- The
Lactobacillaceae are a
family of
lactic acid bacteria. It is the only
family in the
lactic acid
bacteria which includes homofermentative and heterofermentative...
-
bread made by
allowing the
dough to
ferment using naturally occurring lactobacillaceae and
yeast before baking. In
addition to
leavening the bread, the fermentation...
- plantarum).
Lactobacilli generally do not
require iron for growth. The
Lactobacillaceae are the only
family of the
lactic acid
bacteria (LAB) that includes...
-
casei is an
organism that
belongs to the
largest genus in the
family Lactobacillaceae, a
lactic acid
bacteria (LAB), that was
previously classified as Lactobacillus...
- in the
class Bacilli, in the
order Lactobacillales, in the
family Lactobacillaceae and the
genus Lactobacillus. Previously, it is one of over 200 other...
- is a
genus of gram-positive bacteria,
placed within the
family of
Lactobacillaceae. They are
generally ovoid cocci often forming chains.
Leuconostoc spp...
-
description of the
genus Lactobacillus Beijerinck 1901, and
union of
Lactobacillaceae and Leuconostocaceae".
International Journal of
Systematic and Evolutionary...
- L.
fermentum is
inherently vancomycin resistant, as are all
other Lactobacillaceae with
exception of
species in the
genera Lactobacillus, Holzapfelia...
-
description of the
genus Lactobacillus Beijerinck 1901, and
union of
Lactobacillaceae and Leuconostocaceae".
International Journal of
Systematic and Evolutionary...
- Bacillota, the
class Bacilli, the
order Lactobacillales and the
family Lactobacillaceae respectively. The
argument on the
nomenclature of L.
paracasei versus...
