Plasmid genetics of Leuconostoc mesenteroides
The contribution of Leuconostoc bacteria in milk fermentations is secondary, but essential for flavor and texture development. Genetic studies of Leuconostoc for strain improvement purposes have received only limited attention.
Dessart, Stephane Robert
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Preclinical Safety Evaluation of <i>Leuconostoc lactis</i> DMLL10 Isolated from Kimchi in Rats. [PDF]
Park HJ, Park S, Heo S, Jeong DW.
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What a pickle-a metagenomic perspective on the cucumber fermentation. [PDF]
Glapa-Nowak A +3 more
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Lean and Green Hand Surgery: Evaluating the Sterility of Stored Corticosteroid Injection Preparations Using Next-Generation Sequencing. [PDF]
Khela HS +5 more
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Geographic and Climatic Effects on Fermentation Quality and Bacterial Diversity of <i>Saccharum arundinaceum</i> and <i>Leucaena leucocephala</i> Silage. [PDF]
Wu S, Liu Y, Chen D, Li M, Zi X.
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MEDIA FOR LEUCONOSTOC MESENTEROIDES P-60 AND LEUCONOSTOC CITROVORUM 8081
Betty F. Steele +3 more
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Studies on Leuconostoc Organisms in Cheese
Michio HAMAMOTO +2 more
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Isolation and identification of lactic acid bacteria from ginseng sprouts and research on their probiotic, anti-inflammatory, and anti-cancer activity. [PDF]
Lee J +9 more
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Sonmat, a citizen-science enabled Kimjang kimchi case study on associations between hand and kimchi microbiota. [PDF]
Van Beeck W +13 more
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