Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation (Q61247681)

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9 November 2019

title

Characterization of natural isolates of Lactobacillus strains to be used as starter cultures in dairy fermentation (English)

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9 November 2019

1

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9 November 2019

author name string

P Tailliez

series ordinal

3

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9 November 2019

R R Raya

series ordinal

2

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9 November 2019

G S de Giori

series ordinal

4

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9 November 2019

publication date

1 July 2000

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International Journal of Food Microbiology

9 November 2019

published in

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9 November 2019

volume

59

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9 November 2019

issue

1-2

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9 November 2019

page(s)

19-27

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Basic local alignment search tool

9 November 2019

cites work

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7 January 2021

Simple and rapid method for isolating large plasmid DNA from lactic streptococci

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7 January 2021

A Lactobacillus helveticus-Specific DNA Probe Detects Restriction Fragment Length Polymorphisms in This Species.

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7 January 2021

Lactobacillus helveticus heterogeneity in natural cheese starters: the diversity in phenotypic characteristics.

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7 January 2021

Characterization of a Cell Membrane-Associated Proteinase from Lactobacillus helveticus CRL 581

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7 January 2021

Genetics of the proteolytic system of lactic acid bacteria

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7 January 2021

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

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7 January 2021

A multiple plasmid-containing Escherichia coli strain: Convenient source of size reference plasmid molecules

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7 January 2021

Cloning, phenotypic expression, and DNA sequence of the gene for lactacin F, an antimicrobial peptide produced by Lactobacillus spp

1 reference

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7 January 2021

Comparative Study of 35 Bacteriophages of Lactobacillus helveticus: Morphology and Host Range

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7 January 2021

Antibacterial activity of Lactobacillus strains isolated from dry fermented sausages

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7 January 2021

10.1016/S0168-1605(00)00282-8

Identifiers

DOI

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9 November 2019

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