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This page on the lactic acid group of bacteria is heavy on taxonomy.
This webpage describes the major taxonomic and metabolic features of lactic acid bacteria.
Lactic acid bacteria are important in food and also aid in our health and can prevent infections of food by undesirable bacteria.
This article focuses on lactic acid fermentations, that are critical for producing pickles, sauerkraut, cheeses, yogurt, soy sauce, and other foods.
This commercial website offers a reasonable overview of the lactic acid bacteria and their industrial utility.
This review article discusses new generation biotechnological applications for lactic acid bacteria, including the production of polylactides.
This study identified bee honey crop and microbiota as a rich source of novel lineages of lactic acid bacteria, notably Lactobacillus and Bifidobacterium species. These findings have added significance with the current concern over honeybee colony collapse disorder.
This paper describes the design and use of tools for modifying lactic acid bacteria. The tools are then used to make variations in the nisin biosynthetic pathway.
This interesting article demonstrates that the bacteriovorous nematode worm, Caenorhabditis elegans, uses odorant binding proteins to sense lactic acid bacteria by virtue of the diacetal fermentation product that they make as part of their normal metabolism.
Lactic acid bacteria are described here to inhibit a common skin inhabitant, Staphylococcus epidermidis.
The latter organism is important to control and it has been shown to be a opportunistic pathogen upon wounding of the skin.
This database is stated to serve for comparative analysis of the predicted secretomes of lactic acid bacteria.
This article describes the comparative genomic analysis of 231 lactic acid bacteria.
Lactic acid bacteria can have various effects on wine, some desirable and some undesirable. They are responsible for malolactate fermentation which can enhance the flavor of wines. In other cases, they can cause extensive wine spoilage.
Microbial Biotechnology (2016) 9(4), 525–526