Lactobacillus insicii sp. nov., isolated from fermented raw meat

Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles

(2014) T. Irisawa et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Recommended minimal standards for description of new taxa of the genera Bifidobacterium, Lactobacillus and related genera

(2014) P. Mattarelli et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Biodiversity and dynamics of meat fermentations: The contribution of molecular methods for a better comprehension of a complex ecosystem

(2011) Luca Cocolin et al.   MEAT SCIENCE

The dnaK gene as a molecular marker for the classification and discrimination of the Lactobacillus casei group

(2010) Chien-Hsun Huang et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY

Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

(2010) Silvina Fadda et al.   MEAT SCIENCE

Rapid discrimination and classification of the Lactobacillus plantarum group based on a partial dnaK sequence and DNA fingerprinting techniques

(2009) Chien-Hsun Huang et al.   ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY