Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce

Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce

Biochemical and molecular characterization of Lactobacillus reuteri 121 reuteransucrase

Glucan synthesis in the genus Lactobacillus: Isolation and characterization of glucansucrase genes, enzymes and glucan products from six different strains

Efficient screening methods for glucosyltransferase genes in Lactobacillus strains

Bacterial spoilage of meat and cured meat products

Development of a detection system for histidine decarboxylating lactic acid bacteria based on DNA probes, PCR and activity test