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Genotypic and phenotypic diversity among Lactobacillus plantarum and Lactobacillus pentosus isolated from industrial scale cucumber fermentations.
Food Microbiol. 2021 Apr;94:103652. doi: 10.1016/j.fm.2020.103652. Epub 2020 Oct 4.
Food Microbiol. 2021.
PMID: 33279077
Reassessment of the succession of lactic acid bacteria in commercial cucumber fermentations and physiological and genomic features associated with their dominance.
Pérez-Díaz IM, Hayes J, Medina E, Anekella K, Daughtry K, Dieck S, Levi M, Price R, Butz N, Lu Z, Azcarate-Peril MA.
Pérez-Díaz IM, et al.
Food Microbiol. 2017 May;63:217-227. doi: 10.1016/j.fm.2016.11.025. Epub 2016 Dec 1.
Food Microbiol. 2017.
PMID: 28040172
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