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GrainGenes Keyword Report: lactobacillus

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Keyword

lactobacillus

Quoted in

Booysen C et al. (2002) Isolation, identification and changes in the composition of lactic acid bacteria during the malting of two different barley cultivars International Journal of Food Microbiology 76:63-73. Corsetti A et al. (2001) Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum) sourdoughs of Southern Italy International Journal of Food Microbiology 64:95-104. Muller MRA et al. (2001) Monitoring the growth of Lactobacillus species during a rye flour fermentation Food Microbiology 18:217-227. Van Beek S and Priest FG (2000) Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation Applied and Environmental Microbiology 66:5322-5328. Rosenquist H and Hansen A (2000) The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye Food Microbiology 17:241-250.

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