Lactobacillus panis sp. nov., from sourdough with a long fermentation period

International Journal of Systematic Bacteriology

Volumn 46, Issue 2, 1996, Pages 449-453

  Wiese, Björn G ^a   Strohmar, Walter ^a   Rainey, Fred A ^b   Diekmann, Hans ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^b LEIBNIZ INSTITUTE DSMZ GERMAN COLLECTION OF MICROORGANISMS AND CELL CULTURES   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; BACTERIAL PROTEIN; RIBOSOME DNA;

ARTICLE; BACTERIAL METABOLISM; BACTERIUM ISOLATION; CHEMOTAXONOMY; DNA DNA HYBRIDIZATION; DNA SEQUENCE; FERMENTATION; LACTOBACILLUS; LACTOBACILLUS PANIS; NONHUMAN; PHENOTYPE; PHYLOGENY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PRIORITY JOURNAL; PROTEIN ANALYSIS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ORIS; LACTOBACILLUS PANIS; LACTOBACILLUS PONTIS; LACTOBACILLUS VAGINALIS; SECALE CEREALE;

EID: 0029918887     PISSN: 00207713     EISSN: None     Source Type: Journal    
DOI: 10.1099/00207713-46-2-449     Document Type: Article

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