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lactiplantibacillus plantarum dsmz 20205  (DSMZ)


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    DSMZ lactiplantibacillus plantarum dsmz 20205
    Lactiplantibacillus Plantarum Dsmz 20205, supplied by DSMZ, used in various techniques. Bioz Stars score: 94/100, based on 15 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
    https://www.bioz.com/product/46292/Pediococcus+pentosaceus/pm38137279-78-5-7
    Average 94 stars, based on 15 article reviews
    lactiplantibacillus plantarum dsmz 20205 - by Bioz Stars, 2026-09
    94/100 stars

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    other:

    Article Title: The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation
    Article Snippet: LAB pure cultures, that is, Lactiplantibacillus plantarum DSMZ 20205, Pediococcus pentosaceus LMKK 773, and Lactococcus lactis subsp. Lactis, and yeast Naumovozyma dairensis LMKK 575, were obtained from the Microbial Strain Collection of Latvia (MSCL, University of Latvia, Riga, Latvia).

    Article Title: The Impact of Fermented Scald on Rye and Hull-Less Barley Dough and Bread Structure Formation.
    Article Snippet: LAB pure cultures, that is, Lactiplantibacillus plantarum DSMZ 20205, Pediococcus pentosaceus LMKK 773, and Lactococcus lactis subsp. Lactis, and yeast Naumovozyma dairensis LMKK 575, were obtained from the Microbial Strain Collection of Latvia (MSCL, University of Latvia, Riga, Latvia).

    Article Title: Valorization of Xylose-Rich Medium from Cynara cardunculus Stalks for Lactic Acid Production via Microbial Fermentation
    Article Snippet: The LAB investigated in this work were: L. casei DSM 20011, P. vaccinostercus DSM 20634, and P. pentosaceus DSM 20333, all obtained from the Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH (DSMZ, Leibniz, Germany).

    Bacteria:

    Article Title: Plant-Based Antioxidants in Gluten-Free Bread Production: Sources, Technological and Sensory Aspects, Enhancing Strategies and Constraints.
    Article Snippet: .. For sourdough preparation, different sources of microorganisms were used, starting from spontaneous fermentation and bakers’ yeast [56], including self-cultivated lactic acid bacteria (LAB) strains, namely Lactobacillus paracasei ssp. Paracasei, Lactobacillus parabuchner, Lactobacillus brevis, and Leuconostoc mesenteroides ssp. mesenteroides [152], as well as Pediococcus pentosaceus SA8, Weissella confuse, and Pediococcus pentosaceus LD7 [54] likewise commercial sourdough (organic rye liquid sourdough) [40] and commercial bacterial cultures such as Lactobacillus reuteri DSM 20016, Lactobacillus fermentum DSM 20052, or Lactobacillus brevis DSM 20054 (DSMZ, Braunschweig, Germany) [64]. ..

    Isolation:

    Article Title: Comparative genomic analysis of selected lactic acid bacteria and phenotypic association of the key genes involved in fructan and ribose utilisation
    Article Snippet: .. Lacticaseibacillus paracasei (n = 4), Lactiplantibacillus plantarum (n = 12) and Pediococcus pentosaceus (n = 15), isolated from various materials, were obtained from the Munster Technological University (Cork, Ireland), University College Cork (Cork, Ireland), Leibniz Institute German Collection of Microorganisms and Cell Cultures GmbH (DSMZ), and Teagasc Food Research Centre, Moorepark (Fermoy, Ireland). ..



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    Fig. 3 a An overview of the pangenome of 15 P. pentosaceus strains. b Heatmap showing the distribution (presence–absence) of OGs. (c) Venn diagram displaying OGs of core genome and unique genes

    Journal: Discover Bacteria

    Article Title: Comparative genomic analysis of selected lactic acid bacteria and phenotypic association of the key genes involved in fructan and ribose utilisation

    doi: 10.1007/s44351-025-00016-8

    Figure Lengend Snippet: Fig. 3 a An overview of the pangenome of 15 P. pentosaceus strains. b Heatmap showing the distribution (presence–absence) of OGs. (c) Venn diagram displaying OGs of core genome and unique genes

    Article Snippet: Lacticaseibacillus paracasei (n = 4), Lactiplantibacillus plantarum (n = 12) and Pediococcus pentosaceus (n = 15), isolated from various materials, were obtained from the Munster Technological University (Cork, Ireland), University College Cork (Cork, Ireland), Leibniz Institute German Collection of Microorganisms and Cell Cultures GmbH (DSMZ), and Teagasc Food Research Centre, Moorepark (Fermoy, Ireland).

    Techniques:

    Fig. 4 Heatmap representing growth of four L. paracasei, twelve L. plantarum and fifteen P. pentosaceus strains on 23 carbohydrates. Num- bers represent ODmax values in mMRS supplemented with a carbohydrate reduced by ODmax values recorded in unsupplemented mMRS

    Journal: Discover Bacteria

    Article Title: Comparative genomic analysis of selected lactic acid bacteria and phenotypic association of the key genes involved in fructan and ribose utilisation

    doi: 10.1007/s44351-025-00016-8

    Figure Lengend Snippet: Fig. 4 Heatmap representing growth of four L. paracasei, twelve L. plantarum and fifteen P. pentosaceus strains on 23 carbohydrates. Num- bers represent ODmax values in mMRS supplemented with a carbohydrate reduced by ODmax values recorded in unsupplemented mMRS

    Article Snippet: Lacticaseibacillus paracasei (n = 4), Lactiplantibacillus plantarum (n = 12) and Pediococcus pentosaceus (n = 15), isolated from various materials, were obtained from the Munster Technological University (Cork, Ireland), University College Cork (Cork, Ireland), Leibniz Institute German Collection of Microorganisms and Cell Cultures GmbH (DSMZ), and Teagasc Food Research Centre, Moorepark (Fermoy, Ireland).

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