Class information for:
Level 2: LACTIC ACID BACTERIA//BACTERIOCIN//LACTOCOCCUS LACTIS

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
161 22789 34.2 63%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
3 4 PLANT SCIENCES//AGRONOMY//FOOD SCIENCE & TECHNOLOGY 1882812
172 3       FOOD SCIENCE & TECHNOLOGY//INTERNATIONAL DAIRY JOURNAL//MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 58403
161 2             LACTIC ACID BACTERIA//BACTERIOCIN//LACTOCOCCUS LACTIS 22789
388 1                   CHEESE//CHEESE RIPENING//INTERNATIONAL DAIRY JOURNAL 3546
464 1                   BACTERIOCIN//NISIN//ENTEROCIN 3406
1810 1                   PROBIOTICS//LACTOBACILLUS ACIDOPHILUS//PROBIOTIC BACTERIA 2477
3657 1                   LACTOCOCCUS LACTIS//PHAGE RESISTANCE//FELIX HERELLE REFERENCE BACTERIAL VIRUSES 1936
4811 1                   EXOPOLYSACCHARIDE//YOGURT//YOGHURT 1721
9686 1                   SOURDOUGH//LACTOBACILLUS SANFRANCISCENSIS//PHENYLLACTIC ACID 1130
10550 1                   NUTR SCI ALIMENTAI//KINEMA//UGBA 1054
11610 1                   LACTOCOCCUS LACTIS//DIACETYL//ALPHA ACETOLACTATE 968
11758 1                   BLOWN PACK SPOILAGE//MEAT SPOILAGE//CLOSTRIDIUM ESTERTHETICUM 956
12135 1                   OENOCOCCUS OENI//MALOLACTIC FERMENTATION//LEUCONOSTOC OENOS 929
14223 1                   X PROLYL DIPEPTIDYL AMINOPEPTIDASE//PROTEOLYTIC SYSTEM//CELL ENVELOPE PROTEINASE 783
14463 1                   LACTOCOCCUS LACTIS//UNITE RECH LAITIE GENET PL//GENET PL 768
14549 1                   DAIRY BIOTECHNOL ENGN//KOUMISS//LACTOBACILLUS CASEI GROUP 763
18458 1                   MYCOLOGICAL MEDIA//DEBARYOMYCES HANSENII//CONSUMER SAFETY HLTH EFFECTS S 550
19222 1                   KEFIR//KEFIR GRAINS//KEFIRAN 516
19558 1                   KIMCHI//SAUERKRAUT//KIMCHI FERMENTATION 500
24256 1                   BEER SPOILAGE//BEER SPOILAGE BACTERIA//PECTINATUS 318
30744 1                   DIACETYL//FLAVORINGS//BUTTER FLAVORINGS 164
31487 1                   TARHANA//KISHK//BURGHOL 152
36413 1                   YAYIK BUTTER//TRADITIONAL BUTTER//BIOL MICROORGANISMS BIOTECHNOL 81
36888 1                   CHETHI//DRIED FERMENTED DAILY PRODUCT//FIREEZE DRYING 71

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 LACTIC ACID BACTERIA authKW 1211445 9% 46% 1962
2 BACTERIOCIN authKW 1082782 5% 66% 1231
3 LACTOCOCCUS LACTIS authKW 531012 3% 62% 644
4 FOOD SCIENCE & TECHNOLOGY WoSSC 464659 52% 3% 11776
5 INTERNATIONAL DAIRY JOURNAL journal 276032 3% 27% 772
6 OENOCOCCUS OENI authKW 269382 1% 84% 240
7 SOURDOUGH authKW 247270 1% 74% 250
8 MALOLACTIC FERMENTATION authKW 216126 1% 72% 226
9 STREPTOCOCCUS THERMOPHILUS authKW 204904 1% 62% 247
10 KEFIR authKW 204126 1% 74% 206

