(Q44628902)

4 December 2017

title

Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey (English)

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4 December 2017

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Simel Bağder Elmacı

1

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4 December 2017

Mehmet Tokatlı

2

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4 December 2017

Derya Dursun

3

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4 December 2017

Filiz Özçelik

4

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4 December 2017

Pınar Şanlıbaba

5

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4 December 2017

publication date

18 November 2014

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4 December 2017

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4 December 2017

volume

60

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4 December 2017

issue

3

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4 December 2017

page(s)

241-251

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https://scigraph.springernature.com/pub.10.1007/s12223-014-0363-x

4 December 2017

exact match

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cites work

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Comparison of API 50 CH strips to whole-chromosomal DNA probes for identification of Lactobacillus species

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Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning.

21 January 2018

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Diversity of lactic acid bacteria in suan-tsai and fu-tsai, traditional fermented mustard products of Taiwan

21 January 2018

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

21 January 2018

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Monitoring the bacterial community during fermentation of sunki, an unsalted, fermented vegetable traditional to the Kiso area of Japan.

21 January 2018

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Role of selected oxidative yeasts and bacteria in cucumber secondary fermentation associated with spoilage of the fermented fruit

21 January 2018

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Characteristics of spoilage-associated secondary cucumber fermentation

21 January 2018

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Metabolism of lactic acid in fermented cucumbers by Lactobacillus buchneri and related species, potential spoilage organisms in reduced salt fermentations

21 January 2018

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21 January 2018

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Draft Genome Sequence of Lactobacillus namurensis Chizuka 01, Isolated from Nukadoko, a Pickling Bed of Fermented Rice Bran.

21 January 2018

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Biological and genetic classification of canine intestinal lactic acid bacteria and bifidobacteria

21 January 2018

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Molecular characterization of lactic acid bacteria recovered from natural fermentation of beet root and carrot Kanji

21 January 2018

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Lactobacillus diolivorans sp. nov., a 1,2-propanediol-degrading bacterium isolated from aerobically stable maize silage

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Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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Comparison of phenotypic and molecular tests to identify lactic acid bacteria

21 January 2018

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21 January 2018

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21 January 2018

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21 January 2018

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Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.

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Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.

21 January 2018

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Identification and characterization of lactic acid bacteria isolated from traditional pickles in Sichuan, China

21 January 2018

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Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

21 January 2018

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21 January 2018

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Characteristics of lactic acid bacteria isolated from vacuum-packaged beef

21 January 2018

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12 December 2020

Isolation and characterisation of lactic acid bacteria from jiang-gua (fermented cucumbers), a traditional fermented food in Taiwan

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12 December 2020

Succession of dominant and antagonistic lactic acid bacteria in fermented cucumber: insights from a PCR-based approach

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12 December 2020

Selection of potentially probiotic Lactobacillus strains towards their inhibitory activity against poultry enteropathogenic bacteria.

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12 December 2020

Rapid molecular identification and characteristics of Lactobacillus strains

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12 December 2020

Polyphasic taxonomy, a consensus approach to bacterial systematics

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12 December 2020

Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants

1 reference

12 December 2020

10.1007/S12223-014-0363-X

Identifiers

DOI

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4 December 2017

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