Isolation of a Gene from Leuconostoc citreum B/110-1-2 Encoding a Novel Dextransucrase Enzyme

By Fraga Vidal Reinaldo   Moulis Claire   Escalier Pierre   Remaud-Siméon Magali   Monsan Pierre  

Current Microbiology, Vol. 62, Iss. 4, 2011-04 ,pp. : 1260-1266

Springer Publishing Company

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Monitoring of Leuconostoc mesenteroides DRC starter in fermented vegetable by random integration of chloramphenicol acetyltransferase gene

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Journal of Industrial Microbiology & Biotechnology, Vol. 35, Iss. 9, 2008-09 ,pp. : 953-959

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Brettanomyces as a Starter Culture in Rice-Steamed Sponge Cake: A Traditional Fermented Food in China

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Current Microbiology, Vol. 63, Iss. 5, 2011-11 ,pp. : 458-463

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Stability Study of Crude Dextransucrase from Leuconostoc citreum NRRL B-742

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Indian Journal of Microbiology, Vol. 51, Iss. 2, 2011-06 ,pp. : 164-170

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Fate of Salmonella typhimurium DT 104 during the Fermentation of ‘Siljo’, a Traditional Ethiopian Fermented Legume Condiment, and during Product Storage at Ambient and Refrigeration Temperatures

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World Journal of Microbiology and Biotechnology, Vol. 21, Iss. 6-7, 2005-10 ,pp. : 1259-1265

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