Concept information
Preferred term
Lactobacillus pentosus
Type
-
mesh:Descriptor
Definition
- A species of Lactobacillus that occurs in FERMENTED FOODS where its ability to produce LACTIC ACID; ANTI-INFECTIVE AGENTS; and BACTERIOCINS make it useful as a FOOD PRESERVATION agent. It is also used as a PROBIOTIC.
Broader concept
Entry terms
- txid1589
Allowable Qualifier(s)
- chemistry (Qualifier)
- classification (Qualifier)
- cytology (Qualifier)
- drug effects (Qualifier)
- enzymology (Qualifier)
- genetics (Qualifier)
- growth & development (Qualifier)
- immunology (Qualifier)
- isolation & purification (Qualifier)
- metabolism (Qualifier)
- pathogenicity (Qualifier)
- physiology (Qualifier)
- radiation effects (Qualifier)
- ultrastructure (Qualifier)
- virology (Qualifier)
In other languages
-
French
-
txid1589
URI
http://data.loterre.fr/ark:/67375/JVR-K8L2D46B-1
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