Lactobacillus rossiae, a vitamin B12 producer, represents a metabolically versatile species within the Genus Lactobacillus.

Lactobacillus rossiae is an obligately hetero-fermentative lactic acid bacterium, which can be isolated from a broad range of environments including sourdoughs, vegetables, fermented meat and flour, as well as the gastrointestinal tract of both humans and animals. In order to unravel distinctive gen...

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Autores principales: Maria De Angelis, Francesca Bottacini, Bruno Fosso, Philip Kelleher, Maria Calasso, Raffaella Di Cagno, Marco Ventura, Ernesto Picardi, Douwe van Sinderen, Marco Gobbetti
Formato: article
Lenguaje:EN
Publicado: Public Library of Science (PLoS) 2014
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Acceso en línea:https://doaj.org/article/3183bd0882244d9a8d6d7b8bc035fd08
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