Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., new subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, emended descriptions), respectively

International Journal of Systematic Bacteriology

Volumn 46, Issue 4, 1996, Pages 1158-1163

  Torriani, S ^a   Van Reenen, C A ^b   Klein, G ^c   Reuter, G ^c   Dellaglio, F ^d   Dicks, L M T ^b  

^a UNIVERSITY OF MOLISE   (Italy)

^b STELLENBOSCH UNIVERSITY   (South Africa)

^c FREIE UNIVERSITÄT BERLIN   (Germany)

^d UNIVERSITY OF VERONA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; BACTERIAL PROTEIN;

ARTICLE; BACTERIAL GROWTH; BACTERIAL METABOLISM; BACTERIUM IDENTIFICATION; DNA DNA HYBRIDIZATION; LACTOBACILLUS; NONHUMAN; POLYMERASE CHAIN REACTION; PRIORITY JOURNAL; STRAIN DIFFERENCE;

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; LACTOBACILLUS CURVATUS SUBSP. CURVATUS; LACTOBACILLUS CURVATUS SUBSP. MELIBIOSUS; LACTOBACILLUS SAKEI;

EID: 0029798830     PISSN: 00207713     EISSN: None     Source Type: Journal    
DOI: 10.1099/00207713-46-4-1158     Document Type: Article

References (14)

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2. Dellaglio, F., V. Bottazzi, and L. D. Trovatelli. 1973. Deoxyribonucleic acid homology and hase composition in some thermophilic lactobacilli. J. Gen. Microbiol. 74:289-297.
3. De Man, J. C., M. Rogosa, and M. E. Sharpe. 1960. A medium for the cultivation of lactohacilli. J. Appl. Bactcriol. 23:130-135.
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6. AL, p. 1209-1234. In P. H. A. Sneath, N. S. Mair. M. E. Sharpe, and J. G. Holt (ed.), Bergey's manual of systematic bacteriology, vol. 2. The Williams & Wilkins Co., Baltimore.
7. Klein, G., L. M. T. Dicks, A. Pack, K. Zimmermann, F, Dellaglio, and G. Reuter. 1996. Emended description of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): numerical classification revealed by protein fingerprinting and identification based on biochemical patterns and DNA-DNA hybridizations. Int. J. Syst. Bacteriol. 46:367-376.
8. Reuter, G. 1970. Laktobazillen und eng verwandte Mikroorganismen in Fleisch und Fleischerzeugnissen. 2. Mitteilung: Die Charakterisierung der isolierten Laktobazillenstämme. Fleischwirtschaft. 50:954-962.
9. Reuter, G. 1992. The heterogeneity of the Lactobacillus sake-curvatus group, p. 17. In Abstracts of the Conference on Taxonomy and Automated Identification of Bacteria of the Federation of European Microbiological Societies. Czechoslovak Society for Microbiology, Prague.
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