Paucilactobacillus wasatchensis (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Paucilactobacillus wasatchensis" in English language version.

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doi.org

Oberg CJ, Oberg TS, Culumber MD, Ortakci F, Broadbent JR, McMahon DJ. (2016). "Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese". Int J Syst Evol Microbiol. 66 (1): 158–164. doi:10.1099/ijsem.0.000689. PMID 26475452.
Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, Oberg CJ. (2017). "Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation". Journal of Dairy Science. 100 (11): 8764–8767. doi:10.3168/jds.2017-13375. PMID 28918154.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose". Journal of Dairy Science. 98 (11): 3645–3654. doi:10.3168/jds.2014-9293. PMID 25795482.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis". Journal of Dairy Science. 98 (11): 7460–7472. doi:10.3168/jds.2015-9468. PMID 26298753.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter". Journal of Dairy Science. 98 (11): 7473–7482. doi:10.3168/jds.2015-9556. PMID 26364109.
McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. (2020). "Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4". Journal of Dairy Science. 103 (10): 8771–8781. doi:10.3168/jds.2020-18597. PMID 32747094.

dsmz.de

lpsn.dsmz.de

Euzéby JP, Parte AC. "Paucilactobacillus wasatchensis". List of Prokaryotic names with Standing in Nomenclature (LPSN). Retrieved July 3, 2021.

handle.net

hdl.handle.net

Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.

nih.gov

pubmed.ncbi.nlm.nih.gov

Oberg CJ, Oberg TS, Culumber MD, Ortakci F, Broadbent JR, McMahon DJ. (2016). "Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese". Int J Syst Evol Microbiol. 66 (1): 158–164. doi:10.1099/ijsem.0.000689. PMID 26475452.
Zheng J, Wittouck S, Salvetti E, Franz CMAP, Harris HMB, Mattarelli P, O'Toole PW, Pot B, Vandamme P, Walter J, Watanabe K, Wuyts S, Felis GE, Gänzle MG, Lebeer S. (2020). "A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae". Int J Syst Evol Microbiol. 70 (4): 2782–2858. doi:10.1099/ijsem.0.004107. hdl:10067/1738330151162165141. PMID 32293557.
Culumber M, McMahon DJ, Ortakci F, Montierth L, Villalba B, Broadbent JR, Oberg CJ. (2017). "Geographical distribution and strain diversity of Lactobacillus wasatchensis isolated from cheese with unwanted gas formation". Journal of Dairy Science. 100 (11): 8764–8767. doi:10.3168/jds.2017-13375. PMID 28918154.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas production of a novel obligatory heterofermentative Cheddar cheese nonstarter lactobacilli species on ribose and galactose". Journal of Dairy Science. 98 (11): 3645–3654. doi:10.3168/jds.2014-9293. PMID 25795482.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Late blowing of Cheddar cheese induced by accelerated ripening and ribose and galactose supplementation in presence of a novel obligatory heterofermentative nonstarter Lactobacillus wasatchensis". Journal of Dairy Science. 98 (11): 7460–7472. doi:10.3168/jds.2015-9468. PMID 26298753.
Ortakci F, Broadbent JR, Oberg CJ, McMahon DJ. (2015). "Growth and gas formation by Lactobacillus wasatchensis, a novel obligatory heterofermentative nonstarter lactic acid bacterium, in Cheddar-style cheese made using a Streptococcus thermophilus starter". Journal of Dairy Science. 98 (11): 7473–7482. doi:10.3168/jds.2015-9556. PMID 26364109.
McMahon DJ, Bowen IB, Green I, Domek M, Oberg CJ. (2020). "Growth and survival characteristics of Paucilactobacillus wasatchensis WDCO4". Journal of Dairy Science. 103 (10): 8771–8781. doi:10.3168/jds.2020-18597. PMID 32747094.