus sp. nov.
Naser SM; Vancanneyt M; Snauwaert C; Vrancken G; Hoste B; De Vuyst L; Swings J
Int J Syst Evol Microbiol; 2006 Nov; 56(Pt 11):2523-2527. PubMed ID: 17082384
[TBL] [Abstract][Full Text] [Related]
14. Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough.
Scheirlinck I; Van der Meulen R; Van Schoor A; Cleenwerck I; Huys G; Vandamme P; De Vuyst L; Vancanneyt M
Int J Syst Evol Microbiol; 2007 Feb; 57(Pt 2):223-227. PubMed ID: 17267954
[TBL] [Abstract][Full Text] [Related]
15. Advantages of multilocus sequence analysis for taxonomic studies: a case study using 10 housekeeping genes in the genus Ensifer (including former Sinorhizobium).
Martens M; Dawyndt P; Coopman R; Gillis M; De Vos P; Willems A
Int J Syst Evol Microbiol; 2008 Jan; 58(Pt 1):200-14. PubMed ID: 18175710
[TBL] [Abstract][Full Text] [Related]
16. Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentations.
Corsetti A; Settanni L; Valmorri S; Mastrangelo M; Suzzi G
Food Microbiol; 2007 Sep; 24(6):592-600. PubMed ID: 17418310
[TBL] [Abstract][Full Text] [Related]
17. Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs.
Vancanneyt M; Neysens P; De Wachter M; Engelbeen K; Snauwaert C; Cleenwerck I; Van der Meulen R; Hoste B; Tsakalidou E; De Vuyst L; Swings J
Int J Syst Evol Microbiol; 2005 Mar; 55(Pt 2):615-620. PubMed ID: 15774633
[TBL] [Abstract][Full Text] [Related]
18. Lactobacillus oeni sp. nov., from wine.
Mañes-Lázaro R; Ferrer S; Rosselló-Mora R; Pardo I
Int J Syst Evol Microbiol; 2009 Aug; 59(Pt 8):2010-4. PubMed ID: 19567555
[TBL] [Abstract][Full Text] [Related]
19. Lactobacillus taiwanensis sp. nov., isolated from silage.
Wang LT; Kuo HP; Wu YC; Tai CJ; Lee FL
Int J Syst Evol Microbiol; 2009 Aug; 59(Pt 8):2064-8. PubMed ID: 19605711
[TBL] [Abstract][Full Text] [Related]
20. Bacterial population in traditional sourdough evaluated by molecular methods.
Randazzo CL; Heilig H; Restuccia C; Giudici P; Caggia C
J Appl Microbiol; 2005; 99(2):251-8. PubMed ID: 16033455
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
