Bacteria assigned to the genus Weissella are Gram-positive, catalase-negative, non-
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …

Among other fermentation processes, lactic acid fermentation is a valuable process which
enhances the safety, nutritional and sensory properties of food. The use of starters is …

Lactic acid fermentation of cactus fruit (Opuntia ficus-indica) juice constitutes an important
biotechnology process for its preservation. The present study shows the isolation and …

The suitability of forty-one non-Lactobacillus strains to be used as selected starters for
sourdough fermentation was evaluated. According to the data collected, Pediococcus …

The genera Convivina, Fructobacillus, Leuconostoc, Oenococcus and Weissella, which
formed the family Leuconostocaceae, have recently been merged within the family …

The genus Weissella was formed by including four former lactobacilli and Leuconostoc
paramesenteroides together with Weissella hellenica. Currently the genus comprises 12 …

Weissella viridescens has been identified as one of the lactic acid bacteria (LAB)
responsible for the spoilage of “morcilla de Burgos”. In order to identify and quantify this …

Temperate bacteriophages are a contributor of the genetic diversity in the lactic acid
bacterium Oenococcus oeni. We used a classification scheme for oenococcal prophages …

Although Enterococcus, Lactococcus, Lactobacillus, Streptococcus, and Bifidobacterium are
among the best studied genera, together they only partially reflect the extremely broad …

The enzymes D-and L-lactate dehydrogenase are involved in the reduction of pyruvate to D
(+)-and L (−)-lactate, respectively. The fig-origin strain Fructobacillus tropaeoli CRL 2034 …