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Technological and Molecular Diversity of Lactobacillus plantarum Strains Isolated from Naturally Fermented Sourdoughs

โœ Scribed by Olimpia Pepe; Guiseppe Blajotta; Marilena Anastasio; Giancarlo Moschetti; Danilo Ercolini; Francesco Villani

Book ID
114493624
Publisher
Elsevier Science
Year
2004
Tongue
German
Weight
218 KB
Volume
27
Category
Article
ISSN
0723-2020

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๐Ÿ“œ SIMILAR VOLUMES

Genotypic and phenotypic characterizatio
Genotypic and phenotypic characterization of Lactobacillus plantarum strains isolated from Thai fermented fruits and vegetables
โœ Winee Tanganurat; Benoit Quinquis; Vichien Leelawatcharamas; Alexander Bolotin ๐Ÿ“‚ Article ๐Ÿ“… 2009 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 210 KB

## Abstract Ten __Lactobacillus__ strains originally isolated from Thai fruits and vegetables fermentation were characterized by various phenotypic and genotypic methods. The phenotypic analysis using the method of carbohydrate fermentation patterns (API50CHL) revealed that the isolates belonged to