The genus Weissella: taxonomy, ecology and biotechnological potential
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 …
endospore forming cells with coccoid or rod-shaped morphology (Collins et al.,; Björkroth et …
The Weissella genus: Clinically treatable bacteria with antimicrobial/probiotic effects on inflammation and cancer
S Ahmed, S Singh, V Singh, KD Roberts, A Zaidi… - Microorganisms, 2022 - mdpi.com
Weissella is a genus earlier considered a member of the family Leuconostocaceae, which
was reclassified into the family Lactobacillaceae in 1993. Recently, there have been studies …
was reclassified into the family Lactobacillaceae in 1993. Recently, there have been studies …
Main groups of microorganisms of relevance for food safety and stability: General aspects and overall description
Microbiology is important to food safety, production, processing, preservation, and storage.
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …
Microbes such as bacteria, molds, and yeasts are employed for the foods production and …
Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota
Cotija cheese is a Mexican handcrafted product made from raw cow milk whose ripening
process occurs spontaneously and, presumably, it is influenced by environmental …
process occurs spontaneously and, presumably, it is influenced by environmental …
In situ production and analysis of Weissella confusa dextran in wheat sourdough
K Katina, NH Maina, R Juvonen, L Flander… - Food …, 2009 - Elsevier
Several lactic acid bacteria belonging to the genera Leuconostoc, Lactobacillus, and
Weissella have been introduced to wheat sourdough baking for in situ production of …
Weissella have been introduced to wheat sourdough baking for in situ production of …
Overview of exopolysaccharides produced by Weissella genus–A review
Exopolysaccharides (EPS) from lactic acid bacteria (LAB) are much diversed in structure,
composition and applications which also adding a great commercial potential due to its …
composition and applications which also adding a great commercial potential due to its …
Characterization of the active microbiotas associated with honey bees reveals healthier and broader communities when colonies are genetically diverse
HR Mattila, D Rios, VE Walker-Sperling, G Roeselers… - PLoS …, 2012 - journals.plos.org
Recent losses of honey bee colonies have led to increased interest in the microbial
communities that are associated with these important pollinators. A critical function that …
communities that are associated with these important pollinators. A critical function that …
Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?
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 …
enhances the safety, nutritional and sensory properties of food. The use of starters is …
Lactic acid bacteria
H König, J Fröhlich - Biology of Microorganisms on Grapes, in Must and in …, 2017 - Springer
A typical lactic acid bacterium grown under standard conditions is aerotolerant, acid tolerant,
organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end …
organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end …
Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices
R Di Cagno, RF Surico, A Paradiso… - International journal of …, 2009 - Elsevier
Strains of Lactobacillus plantarum, Weissella cibaria/confusa, Lactobacillus brevis,
Pediococcus pentosaceous, Lactobacillus sp. and Enterococcus faecium/faecalis were …
Pediococcus pentosaceous, Lactobacillus sp. and Enterococcus faecium/faecalis were …