Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes-Reference-Cited by-同舟云学术

Comparative genome analysis of the candidate functional starter culture strains Lactobacillus fermentum 222 and Lactobacillus plantarum 80 for controlled cocoa bean fermentation processes

Published:2015-10-12 Issue:1 Volume:16 Page:
ISSN:1471-2164
Container-title:BMC Genomics
language:en
Short-container-title:BMC Genomics

Author:

Illeghems Koen,De Vuyst Luc,Weckx Stefan

Funder

Research Council of the Vrije Universiteit Brussel

Fonds Wetenschappelijk Onderzoek

Hercules Foundation

Agentschap voor Innovatie door Wetenschap en Technologie

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Biotechnology

Link

http://link.springer.com/content/pdf/10.1186/s12864-015-1927-0

Reference111 articles.

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3. Giraffa G, Chanishvili N, Widyastuti Y. Importance of lactobacilli in food and feed biotechnology. Res Microbiol. 2010;161:480–7.

4. Holzapfel WH, Wood BJB. Lactic acid bacteria: biodiversity and taxonomy. 1st ed. Hoboken: Wiley; 2014.

5. Leroy F, De Vuyst L. Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends Food Sci Tech. 2004;15:67–78.

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