Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation.

Journal of food science - 1 Aug 2014

González-Quijano Génesis Karendash, Dorantes-Alvarez Lidia, Hernández-Sánchez Humberto, Jaramillo-Flores María Eugenia, de Jesús Perea-Flores María, Vera-Ponce de León Arturo, Hernández-Rodríguez César

Abstract excerpt

The microbiota associated with spontaneous fermentation of vegetables in a saline substrate may represent an important group of bacteria in the food industry. In this work, the lactic acid bacteria (LAB) Weissella cibaria, Lactobacillus plantarum, Lactobacillus paraplantarum, and Leuconostoc citreum were identified by partial 16S rRNA gene sequence analysis. In addition, entophytic bacteria such as Pantoea...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Capsicum
Share to Escherichia coli O157

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Microbiology

Share to Leuconostoc

Share to RNA, Ribosomal

Share to Vegetables

Share to Yeasts

Source

Identifiers

PMID: 25039289
DOI: 10.1111/1750-3841.12498

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Halotolerance and survival kinetics of lactic acid bacteria isolated from jalapeño pepper (Capsicum annuum L.) fermentation.PMID 25039289Read ↗

Untargeted metabolomics and physiological phenotypic analyses reveal the defense strategies of nitrite by Lactiplantibacillus plantarum PK25.Semantic proximity Read ↗

In vitro evaluation of probiotic properties of lactic acid bacteria isolated from some traditionally fermented Ethiopian food productsSemantic proximity Read ↗

Phenotypic and genomic analysis of Arcobacter cryaerophilus in response to different stress conditions.Semantic proximity Read ↗

Heat resistance and genomics of spoilage Alicyclobacillus spp. Isolated from fruit juice and fruit-based beverages.Semantic proximity Read ↗

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju FermentationSemantic proximity Read ↗

Isolation, Identification and Characterization of Some Probiotic Properties of Lactic Acid Bacteria Strains Isolated from Rose Blossom of <em>Rosa damascena </em>Mill.Semantic proximity Read ↗

Phenotypic and genotypic diversity of Lactobacillus buchneri strains isolated from spoiled, fermented cucumber.Semantic proximity Read ↗

Antimicrobial activities and in vitro properties of cold-adapted Lactobacillus strains isolated from the intestinal tract of cold water fishes of high latitude water areas in Xinjiang, ChinaSemantic proximity Read ↗

Biodiversity of spoilage lactobacilli: phenotypic characterisation.Semantic proximity Read ↗

In vitro screening and probiotic properties of lactic acid bacteria with anti-hyperuricemia capacitySemantic proximity Read ↗

Probiotic characterization and in vitro functional properties of lactic acid bacteria isolated in ThailandSemantic proximity Read ↗

Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.