A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) from sourdoughs. Here, we present draft genome sequences of Lactobacillus reuteri E81, L. reuteri LR5A, L. rhamnosus LR2, L. plantarum PFC-311, and the novel Lactobacillus sp. strain PFC-70, isolated from traditional Turkish backslopped wheat sourdoughs
Traditional bread is produced using sourdough, a biological complex of lactic acid bacteria and yeas...
The structure and stability of the dominant lactic acid bacterium population were assessed during wh...
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It ...
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) fr...
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) fr...
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdough...
Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured withou...
Aims: To study the microbial communities in artisanal sourdoughs, manufactured by traditional proced...
Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria...
The drivers for the establishment and composition of the sourdough microbiota, with particular empha...
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to ...
The structure and stability of the dominant lactic acid bacterium population were assessed during wh...
Here, we report a 3.2-Mbp draft assembly for the genome of Lactobacillus plantarum IPLA 88. The sequ...
The objective of this work was to investigate the structure and diversity of lactic acid bacteria (L...
This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditi...
Traditional bread is produced using sourdough, a biological complex of lactic acid bacteria and yeas...
The structure and stability of the dominant lactic acid bacterium population were assessed during wh...
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It ...
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) fr...
A high level of variation in microflora can be observed in profiles of lactic acid bacteria (LAB) fr...
A total of 249 Lactic Acid Bacteria (LAB) isolates were found in traditional Turkish wheat sourdough...
Lactic acid bacteria (LAB) were isolated from Greek traditional wheat sourdoughs manufactured withou...
Aims: To study the microbial communities in artisanal sourdoughs, manufactured by traditional proced...
Eight samples of mature sourdough were collected from five provinces of Turkey. Lactic acid bacteria...
The drivers for the establishment and composition of the sourdough microbiota, with particular empha...
The aim of this study was to assess whether wheat endophytic lactic acid bacteria (LAB) are able to ...
The structure and stability of the dominant lactic acid bacterium population were assessed during wh...
Here, we report a 3.2-Mbp draft assembly for the genome of Lactobacillus plantarum IPLA 88. The sequ...
The objective of this work was to investigate the structure and diversity of lactic acid bacteria (L...
This study aims to assess the probiotic properties of Lactic Acid Bacteria isolated from the traditi...
Traditional bread is produced using sourdough, a biological complex of lactic acid bacteria and yeas...
The structure and stability of the dominant lactic acid bacterium population were assessed during wh...
Lactiplantibacillus plantarum is a species found in a wide range of foods and other commodities. It ...
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