Atlas Agroalimentaire

Paucilactobacillus wasatchensis

Tous micro-organismes

Paucilactobacillus wasatchensis is a species of heterofermentative lactic acid bacteria (LAB). It is a non-starter LAB that was first isolated from aged Cheddar cheese showing gas defects from three different continents. The growth of P. wasatchensis is accelerated when ripening cheese is supplement

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Faits clés

CatégorieTous micro-organismes
Nom scientifiquePaucilactobacillus wasatchensis
CatégorieBactérie lactique non-starter (NSLAB)
Typebacteria

Sources

  1. Paucilactobacillus wasatchensis — GBIF source
  2. Exemplar Abstract for Paucilactobacillus wasatchensis (Oberg et al. 2016) Zheng et al. 2020 and Lactobacillus wasatchensis Oberg et al. 2016. — The NamesforLife Abstracts (2015) source
  3. Thermal Inactivation Kinetics of Paucilactobacillus Wasatchensis Sh05 in Whole Milk — Crossref (2023) source