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Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
Pérez-Díaz, Ilenys M; Johanningsmeier, Suzanne D; Anekella, Kartheek; Pagán-Medina, Christian G; Méndez-Sandoval, Lesley; Arellano, Consuelo; Price, Robert; Daughtry, Katheryne V; Borges, Michelle; Bream, Chloe; Connelly, Lauren; Dieck, Susan E; Levi, Meredith T; McMurtrie, Erin K; Smith, Rickey E; Theora, Jeannette C; Wendland, Paige; Gómez-Rodríguez, Francisco; Arroyo-López, Francisco Noé.
Afiliación
  • Pérez-Díaz IM; USDA-Agricultural Research Service, Food Science Research Unit, Raleigh, NC, USA. Electronic address: Ilenys.Perez-Diaz@usda.gov.
  • Johanningsmeier SD; USDA-Agricultural Research Service, Food Science Research Unit, Raleigh, NC, USA.
  • Anekella K; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Pagán-Medina CG; USDA-Agricultural Research Service, Food Science Research Unit, Raleigh, NC, USA.
  • Méndez-Sandoval L; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Arellano C; North Carolina State University, Department of Statistics, Raleigh, NC, USA.
  • Price R; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Daughtry KV; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Borges M; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Bream C; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Connelly L; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Dieck SE; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Levi MT; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • McMurtrie EK; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA; North Carolina State University, Department of Chemistry, Raleigh, NC, USA.
  • Smith RE; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Theora JC; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA; North Carolina State University, Department of Chemistry, Raleigh, NC, USA.
  • Wendland P; North Carolina State University, Department of Food, Bioprocessing, and Nutrition Sciences, Raleigh, NC, USA.
  • Gómez-Rodríguez F; Department of Food Biotechnology, Instituto de la Grasa, (CSIC), Campo Universitario Pablo de Olavide, Seville, Spain.
  • Arroyo-López FN; Department of Food Biotechnology, Instituto de la Grasa, (CSIC), Campo Universitario Pablo de Olavide, Seville, Spain.
Food Microbiol ; 94: 103652, 2021 Apr.
Article en En | MEDLINE | ID: mdl-33279077
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cucumis sativus / Lactobacillus plantarum / Lactobacillus pentosus Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2021 Tipo del documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cucumis sativus / Lactobacillus plantarum / Lactobacillus pentosus Tipo de estudio: Prognostic_studies Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2021 Tipo del documento: Article