Keywords: Leuconostoc; Infective endocarditis; Septic emboli;
مقالات ISI (ترجمه نشده)
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Keywords: Lactic acid bacteria; Dextransucrase; Leuconostoc; Weissella; Dextran;
Keywords: Leuconostoc; Stress; Volatile profiles; Starter culture;
Keywords: Fermented vegetables; Citrate; Residual sugar; Lactobacillus; Pediococcus; Leuconostoc;
Keywords: Biogenic amine; Craft beer; Lactic acid bacteria; Leuconostoc; Amino acid;
Keywords: Bacterial spoilage; Leuconostoc; Lactobacillus; Meat; Factory environment
Keywords: Bacteriophages; Lactic acid bacteria; Leuconostoc; Comparative genomics
Keywords: L; Lactococcus; Lb; Lactobacillus; Ln; Leuconostoc; E; Enterococcus; Strep; Streptococcus; Staph; Staphylococcus; D; Debaryomyces; C; Candida; T; Torulaspora; Y; Yarrowia; Tr; Trichosporon; Artisanal cheese; Microbiota; Lactic acid bacteria; Yeast;
Keywords: Leuconostoc; d-/l-Lactate; d-/l-Lactate dehydrogenase; Lactic acid bacteria; Sauerkraut
Short communicationElimination of the cryptic plasmid in Leuconostoc citreum by CRISPR/Cas9 system
Keywords: CRISPR/Cas9; Lactic acid bacteria; Leuconostoc; Cryptic plasmid; Genetic engineering;
Kimchi probiotic bacteria contribute to reduced amounts of N-nitrosodimethylamine in lactic acid bacteria-fortified kimchi
Keywords: Kimchi; Lactobacillus plantarum; N-nitrosodimethylamine; Nitrite; Probiotic bacteria; LAB; lactic acid bacteria; L.; Lactobacillus; Le.; Leuconostoc; NAs; N-nitrosamines; NDMA; N-nitrosodimethylamine; NDPA; N-nitrosodipropylamine; TCA; trichloroacetic aci
Leuconostoc mesenteroides and Leuconostoc pseudomesenteroides bacteriophages: Genomics and cross-species host ranges
Keywords: Leuconostoc; Phage infection; Host range; Phage genomic;
Leuconostoc strains isolated from dairy products: Response against food stress conditions
Keywords: Stress; Leuconostoc; Lactic acid bacteria; Heat adaptation;
Antibiotic resistance, hemolysis and biogenic amine production assessments of Leuconostoc and Weissella isolates for kimchi starter development
Keywords: Leuconostoc; Weissella; Antibiotic susceptibility; Biogenic amine; Hemolysis;
Phages of dairy Leuconostoc mesenteroides: Genomics and factors influencing their adsorption
Keywords: Leuconostoc; Phage infection; Adsorption; Sequence analysis
Genetic characterization and expression of leucocin B, a class IId bacteriocin from Leuconostoc carnosum 4010
Keywords: Leuconostoc; Bacteriocin; Leucocin B; Heterologous expression;
Leuconostoc bacteriophages from blue cheese manufacture: long-term survival, resistance to thermal treatments, high pressure homogenization and chemical biocides of industrial application
Keywords: Leuconostoc; Bacteriophages; Inactivation; Heat; Biocides; HPH
Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives
Keywords: Table olives; Fermentation; Lactobacillus; Pediococcus; Leuconostoc;
Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture
Keywords: Leuconostoc; Manchego cheese; Adjunct culture; RAPD-PCR;
Interception of quorum sensing signal molecule by furanone to enhance shelf life of fermented milk
Keywords: Fermented milk; Furanone; Hexanoyl homoserine lactone; Leuconostoc; Preservation; Quorum sensing
Microfluidic technology applied to cell-wall protein analysis of olive related lactic acid bacteria
Keywords: Cell-wall protein; Microfluidic technology; Protein fingerprinting; SDS-PAGE; Lactobacillus; Leuconostoc; Enterococcus
Safety assessment of dairy microorganisms: The Leuconostoc genus
Keywords: Leuconostoc; Taxonomy; Dairy use; Human safety; Innocuity
Phenotypic and genotypic identification of lactic acid bacteria isolated from ethnic fermented bamboo tender shoots of North East India
Keywords: Fermented bamboo tender shoots; Mesu; Soidon; Soibum; Soijim; Lactobacillus; Leuconostoc; Enterococcus; Pediococccus
Viability of an enzymatic mannitol method to predict sugarcane deterioration at factories
Keywords: Mannitol enzymatic method; Sugarcane deterioration; Sugarcane consignments; Leuconostoc; Factory juices; Bacterial infections; Raw sugar;
Bioprotective Leuconostoc strains against Listeria monocytogenes in fresh fruits and vegetables
Keywords: Leuconostoc; Fresh fruits; Vegetables; Listeria monocytogenes; Bacteriocin; Bioprotection;
Physico-chemical characterization of an exopolysaccharide produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product
Keywords: Dahi; EPS medium; Exopolysaccharide; Fermentation; Leuconostoc
Detection and characterization of Leucocin OZ, a new anti-listerial bacteriocin produced by Leuconostoc carnosum with a broad spectrum of activity
Keywords: Leucocin; Leuconostoc; Characterization;
Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum
Keywords: LAB; Leuconostoc; Spoilage; Moisture-enhanced beef; Marinated beef; Discolouration
Antimicrobial susceptibility of non-enterococcal intrinsic glycopeptide-resistant Gram-positive organisms
Keywords: Lactobacillus; Leuconostoc; Pediococcus; Antimicrobial susceptibility
Selection of psychrotrophic Leuconostoc spp. producing highly active dextransucrase from lactate fermented vegetables
Keywords: Dextransucrase; Kimchi; Leuconostoc; Oligosaccharides; Panose; Pickle; Psychrotroph; Sauerkraut
Assessment of antibiotic susceptibility within lactic acid bacteria strains isolated from wine
Keywords: Lactic acid bacteria; Lactobacillus; Leuconostoc; Pediococcus; Oenococcus; Antibiotic resistance genes
Fresh-cheesemilk formulation fermented by a combination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli with liquid lactococcal starters
Keywords: Leuconostoc; Lactobacillus rhamnosus; Freeze-drying; Texture; Fresh cheese; Texture acetaldehyde
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas
Keywords: Fermented vegetables; Gundruk; Sinki; Khalpi; Inziangsang; Lactobacillus; Leuconostoc; Pediococccus; rep-PCR; RAPD-PCR;
Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations
Keywords: Leuconostoc; Biodiversity; Mixed-strain starter cultures; Metabolism; Flavour; Molecular fingerprint;
Improved mannitol production by a random mutant of Leuconostoc pseudomesenteroides
Keywords: CDM; chemically defined medium; cdw; cell dry weight; DTT; dithiotreitol; EtOH; ethanol; FK; fructokinase; fru; fructose; glu; glucose; HAc; acetic acid; Hlac; lactic acid; HPLC; high-performance liquid chromatography; IPTG; isopropyl β-d-thiogalactopyra