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Journal Abstract Search

224 related items for PubMed ID: 17625176

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
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  • 3. 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
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  • 4. Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough.
    Gu CT, Li CY, Yang LJ, Huo GC.
    Int J Syst Evol Microbiol; 2013 Dec; 63(Pt 12):4698-4706. PubMed ID: 23950151
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  • 5. 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
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  • 6. Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
    Valcheva R, Ferchichi MF, Korakli M, Ivanova I, Gänzle MG, Vogel RF, Prévost H, Onno B, Dousset X.
    Int J Syst Evol Microbiol; 2006 Mar; 56(Pt 3):587-591. PubMed ID: 16514032
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  • 13. Lactobacillus rossii sp. nov., isolated from wheat sourdough.
    Corsetti A, Settanni L, van Sinderen D, Felis GE, Dellaglio F, Gobbetti M.
    Int J Syst Evol Microbiol; 2005 Jan; 55(Pt 1):35-40. PubMed ID: 15653850
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  • 14. 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
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  • 16. Lactobacillus heilongjiangensis sp. nov., isolated from Chinese pickle.
    Gu CT, Li CY, Yang LJ, Huo GC.
    Int J Syst Evol Microbiol; 2013 Nov; 63(Pt 11):4094-4099. PubMed ID: 23728376
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  • 17. Alloscardovia omnicolens gen. nov., sp. nov., from human clinical samples.
    Huys G, Vancanneyt M, D'Haene K, Falsen E, Wauters G, Vandamme P.
    Int J Syst Evol Microbiol; 2007 Jul; 57(Pt 7):1442-1446. PubMed ID: 17625172
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  • 19. Lactobacillus paralimentarius sp. nov., isolated from sourdough.
    Cai Y, Okada H, Mori H, Benno Y, Nakase T.
    Int J Syst Bacteriol; 1999 Oct; 49 Pt 4():1451-5. PubMed ID: 10555326
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  • 20. Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle.
    Long GY, Gu CT.
    Int J Syst Evol Microbiol; 2019 Aug; 69(8):2340-2353. PubMed ID: 31162009
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