Cargando…

Corrigendum: Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk

Detalles Bibliográficos
Autores principales:	Rodríguez, Javier, Vázquez, Lucía, Flórez, Ana Belén, Mayo, Baltasar
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2023
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10654616/ https://www.ncbi.nlm.nih.gov/pubmed/38029162 http://dx.doi.org/10.3389/fmicb.2023.1308448

Ejemplares similares

Phenotype testing, genome analysis, and metabolic interactions of three lactic acid bacteria strains existing as a consortium in a naturally fermented milk
por: Rodríguez, Javier, et al.
Publicado: (2022)

Phenotypic and Safety Assessment of the Cheese Strain Lactiplantibacillus plantarum LL441, and Sequence Analysis of its Complete Genome and Plasmidome
por: Flórez, Ana Belén, et al.
Publicado: (2022)

Antibiotic Susceptibility Profiles of Lactic Acid Bacteria from the Human Vagina and Genetic Basis of Acquired Resistances
por: Sirichoat, Auttawit, et al.
Publicado: (2020)

Metabolism of Soy Isoflavones by Intestinal Bacteria: Genome Analysis of an Adlercreutzia equolifaciens Strain That Does Not Produce Equol
por: Vázquez, Lucía, et al.
Publicado: (2020)

Directed Recovery and Molecular Characterization of Antibiotic Resistance Plasmids from Cheese Bacteria
por: Flórez, Ana Belén, et al.
Publicado: (2021)

Bacteriophages of lactic acid bacteria and their impact on milk fermentations
por: Garneau, Josiane E, et al.
Publicado: (2011)

Separation of viable lactic acid bacteria from fermented milk
por: Nishino, Tomohiko, et al.
Publicado: (2018)

Draft Genome Sequence of Adlercreutzia equolifaciens IPLA 37004, a Human Intestinal Strain That Does Not Produce Equol from Daidzein
por: Vázquez, Lucía, et al.
Publicado: (2020)

In Vitro and In Vivo Antihypertensive Effect of Milk Fermented with Different Strains of Common Starter Lactic Acid Bacteria
por: Glazunova, Olga A., et al.
Publicado: (2022)

Antibiotic Resistance/Susceptibility Profiles of Staphylococcus equorum Strains from Cheese, and Genome Analysis for Antibiotic Resistance Genes
por: Vázquez, Lucía, et al.
Publicado: (2023)

Lactic acid bacteria and yeasts involved in the fermentation ofamabere amaruranu, a Kenyan fermented milk
por: Nyambane, Bitutu, et al.
Publicado: (2014)

A Functional Metagenomic Analysis of Tetracycline Resistance in Cheese Bacteria
por: Flórez, Ana B., et al.
Publicado: (2017)

Folate in Milk Fermented by Lactic Acid Bacteria from Different Food Sources
por: Mahara, Fenny Amilia, et al.
Publicado: (2021)

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk
por: Zhang, Xue, et al.
Publicado: (2022)

Characterization of exopolysaccharide-producing lactic acid bacteria from Taiwanese ropy fermented milk and their application in low-fat fermented milk
por: Ng, Ker-Sin, et al.
Publicado: (2022)

Microbial Interactions within the Cheese Ecosystem and Their Application to Improve Quality and Safety
por: Mayo, Baltasar, et al.
Publicado: (2021)

Heterologous expression of equol biosynthesis genes from Adlercreutzia equolifaciens
por: Vázquez, Lucía, et al.
Publicado: (2021)

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
por: Nascimento Agarussi, Mariele Cristina, et al.
Publicado: (2019)

Data on the diversity of lactic acid bacteria isolated from raw and fermented camel milk
por: Nagyzbekkyzy, Elvira, et al.
Publicado: (2020)

A Novel qPCR Method for the Detection of Lactic Acid Bacteria in Fermented Milk
por: Fan, Xiankang, et al.
Publicado: (2021)

Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk
por: Zhang, Panling, et al.
Publicado: (2022)

Angiotensin-I-Converting Enzyme Inhibitory Peptides in Goat Milk Fermented by Lactic Acid Bacteria Isolated from Fermented Food and Breast Milk
por: Rubak, Yuliana Tandi, et al.
Publicado: (2022)

Equol: A Bacterial Metabolite from The Daidzein Isoflavone and Its Presumed Beneficial Health Effects
por: Mayo, Baltasar, et al.
Publicado: (2019)

Combined moist airtight storage and feed fermentation of barley by the yeast Wickerhamomyces anomalus and a lactic acid bacteria consortium
por: Borling Welin, Jenny, et al.
Publicado: (2015)

Isolation, Molecular Characterization and Probiotic Potential of Lactic Acid Bacteria in Saudi Raw and Fermented Milk
por: Bin Masalam, Maged S., et al.
Publicado: (2018)

Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk
por: Ziarno, Małgorzata, et al.
Publicado: (2020)

Angiotensin-I-converting enzyme inhibitory peptides in milk fermented by indigenous lactic acid bacteria
por: Rubak, Yuliana Tandi, et al.
Publicado: (2020)

PMA-qPCR method for the selective quantitation of viable lactic acid bacteria in fermented milk
por: Shi, Zihang, et al.
Publicado: (2022)

Antimicrobial Resistance of Lactic Acid Bacteria from Nono, a Naturally Fermented Milk Product
por: Obioha, Promiselynda I., et al.
Publicado: (2023)

Transcriptional Regulation of the Equol Biosynthesis Gene Cluster in Adlercreutzia equolifaciens DSM19450(T)
por: Flórez, Ana Belén, et al.
Publicado: (2019)

Prodigiosin-Producing Serratia marcescens as the Causal Agent of a Red Colour Defect in a Blue Cheese
por: Rodríguez, Javier, et al.
Publicado: (2023)

Effect of Soy Isoflavones on Growth of Representative Bacterial Species from the Human Gut
por: Vázquez, Lucía, et al.
Publicado: (2017)

Lactic acid bacteria isolated from Kazakh traditional fermented milk products affect the fermentation characteristics and sensory qualities of yogurt
por: Li, Hui, et al.
Publicado: (2022)

The Effect of Lactic Acid Bacteria-fermented Soybean Milk Products on Carrageenan-induced Tail Thrombosis in Rats
por: KAMIYA, Seitaro, et al.
Publicado: (2013)

Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk
por: Huang, Zhihai, et al.
Publicado: (2020)

Probiotic potential of β‑galactosidase‑producing lactic acid bacteria from fermented milk and their molecular characterization
por: Vasudha, Mahanthesh, et al.
Publicado: (2023)

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China
por: Li, Siyi, et al.
Publicado: (2023)

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels
por: Guan, Xuefang, et al.
Publicado: (2017)

Development and Use of a Real-Time Quantitative PCR Method for Detecting and Quantifying Equol-Producing Bacteria in Human Faecal Samples and Slurry Cultures
por: Vázquez, Lucía, et al.
Publicado: (2017)

Extractive Fermentation of Lactic Acid in Lactic Acid Bacteria Cultivation: A Review
por: Othman, Majdiah, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_1p5fdhd88nqprgqh47r1fkc71v