Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1365-2672.2003.01874.x/fullpdf
Reference31 articles.
1. The presence of two S-layer-protein-encoding genes is conserved among species related to Lactobacillus acidophilus
2. Lactobacillus paralimentarius sp. nov., isolated from sourdough
3. Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy
Cited by 86 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.);Innovative Food Science & Emerging Technologies;2024-10
2. Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread;Foods;2024-07-23
3. Sourdough Microbiota Diversity in Central Europe;Sourdough Microbiota and Starter Cultures for Industry;2024
4. Bioactive Compounds from and against Yeasts in the One Health Context: A Comprehensive Review;Fermentation;2023-04-07
5. Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria;Handbook on Sourdough Biotechnology;2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3