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 Food Science & Technology 464659 52% 3% 11776
2 Microbiology 151400 34% 2% 7842
3 Biotechnology & Applied Microbiology 114632 31% 1% 6959
4 Agriculture, Dairy & Animal Science 19695 7% 1% 1650
5 Chemistry, Applied 6058 6% 0% 1273
6 Nutrition & Dietetics 2411 3% 0% 761
7 Agriculture, Multidisciplinary 1526 2% 0% 481
8 Horticulture 53 1% 0% 117
9 Biochemical Research Methods 24 1% 0% 316
10 AGRICULTURAL EXPERIMENT STATION REPORTS 6 0% 0% 3

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 LACTOL IND 74470 0% 80% 70
2 UNITE RECH LAITIE GENET PL 65210 0% 76% 64
3 DAIRY TECHNOL 61152 1% 28% 161
4 GRP IND MICROBIOL FERMENTAT TECHNOL DOWNSTR 59480 0% 91% 49
5 MICROBIAL GENE TECHNOL 51708 0% 66% 59
6 DAIRY SCI TECHNOL 47311 0% 38% 93
7 DAIRY BIOTECHNOL ENGN 46858 0% 52% 67
8 FOOD ENGN 43378 3% 6% 576
9 FOOD SCI TECHNOL 40713 4% 3% 971
10 DAIRY 38482 1% 24% 122

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class
1 INTERNATIONAL DAIRY JOURNAL 276032 3% 27% 772
2 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 186308 4% 14% 989
3 LAIT 179905 2% 34% 395
4 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL 168783 3% 20% 627
5 INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY 126253 1% 31% 301
6 FOOD MICROBIOLOGY 119465 2% 18% 502
7 APPLIED AND ENVIRONMENTAL MICROBIOLOGY 90096 6% 5% 1429
8 JOURNAL OF APPLIED MICROBIOLOGY 71867 3% 9% 594
9 AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY 64588 1% 23% 210
10 JOURNAL OF DAIRY SCIENCE 52450 4% 5% 844

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with term
in class		 LCSH search Wikipedia search
1 LACTIC ACID BACTERIA 1211445 9% 46% 1962 Search LACTIC+ACID+BACTERIA Search LACTIC+ACID+BACTERIA
2 BACTERIOCIN 1082782 5% 66% 1231 Search BACTERIOCIN Search BACTERIOCIN
3 LACTOCOCCUS LACTIS 531012 3% 62% 644 Search LACTOCOCCUS+LACTIS Search LACTOCOCCUS+LACTIS
4 OENOCOCCUS OENI 269382 1% 84% 240 Search OENOCOCCUS+OENI Search OENOCOCCUS+OENI
5 SOURDOUGH 247270 1% 74% 250 Search SOURDOUGH Search SOURDOUGH
6 MALOLACTIC FERMENTATION 216126 1% 72% 226 Search MALOLACTIC+FERMENTATION Search MALOLACTIC+FERMENTATION
7 STREPTOCOCCUS THERMOPHILUS 204904 1% 62% 247 Search STREPTOCOCCUS+THERMOPHILUS Search STREPTOCOCCUS+THERMOPHILUS
8 KEFIR 204126 1% 74% 206 Search KEFIR Search KEFIR
9 LACTOBACILLUS 193191 2% 26% 566 Search LACTOBACILLUS Search LACTOBACILLUS
10 PROBIOTICS 189518 5% 13% 1067 Search PROBIOTICS Search PROBIOTICS

