(Q33822532)

29 July 2017

title

Isolation and partial characterization of halotolerant lactic acid bacteria from two Mexican cheeses (English)

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29 July 2017

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Fredy Morales

1

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29 July 2017

Jesús I Morales

series ordinal

2

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29 July 2017

César H Hernández

series ordinal

3

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29 July 2017

Humberto Hernández-Sánchez

series ordinal

4

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29 July 2017

publication date

16 February 2011

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Applied Biochemistry and Biotechnology

29 July 2017

published in

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29 July 2017

volume

164

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29 July 2017

issue

6

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29 July 2017

page(s)

889-905

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Lactic acid bacteria of foods and their current taxonomy

29 July 2017

cites work

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https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits

21 January 2018

1 reference

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Culture-independent methods for identifying microbial communities in cheese

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Application of molecular approaches to study lactic acid bacteria in artisanal cheeses

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Evolution of the bacterial species Lactobacillus delbrueckii: a partial genomic study with reflections on prokaryotic species concept

21 January 2018

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https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCR fingerprint databases

21 January 2018

1 reference

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Reclassification of Lactobacillus casei subsp. casei ATCC 393 and Lactobacillus rhamnosus ATCC 15820 as Lactobacillus zeae nom. rev., Designation of ATCC 334 as the Neotype of L. casei subsp. casei, and Rejection of the Name Lactobacillus paracasei

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Characterization of non-starter lactic acid bacteria from Italian ewe cheeses based on phenotypic, genotypic, and cell wall protein analyses

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Cooperation between Lactococcus lactis and nonstarter lactobacilli in the formation of cheese aroma from amino acids.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Presence of halophilic and alkaliphilic lactic acid bacteria in various cheeses

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Assessment of the rind microbial diversity in a farmhouse-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Temporal stability and biodiversity of two complex antilisterial cheese-ripening microbial consortia

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Proteolytic enzyme activities in Cheddar cheese juice made using lactococcal starters of differing autolytic properties.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Marinilactibacillus psychrotolerans gen. nov., sp. nov., a halophilic and alkaliphilic marine lactic acid bacterium isolated from marine organisms in temperate and subtropical areas of Japan

21 January 2018

1 reference

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A ten-minute DNA preparation from yeast efficiently releases autonomous plasmids for transformation of Escherichia coli

21 January 2018

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Gapped BLAST and PSI-BLAST: a new generation of protein database search programs

21 January 2018

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The CLUSTAL_X windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools

21 January 2018

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A Simple, Fast, and Accurate Algorithm to Estimate Large Phylogenies by Maximum Likelihood

21 January 2018

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jModelTest: phylogenetic model averaging

21 January 2018

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Model selection and model averaging in phylogenetics: advantages of akaike information criterion and bayesian approaches over likelihood ratio tests

21 January 2018

1 reference

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An Empirical Test of Bootstrapping as a Method for Assessing Confidence in Phylogenetic Analysis

21 January 2018

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Introducing DOTUR, a computer program for defining operational taxonomic units and estimating species richness

21 January 2018

1 reference

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The species concept for prokaryotes

21 January 2018

1 reference

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Lactobacillus pentosus (Fred, Peterson, and Anderson) sp. nov., nom. rev.

21 January 2018

1 reference

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Molecular identification and typing of natural whey starter cultures and microbiological and compositional properties of related traditional Mozzarella cheeses.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

Peptidases and amino acid catabolism in lactic acid bacteria.

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS12010-011-9182-6

10.1007/S12010-011-9182-6

21 January 2018

Identifiers

DOI

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Dimensions Publication ID

29 July 2017

1033011391

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