Lactic Acid Bacteria: Biodiversity and Taxonomy

·2014·Wiley eBooks
DOI 10.1002/9781118655252

Cited by (224)

Items 201–224 of 224

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    Adeola Oluwakemi Aasa, Samkelo Malgas, Mapitsi Silvester Thantsha · 2026 · Foods
  3. Theobroma bicolor (Pataxte) Fermentation: A Novel Source of Promising Probiotic Lactic Acid Bacteria
    María Fernanda Rosas-Ordaz, Beatriz Pérez‐Armendáriz, María de Lourdes Meza-Jiménez, Laura Contreras‐Mioni, Gabriel Abraham Cardoso‐Ugarte · 2026 · Fermentation
  4. Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies
    Ahongshangbam Ibeyaima, Hiranmoy Barman, Prasenjit Manna · 2026 · ChemFoodChem
  5. Valorization of Vinasse and Ethanol Stillage in Bioelectrochemical Systems via Sequential Microbial Sulfate Reduction and Biomethanation
    Anatoliy T. Angelov, Svetlana Bratkova, Полина Величкова, Katerina Nikolova, Petia Genova, Rosen Ivanov, Sotir K. Plochev · 2026 · Biomass
  6. The Blowfly Chrysomya megacephala as a Vector of Pathogens Associated with Infectious Diseases
    César Valverde-Castro, Alba Luz Peralta-Botello, María Teresa Mójica · 2026 · Pathogens
  7. Phylogenomic Structure of Oenococcus oeni and its Adaptation to Different Products Unveiled by Comparative Genomics and Metabolomics.
    Hugo Campbell-Sills · 2015
  8. Mécanismes moléculaires impliqués dans la régulation de la réponse au stress chez Oenococcus oeni et évolution expérimentale
    Frédérique Julliat · 2020
  9. Identification des interactions positives entre bactéries lactiques en fermentation de jus de soja
    Olivier Harlé · 2020
  10. Improving the cryo-resistance of a lactic acid bacterium by modulating fermentation and stabilization conditions : consequences on the properties of the lipid membrane
    Maria de Lourdes Tovilla Coutino · 2022
  11. Les bactériophages : un facteur biotique à prendre en compte pour comprendre les successions microbiennes en surface du fromage et mieux maîtriser l'affinage
    Thomas Paillet · 2023 · theses.fr (ABES)
  12. Study of the biodiversity of lactic acid bacteria in Cognac distillation wines
    Sayoko Matsumoto · 2024
  13. Unlocking the microbial potential of traditional african fermented milk products: a systematic review with quantitative descriptive synthesis of LAB diversity, safety and indigenous starter development perspectives
    Steve Francky Sohanang Nodem, Donkeng Nadege Nganou, Robert Germain Beka · 2026 · Frontiers in Food Science and Technology
  14. FUNCTIONAL CHARACTERIZATION OF LACTIC ACID BACTERIA ISOLATED FROM FERMENTED WATERMELON JUICE
    Anna Khablenko, Svіtlana Danylenko, О. М. Дуган, D. Holubchyk · 2026 · Scientific Herald of Chernivtsy University Biology (Biological Systems)
  15. Revitalization of Sub-Saharan Africa Indigenous/Traditional Food Systems for Desirable Sustainable Nutrition and Planetary Health
    Nelson Motlapele Tselaesele, Geremew Bultosa · 2026 · Advances in global change research
  16. LACTIC ACID BACTERIA ENZYMES: CHARACTERISTICS, CLASSIFICATION AND BIOTECHNOLOGICAL SIGNIFICANCE
    Катерина Гаркава, Olena Yalovenko, О.P. Rudnytska · 2026 · Environment & Health
  17. The Influence of Incorporating Essential Plant Oils in the Lactic Fermentation Process of Cabbage on the Quality of Sauerkraut
    Felicia Tuțulescu, Mira Elena Ionică, Felicia Stoica · 2026 · Foods
  18. Performance of a Continuous Dark–Photo Fermentation System to Produce Hydrogen from Simulated Sugar–Rich Processing Wastewater Under Suboptimal pH and Temperature Conditions
    S. R. Sen Gupta, Annabel Fernandes, Laura Grasa · 2026 · Fermentation
  19. Finger millet extract powder as a sustainable route to enhanced fermentation and functional quality in cereal food
    Lavanya Manivannan, Ravikumar Rajarathinam, Raju Sasikumar · 2026 · Sustainable Food Technology
  20. Characterizing Lactic Acid Bacteria in Artisanal Cheeses: Analytical Approaches and Strategic Implications
    Amina Bouchemal, Zeyneb Ladouali, Mohammed Benhoula, Fahima Mechiah, Ahlam INOURI, Zoubeida Meghlaoui, Nassim Madi · 2026 · Current Microbiology
  21. Разработка консорциума молочнокислых бактерий, обогащенного Lb. reuteri: изменение метаболомного профиля от монокультур к ассоциации
    Семенова Виктория Александровна, Vera Anatolyevna Mitrova, Кишилова Светлана Анатольевна · 2026 · Food processing industry
  22. Quercetin enhances the probiotic and functional characteristics of indigenous Lactiplantibacillus plantarum SG1 isolated from raw cow milk
    Sumeyya Akbulut · 2026 · RSC Advances
  23. Research Trends in Scopus-Indexed Studies of Lactic Acid Bacteria for Food Fermentation and Probiotic Applications (2005–2025): A Bibliometric Analysis
    Meike Tiya Kusuma, Nadiyah Zuhroh, Damiana Nofita Birhi · 2026 · BIO Web of Conferences
  24. Pneumococcal‐Driven Genetic Competence: A Key Driver of Pathobiont Adaptation and Disease Potential
    Indu Prakash Singh, Haritima Singh, Anushri Keshri, Priyanshi Sharma, Divakar Sharma, Arun Kumar, Megh Singh Dhakad, Mirza Masroor Ali Beg · 2026 · Molecular Oral Microbiology