Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations-Reference-Cited by-同舟云学术

Characterization of robust Lactobacillus plantarum and Lactobacillus pentosus starter cultures for environmentally friendly low‐salt cucumber fermentations

Published:2020-09-07 Issue:10 Volume:85 Page:3487-3497
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Anekella Kartheek¹,Pérez‐Díaz Ilenys M.²^ORCID

Affiliation:

1. Department of Food, Bioprocessing, and Nutrition Sciences North Carolina State University Raleigh North Carolina USA

2. USDA‐Agriculture Research Service‐Food Science & Market Quality and Handling Research Unit 322 Schaub Hall Raleigh 27695 USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15416

Reference74 articles.

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2. Anekella K.(2016).Characterization ofL. plantarumandL. pentosusfor starter cultures in cucumber fermentation and conjugative transferability of antibiotic resistance in lactic acid bacteria (Doctoral Thesis).NC State University Raleigh NC USA.http://www.lib.ncsu.edu/resolver/1840.16/11172

3. Genome Sequence of Lactobacillus pentosus KCA1: Vaginal Isolate from a Healthy Premenopausal Woman

4. Sugar and acid tolerance of spoilage yeasts from sweet‐cucumber pickles;Bell T. A.;Food Technology,1952

5. Comparison of API 50 CH Strips to Whole-Chromosomal DNA Probes for Identification of Lactobacillus Species

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