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

Characterization of lactococci isolated from minimally processed fresh fruit and vegetables.

International journal of food microbiology - 8 Dec 1998

Kelly W J, Davey G P, Ward L J

Abstract excerpt

Lactic acid bacteria isolated from minimally processed fresh fruit and vegetable products were identified as Lactococcus lactis subsp. lactis on the basis of phenotypic tests, presence of lactococcal IS elements, and partial sequence analysis of the 16S rRNA gene. Isolated bacteria were differentiated using pulsed-field gel electrophoresis of SmaI digests of genomic DNA. Sprouted seeds were the best source of...

Read the complete abstract on PubMed

Topics

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

Share to Blotting, Southern
Share to DNA, Bacterial
Share to DNA Probes

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to DNA Transposable Elements

Share to Electrophoresis, Gel, Pulsed-Field

Share to Phenotype

Share to Polymerase Chain Reaction

Share to RNA, Ribosomal, 16S

Source

Identifiers

PMID: 9924939
DOI: 10.1016/s0168-1605(98)00135-4

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. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Characterization of lactococci isolated from minimally processed fresh fruit and vegetables.PMID 9924939Read ↗

Phenotypic and molecular characterization of Lactococcus lactis from milk and plants.Semantic proximity Read ↗

Technological, functional and safety aspects of enterococci in fermented vegetable products: a mini-reviewSemantic proximity Read ↗

Phenotypic and genotypic characteristics of Lactococcus lactis strains isolated from different ecosystems.Semantic proximity Read ↗

Bacteriocin production by lactic acid bacteria isolated from fish, seafood and fish productsSemantic proximity Read ↗

Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.Semantic proximity Read ↗

Characterization and application of newly isolated nisin producing Lactococcus lactis strains for control of Listeria monocytogenes growth in fresh cheeseSemantic proximity Read ↗

Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk.Semantic proximity Read ↗

Phenotypic variation in Lactococcus lactis subsp. lactis isolates derived from intestinal tracts of marine and freshwater fish.Semantic proximity Read ↗

Isolation and characteristics of lactic acid bacteria from koshu vineyards in Japan.Semantic proximity Read ↗

Characterization of starter lactic acid bacteria from the Finnish fermented milk product viili.Semantic proximity Read ↗

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece.Semantic proximity Read ↗

Isolation of halotolerant Lactococcus lactis subsp. lactis from intestinal tract of coastal fish.Semantic proximity Read ↗

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