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Volumn , Issue , 2011, Pages 111-118

Lactic Acid Bacteria: Lactobacillus spp.: Lactobacillus plantarum

Author keywords

Bacteriocins; Cheese; Complete genome; Conjugated linoleic acids; DGGE; Exopolysaccharides; Functional foods; Lactic acid bacteria; Lb. plantarum subsp. argentoratensis; Lb. plantarum subsp. plantarum; Metabolic pathways; Milk; Nonstarter lactic acid bacteria; Probiotic

Indexed keywords


EID: 85042823480     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00263-6     Document Type: Chapter
Times cited : (31)

References (14)
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    • (1993) Lactic Acid Bacteria , pp. 1-63
    • Axelsson, L.T.1
  • 3
    • 33750963625 scopus 로고    scopus 로고
    • The predicted secretome of Lactobacillus plantarum WCFS1 sheds light on interactions with its environment
    • Boekhorst J., Wels M., Kleerebezem M., Siezen R.J. The predicted secretome of Lactobacillus plantarum WCFS1 sheds light on interactions with its environment. Microbiology 2006, 152:3175-3183.
    • (2006) Microbiology , vol.152 , pp. 3175-3183
    • Boekhorst, J.1    Wels, M.2    Kleerebezem, M.3    Siezen, R.J.4
  • 4
    • 33747452065 scopus 로고    scopus 로고
    • Lactobacillus plantarum: Survival, functional and potential probiotic properties in the human intestinal tract
    • De Vries M.C., Vaughan E.E., Kleerebezen M., de Vos W.M. Lactobacillus plantarum: Survival, functional and potential probiotic properties in the human intestinal tract. International Dairy Journal 2006, 16:1018-1028.
    • (2006) International Dairy Journal , vol.16 , pp. 1018-1028
    • De Vries, M.C.1    Vaughan, E.E.2    Kleerebezen, M.3    de Vos, W.M.4
  • 5
    • 0030299812 scopus 로고    scopus 로고
    • 13C nuclear magnetic resonance analysis of glucose and citrate end products in a ldhL-ldhD double-knockout strain of Lactobacillus plantarum
    • 13C nuclear magnetic resonance analysis of glucose and citrate end products in a ldhL-ldhD double-knockout strain of Lactobacillus plantarum. Journal of Bacteriology 1996, 178:7311-7315.
    • (1996) Journal of Bacteriology , vol.178 , pp. 7311-7315
    • Ferain, T.1    Schanck, A.N.2    Delcour, J.3
  • 6
    • 54049132071 scopus 로고    scopus 로고
    • Three-dimensional structure of the two peptides that constitute the two-peptide bacteriocin plantaricin EF
    • Fimland N., Rogne P., Fimland G., Nissen-Meyer J., Kristiansen P.E. Three-dimensional structure of the two peptides that constitute the two-peptide bacteriocin plantaricin EF. Biochimica et Biophysica Acta 2008, 1784:1711-1719.
    • (2008) Biochimica et Biophysica Acta , vol.1784 , pp. 1711-1719
    • Fimland, N.1    Rogne, P.2    Fimland, G.3    Nissen-Meyer, J.4    Kristiansen, P.E.5
  • 7
    • 77957115765 scopus 로고    scopus 로고
    • Elsevier Academic Press, Amsterdam, The, Netherlands, P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.)
    • Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects 2004, Elsevier Academic Press, Amsterdam, The, Netherlands. 3rd edn. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
    • (2004) Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects
  • 8
    • 0001835490 scopus 로고
    • The genus Lactobacillus
    • Blackie Academic and Professional, London, B.J.B. Wood, W.H. Holzapfel (Eds.)
    • Hammes W.P., Vogel R.F. The genus Lactobacillus. The Genera of Lactic Acid Bacteria 1995, 19-54. Blackie Academic and Professional, London. B.J.B. Wood, W.H. Holzapfel (Eds.).
    • (1995) The Genera of Lactic Acid Bacteria , pp. 19-54
    • Hammes, W.P.1    Vogel, R.F.2
  • 12
    • 36448980585 scopus 로고    scopus 로고
    • Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese
    • Skeie S., Kieronczyk A., Eidet S., Reitan M., Olsen K., Østlie H. Interaction between starter bacteria and adjunct Lactobacillus plantarum INF15D on the degradation of citrate, asparagine and aspartate in a washed-curd cheese. International Dairy Journal 2008, 18:169-177.
    • (2008) International Dairy Journal , vol.18 , pp. 169-177
    • Skeie, S.1    Kieronczyk, A.2    Eidet, S.3    Reitan, M.4    Olsen, K.5    Østlie, H.6
  • 13
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    • Cheese flavour formation by amino acid catabolism
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    • (2001) International Dairy Journal , vol.11 , pp. 185-201
    • Yvon, M.1    Rijnen, L.2
  • 14
    • 85042819408 scopus 로고    scopus 로고
    • LacplantCyc: A Lactobacillus plantarum Pathway/Genome Database as a Reference for Lactic Acid Bacteria
    • LacplantCyc: A Lactobacillus plantarum Pathway/Genome Database as a Reference for Lactic Acid Bacteria. http://www.lacplantcyc.nl.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.