Add to ORKGLactobacillus helveticus is a lactic acid bacterium widely used in the manufacture of cheese and for production of bioactive pep-tides frommilk proteins. We present the complete genome sequence for L. helveticus CNRZ 32, a strain particularly recognized for its ability to reduce bitterness and accelerate flavor development in cheese
Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of chees...
Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such a...
The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This ba...
Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starte...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheesemaking and for the producti...
The microbiological characterization of lactobacilli is historically well developed, but the genomic...
Here, we present the draft genome sequences of Lactococcus lactis subsp. lactis CECT 4433, a cheese ...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the product...
We report the genome sequence of Lactobacillus delbrueckii subsp. lactis CRL 581 (1,911,137 bp, GC 4...
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especi...
Lactobacillus cypricasei KCTC 13900 is important in the generation of particular flavors and in othe...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in che...
Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of chees...
Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such a...
The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This ba...
Lactobacillus helveticus is a thermophilic lactic acid bacterium that is widely employed as a starte...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheesemaking and for the producti...
The microbiological characterization of lactobacilli is historically well developed, but the genomic...
Here, we present the draft genome sequences of Lactococcus lactis subsp. lactis CECT 4433, a cheese ...
Lactobacillus helveticus is a lactic acid bacterium widely used in cheese-making and for the product...
We report the genome sequence of Lactobacillus delbrueckii subsp. lactis CRL 581 (1,911,137 bp, GC 4...
Lactobacillus helveticus is a lactic acid bacterium used traditionally in the dairy industry, especi...
Lactobacillus cypricasei KCTC 13900 is important in the generation of particular flavors and in othe...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
Lactobacillus helveticus CNRZ 32 is recognized for its ability to decrease bitterness and accelerate...
The conversion of amino acids into volatile and nonvolatile compounds by lactic acid bacteria in che...
Lactobacillus casei is a nonstarter lactic acid bacterium commonly present in various types of chees...
Lactococcus lactis is a lactic acid bacterium used in the production of many fermented foods, such a...
The genome sequence of Lactobacillus plantarum isolated from ovine cheese is presented here. This ba...