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International Journal of Systematic and Evolutionary Microbiology|December 1, 2007
Identification of lactobacilli by pheS and rpoA gene sequence analysesSabri M Naser, Peter Dawyndt, Bart Hoste, et al.Journal of Medical Microbiology|July 24, 2007
Infectivity of Lactobacillus rhamnosus and Lactobacillus paracasei isolates in a rat model of experimental endocarditisVanessa Vankerckhoven, Philippe Moreillon, Stéphane Piu, et al.International Journal of Systematic and Evolutionary Microbiology|July 15, 2005
Tetragenococcus koreensis sp. nov., a novel rhamnolipid-producing bacteriumMyungjin Lee, Myung Kyum Kim, Marc Vancanneyt, et al.International Journal of Systematic and Evolutionary Microbiology|September 17, 2005
Enterococcus aquimarinus sp. nov., isolated from sea waterPavel Švec, Marc Vancanneyt, Luc A Devriese, et al.Applied and Environmental Microbiology|August 7, 2007
Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughsIlse Scheirlinck, Roel Van der Meulen, Ann Van Schoor, et al.International Journal of Systematic and Evolutionary Microbiology|November 17, 2004
Streptomyces glauciniger sp. nov., a novel mesophilic streptomycete isolated from soil in south ChinaYing Huang, Wei Li, Liming Wang, et al.Applied and Environmental Microbiology|March 4, 2008
Taxonomic structure and stability of the bacterial community in belgian sourdough ecosystems as assessed by culture and population fingerprintingIlse Scheirlinck, Roel Van der Meulen, Ann Van Schoor, et al.International Journal of Systematic and Evolutionary Microbiology|July 13, 2007
Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughsIlse Scheirlinck, Roel Van der Meulen, Ann Van Schoor, et al.Applied and Environmental Microbiology|June 15, 2007
Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughsRoel Van der Meulen, Ilse Scheirlinck, Ann Van Schoor, et al.Applied and Environmental Microbiology|November 27, 2002
The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formationLuc De Vuyst, Vincent Schrijvers, Spiros Paramithiotis, et al.Pageof 12