Devriese L. A., Pot B. (1996) The genera of lactic acid bacteria, Volume2, edited by B. J. B. Wood and w.h.holzapfel, 235–279.Tamime AY. The Genera of Lactic Acid Bacteria. Edited by BJB Wood and WH Holzapfel. Int J Dairy Technol 1996; 49: 65-65....
As described below, they were for many years considered to belong to the same genus (Streptococcus), but are now clearly recognized as being distinct, alongside a number of other genera of lactic acid bacteria (LAB) (Schleifer andLudwig 1995).Hardie...
1996. The genera of lactic acid bacteria. Pp: 420. Blackie academic and proofessional, London.Wood BJ, Holzapfel W (ed). 1995. The genera of lactic acid bacteria, Glasgow. Chapman & Hall, New York, NY.Devriese L. A., Pot B. (1996) The genera of lactic acid bacteria, Volume2,...
, The genera of lactic acid bacteria. Blackie Academic and Professional, London. p. 315.Devriese, L.A. and Pot, B., 1995. In: B.J.B. Wood and W.H. Holzapfel (eds), The Lactic Acid Bacteria, The Genera of Lactic Acid Bacteria, The Genus Enterococcus, vol. 2, (Blackie Academic...
The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time. This being so, I feel that it is desirable to introduce the ...
The phylogenetic position of this family in relation to lactic acid bacteria (LAB) and closely related genera is depicted in Fig. 1 . The increased interest in microbial ecology and the availability of sensitive taxonomic methods delivering unambiguous identification results have created a marked ...
Wine lactic acid bacteria (LAB) are responsible for the malolactic fermentation (MLF) in wine production. Wine LAB have fastidious nutrient requirements but their auxotrophies remain little studied. The ability of specific wine nutrients to meet the nutritional requirements of wine LAB, and thus ...
more selected strains, from garlic and egg white, natto (Bacillus Rubuchirisu), Bacillus cereus, the immunopotentiating and infection protective agent, the lactic acid bacteria of the bacteria, It is one or more selected casei bacteria, from the group consisting of Clostridium, and Bifidobacterium...
In situ production of pediocin PA-1 like bacteriocin by different genera of lactic acid bacteria in soymilk fermentation and evaluation of sensory properties of the fermented soy curd. J Food Sci Technol 2014; 51: 3325-3332.Devi SM, Ramaswamy AM, Halami PM. 2014. In situ production of...