Agrilactobacillus fermenti sp. nov. isolated from fermented vegetable residue.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of systematic and evolutionary microbiology"
DOI: 10.1099/ijsem.0.005336
Abstract: A polyphasic taxonomic approach was used to characterize a Gram-stain-positive fermentative bacterium, designated strain CC-MHH1034T, isolated from a fermented vegetable residue. Cells of strain CC-MHH1034T were facultatively anaerobic, non-motile, and non-spore-forming rods, exhibiting positive catalase,… read more here.
Keywords: strain mhh1034t; fermented vegetable; vegetable residue; strain ... See more keywords
Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of systematic and evolutionary microbiology"
DOI: 10.1099/ijsem.0.005386
Abstract: Genomic characterization of Furfurilactobacillus rossiae revealed that strains which were previously identified as F. rossiae are genetically heterogeneous. The 16S rRNA gene sequences of strains FUA3430, FUA3583, C5, FUA3115 and FUA3119, were 99.6 % identical to… read more here.
Keywords: furfurilactobacillus milii; fermented cereal; isolated fermented; milii nov ... See more keywords
Evaluation of Probiotic and Antidiabetic Attributes of Lactobacillus Strains Isolated From Fermented Beetroot
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.911243
Abstract: Fermented foods are sources of functionally salient microbes. These microbes when ingested can regulate biomolecule metabolism which has a plethora of health benefits. Lactic acid bacteria species (LABs) isolated from fermented beetroot were biochemically characterized… read more here.
Keywords: attributes lactobacillus; probiotic antidiabetic; antidiabetic attributes; evaluation probiotic ... See more keywords