In-vitro assessment of probiotic potential of Lactobacillus plantarum WU-P19 isolated from a traditional fermented herb.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 2, p. 79, doi. 10.1007/s13213-017-1318-7
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- Publication type:
- Article
Works matching IS 15904261 AND DT 2018 AND VI 68 AND IP 2
Results: 5
1
2
Employing oxygen pulses to modulate Lachancea thermotolerans- Saccharomyces cerevisiae Chardonnay fermentations.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 2, p. 93, doi. 10.1007/s13213-017-1319-6
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- Publication type:
- Article
3
Genome sequencing of Pediococcus acidilactici (NRCC1), a novel isolate from dromedary camel ( Camelus dromedarius) rumen fluid.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 2, p. 103, doi. 10.1007/s13213-017-1320-0
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- Publication type:
- Article
4
Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai, a traditional Chinese fermented vegetable food, as assessed by Illumina MiSeq sequencing, DGGE and qPCR assay.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 2, p. 111, doi. 10.1007/s13213-017-1321-z
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- Publication type:
- Article
5
Insights into the diversity and metabolic function of bacterial communities in sediments from Chilean salmon aquaculture sites.
- Published in:
- Annals of Microbiology, 2018, v. 68, n. 2, p. 63, doi. 10.1007/s13213-017-1317-8
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- Publication type:
- Article