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref. in
cl.		 Shr. of ref. in
cl.		 Citations
1 NISSEN-MEYER, J , ROGNE, P , OPPEGARD, C , HAUGEN, HS , KRISTIANSEN, PE , (2009) STRUCTURE-FUNCTION RELATIONSHIPS OF THE NON-LANTHIONINE-CONTAINING PEPTIDE (CLASS II) BACTERIOCINS PRODUCED BY GRAM-POSITIVE BACTERIA.CURRENT PHARMACEUTICAL BIOTECHNOLOGY. VOL. 10. ISSUE 1. P. 19-37 198 93% 101
2 DE VUYST, L , VAN KERREBROECK, S , HARTH, H , HUYS, G , DANIEL, HM , WECKX, S , (2014) MICROBIAL ECOLOGY OF SOURDOUGH FERMENTATIONS: DIVERSE OR UNIFORM?.FOOD MICROBIOLOGY. VOL. 37. ISSUE . P. 11 -29 141 93% 52
3 MONTEL, MC , BUCHIN, S , MALLET, A , DELBES-PAUS, C , VUITTON, DA , DESMASURES, N , BERTHIER, F , (2014) TRADITIONAL CHEESES: RICH AND DIVERSE MICROBIOTA WITH ASSOCIATED BENEFITS.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 177. ISSUE . P. 136 -154 200 63% 57
4 GALVEZ, A , LOPEZ, RL , ABRIOUEL, H , VALDIVIA, E , BEN OMAR, N , (2008) APPLICATION OF BACTERIOCINS IN THE CONTROL OF FOODBORNE PATHOGENIC AND SPOILAGE BACTERIA.CRITICAL REVIEWS IN BIOTECHNOLOGY. VOL. 28. ISSUE 2. P. 125-152 248 71% 80
5 DRIDER, D , FIMLAND, G , HECHARD, Y , MCMULLEN, LM , PREVOST, H , (2006) THE CONTINUING STORY OF CLASS IIA BACTERIOCINS.MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS. VOL. 70. ISSUE 2. P. 564-+ 153 86% 285
6 TRIPATHI, MK , GIRI, SK , (2014) PROBIOTIC FUNCTIONAL FOODS: SURVIVAL OF PROBIOTICS DURING PROCESSING AND STORAGE.JOURNAL OF FUNCTIONAL FOODS. VOL. 9. ISSUE . P. 225 -241 113 79% 82
7 MORENO, MRF , SARANTINOPOULOS, P , TSAKALIDOU, E , DE VUYST, L , (2006) THE ROLE AND APPLICATION OF ENTEROCOCCI IN FOOD AND HEALTH.INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. VOL. 106. ISSUE 1. P. 1-24 173 67% 239
8 CUI, YH , ZHANG, C , WANG, YF , SHI, J , ZHANG, LW , DING, ZQ , QU, XJ , CUI, HY , (2012) CLASS IIA BACTERIOCINS: DIVERSITY AND NEW DEVELOPMENTS.INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES. VOL. 13. ISSUE 12. P. 16668-16703 160 80% 18
9 KLAENHAMMER, TR , (1993) GENETICS OF BACTERIOCINS PRODUCED BY LACTIC-ACID BACTERIA.FEMS MICROBIOLOGY REVIEWS. VOL. 12. ISSUE 1-3. P. 39-86 126 86% 1161
10 BALI, V , PANESAR, PS , BERA, MB , KENNEDY, JF , (2016) BACTERIOCINS: RECENT TRENDS AND POTENTIAL APPLICATIONS.CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION. VOL. 56. ISSUE 5. P. 817 -834 127 77% 3

Classes with closest relation at Level 2


Rank Class id link
1 799 MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL//JOURNAL OF DAIRY RESEARCH//INTERNATIONAL DAIRY JOURNAL
2 278 PROBIOTICS//MICROBIOTA//GUT MICROBIOTA
3 3075 BIOGENIC AMINES//TYRAMINE//HISTAMINE FORMING BACTERIA
4 3582 PETRIFILM TM//ATP BIOLUMINESCENCE//HYGIENE MONITORING
5 1803 LANTIBIOTIC//OXAZOLE//DOLASTATIN 10
6 1304 CLOSTRIDIUM ACETOBUTYLICUM//1 3 PROPANEDIOL//2 3 BUTANEDIOL
7 2350 BACILLUS SUBTILIS//SPORULATION//JOURNAL OF BACTERIOLOGY
8 570 JOURNAL OF FOOD PROTECTION//PULSED ELECTRIC FIELDS//FOOD SCIENCE & TECHNOLOGY
9 2060 BIOACTIVE PEPTIDES//PROTEIN HYDROLYSATE//ACE INHIBITORY PEPTIDES
10 774 SACCHAROMYCES CEREVISIAE//XYLITOL//WINE YEAST

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