Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations
- 1 November 1996
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 81 (5) , 565-570
- https://doi.org/10.1111/j.1365-2672.1996.tb03548.x
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
- Partial purification and characterisation of a lipase from Lactobacillus plantarum MF32Food Chemistry, 1995
- Cloning and expression of the plasmid encoded β-d-galactosidase gene from aLactobacillus plantarumstrain of dairy originFEMS Microbiology Letters, 1994
- Selection criteria for lactic acid bacteria to be used as starter cultures for various food commoditiesFEMS Microbiology Reviews, 1993
- Genetics of bacteriocins produced by lactic acid bacteriaFEMS Microbiology Reviews, 1993
- Leuconostoc lactis beta-galactosidase is encoded by two overlapping genesJournal of Bacteriology, 1992
- Microbiological and physicochemical characteristics of Gamonedo blue cheese during ripeningInternational Dairy Journal, 1992
- Acidophilus Milk Products: A Review of Potential Benefits to ConsumersJournal of Dairy Science, 1989
- Microbial Inhibition by an Isolate of Pediococcus from Cucumber Brines 1Applied Microbiology, 1975