Genera Leuconostoc, Oenococcus and Weissella

Author:

Björkroth Johanna,Holzapfel Wilhelm

Publisher

Springer US

Reference469 articles.

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3. Amachi, T., S. Imamoto, and H. Yoshizumi. 1971 A growth factor for malo-lactic fermentation bacteria. II: Structure and synthesis of a novel pantothenic acid derivative isolated from tomato juice Agric. Biol. Chem. 35 1222–1230

4. Ampe, F., N. ben Omar, and J. P. Guyot. 1999 Culture-independent quantification of physiologically-active microbial groups in fermented foods using rRNA-targeted oligonucleotide probes: Application to pozol, a Mexican lactic acid fermented maize dough J. Appl. Microbiol. 87 131–140

5. Antai, S. P., and M. H. Ibrahim. 1986 Microorganisms associated with African locust bean (Parkia-Filicoidea) fermentation for “dawadawa” production J. Appl. Bacteriol. 6l 145–148

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