The genus Lactobacillus

Lactic Acid Bacteria: Biodiversity and Taxonomy

Volumn 9781444333831, Issue , 2014, Pages 249-353

  Pot, Bruno ^a,b   Felis, Giovanna E ^c   Bruyne, Katrien De ^d   Tsakalidou, Effie ^e   Papadimitriou, Konstantinos ^e   Leisner, Jørgen ^f   Vandamme, Peter ^g  

^a INSERM U1019   (France)

^b INSERM   (France)

^c UNIVERSITY OF VERONA   (Italy)

^d Applied Maths NV   (Belgium)

^e AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^f UNIVERSITY OF COPENHAGEN   (Denmark)

^g GHENT UNIVERSITY   (Belgium)

Author keywords

Food fermentation; Health applications; Lactobacillus; Phylogeny

Indexed keywords

BACILLI; FERMENTATION; LACTIC ACID; PHYLOGENETIC;

CARBOHYDRATE FERMENTATION; FOOD FERMENTATION; GRAM POSITIVE; HEALTH APPLICATION; LACTOBACILLUS; METABOLIC END PRODUCTS; PHYLOGENY; POTENTIAL SOURCES; PROBIOTICS; PROPERTY;

PROBIOTICS;

EID: 84927784046     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9781118655252.ch19     Document Type: Chapter

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