Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study
- Author
- PARENTE, Eugenio1 3 ; CIOCIA, Felicia1 ; RICCIARDI, Annamaria1 ; ZOTTA, Teresa1 ; FELIS, Giovanna E2 ; TORRIANI, Sandra2
[1] Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Potenza, Italy
[2] Dipartimento di Biotecnologie, Università degli studi di Verona, Verona, Italy
[3] Istituto di Scienze dell'Alimentazione, Consiglio Nazionale delle Ricerche, Avellino, Italy - Source
International journal of food microbiology. 2010, Vol 144, Num 2, pp 270-279, 10 p ; ref : 1 p.1/4
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Diversity Lactobacillus paraplantarum Lactobacillus pentosus Lactobacillus plantarum Stress
- Keyword (fr)
- Criblage Lactobacillus plantarum Méthode analyse Stress Tolérance Bactérie lactique Bactérie Lactobacillaceae
- Keyword (en)
- Screening Lactobacillus plantarum Analysis method Stress Tolerance Lactic acid bacteria Bacteria Lactobacillaceae
- Keyword (es)
- Cernido Lactobacillus plantarum Método análisis Estrés Tolerancia Bacteria láctica Bacteria Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 23635284
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2010.10.005 
https://dx.doi.org/10.1016/j.ijfoodmicro.2010.10.005
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