Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber-Reference-Cited by-同舟云学术

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Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber

Published:2018-09 Issue: Volume:280 Page:46-56
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Daughtry Katheryne V.,Johanningsmeier Suzanne D.,Sanozky-Dawes Rosemary,Klaenhammer Todd R.,Barrangou Rodolphe

Funder

United States Department of Agriculture, Agriculture Research Service, Food Science Research Unit

North Carolina Agricultural Foundation

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

1. CRISPR-based typing and next-generation tracking technologies;Barrangou;Annu. Rev. Food Sci. Technol.,2016

2. A rapid method for the determination of bacterial growth kinetics;Breidt;J. Rapid Methods Autom. Microbiol.,1994

3. Characterization of cucumber fermentation spoilage bacteria by enrichment culture and 16S rDNA cloning;Breidt;J. Food Sci.,2013

4. Lactobacillus buchneri genotyping on the basis of clustered regularly interspaced short palindromic repeat (CRISPR) locus diversity;Briner;Appl. Environ. Microbiol.,2014

5. Pectinatus sottacetonis sp. nov., isolated from commercial pickle spoilage tank;Caldwell;Int. J. Syst. Evol. Microbiol.,2013

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