Two coryneform bacteria isolated from the surface of French gruyère and beaufort cheeses are new species of the genus Brachybacterium: Brachybacterium alimentarium sp. nov. and Brachybacterium tyrofermentans sp. nov.

International Journal of Systematic Bacteriology

Volumn 46, Issue 1, 1996, Pages 81-87

  Schubert, Karin ^a   Ludwig, Wolfgang ^b   Springer, Nina ^b   Kroppenstedt, Reiner Michael ^c   Accolas, Jean Pierre ^d   Fiedler, Franz ^a  

^a UNIVERSITY OF MUNICH   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

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

^d CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; PEPTIDOGLYCAN; RNA 16S;

ACTINOMYCETALES; ARTICLE; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CHEESE; CONTROLLED STUDY; DNA DNA HYBRIDIZATION; NONHUMAN; PRIORITY JOURNAL;

ACTINOMYCETALES; BASE SEQUENCE; CHEESE; DNA, BACTERIAL; DNA, RIBOSOMAL; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S;

BACTERIA (MICROORGANISMS); BRACHYBACTERIUM; BRACHYBACTERIUM ALIMENTARIUM; BRACHYBACTERIUM CONGLOMERATUM; BRACHYBACTERIUM FAECIUM; BRACHYBACTERIUM NESTERENKOVII; BRACHYBACTERIUM TYROFERMENTANS; CORYNEBACTERIACEAE; CORYNEFORM BACTERIUM;

EID: 0030052647     PISSN: 00207713     EISSN: None     Source Type: Journal    
DOI: 10.1099/00207713-46-1-81     Document Type: Article

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