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Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. novVOGEL, R. F; BÖCKER, G; STOLZ, P et al.International journal of systematic bacteriology. 1994, Vol 44, Num 2, pp 223-229, issn 0020-7713Article

Gluten hydrolysis and depolymerization during sourdough fermentationTHIELE, Claudia; GRASSL, Simone; GÄNZLE, Michael et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 5, pp 1307-1314, issn 0021-8561, 8 p.Article

Multiplex PCR for the detection of Lactobacillus pontis and two related species in a sourdough fermentationMÜLLER, M. R. A; EHRMANN, M. A; VOGEL, R. F et al.Applied and environmental microbiology (Print). 2000, Vol 66, Num 5, pp 2113-2116, issn 0099-2240Article

Neue Erkenntnisse zum Ökosystem Sauerteig und zur Physiologie der sauerteigtypischen Stämme Lactobacillus sanfrancisco aund Lactobacillus pontis = New results on the eco system sour dough and on the physiology of sour dough specific of Lactobacillus sanfrancisco and Lactobacillus pontisBÖCKER, G; STOLZ, P; HAMMES, W. P et al.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 6, pp 370-374, issn 0367-4177Article

Metabolism of lactobacilli in traditional sourdoughsHAMMES, W. P; STOLZ, P; GÄNZLE, M et al.Advances in food sciences. 1996, Vol 18, Num 5-6, pp 176-184, issn 1431-7737Article

A one-step reaction for the rapid identification of Lactobacillus mindensis, Lactobacillus panis, Lactobacillus paralimentarius, Lactobacillus pontis and Lactobacillus frumenti using oligonucleotide primers designed from the 16S-23S rRNA intergenic sequencesFERCHICHI, M; VALCHEVA, R; PREVOST, H et al.Journal of applied microbiology (Print). 2008, Vol 104, Num 6, pp 1797-1807, issn 1364-5072, 11 p.Article

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