Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations
Ilenys M. Pérez‐Díaz, Suzanne D. Johanningsmeier, Kartheek Anekella, Christian G. Pagán‐Medina, Lesley Méndez-Sandoval, Consuelo Arellano, Robert Price, Katheryne V. Daughtry, Michelle Borges, Chloe Bream, Lauren Connelly, Susan E. Dieck, Meredith T. Levi, Erin K. McMurtrie, Rickey E. Smith, Jeannette C. Theora, Paige Wendland, Francisco Rodríguez‐Gómez, Francisco Noé Arroyo‐López
Topics & Concepts
Lactobacillus plantarumBiologyStarterFermentationFood scienceGenotypeLactobacillusRAPDMicrobiologyGenetic diversityBacteriaLactic acidGeneGeneticsPopulationSociologyDemographyProbiotics and Fermented FoodsMicrobial Metabolites in Food BiotechnologyAdvances in Cucurbitaceae Research