Taxonomic homogeneity of a salt-tolerant lactic acid bacteria isolated from shoyu mash

Journal of General and Applied Microbiology

Volumn 49, Issue 2, 2003, Pages 95-100

  Hanagata, Hiroshi ^a   Shida, Osamu ^a   Takagi, Hiroaki ^a  

^a Higeta Shoyu Co Ltd   (Japan)

Author keywords

DNA relatedness; Lactic acid bacteria; Phylogenetic analysis; Physiological homogeneity; Shoyu; Tetragenococcus

Indexed keywords

BACTERIAL DNA; SODIUM CHLORIDE;

ANCHOVY; ARTICLE; BACTERIAL GROWTH; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CONTROLLED STUDY; DNA DETERMINATION; FERMENTATION; LACTIC ACID BACTERIUM; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; SALT TOLERANCE; TAXONOMY; TETRAGENOCOCCUS HALOPHILUS;

DNA, BACTERIAL; FISH PRODUCTS; FOOD MICROBIOLOGY; LACTOBACILLUS; PHENOTYPE; PHYLOGENY; POLYMERASE CHAIN REACTION; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SODIUM CHLORIDE; SOYBEANS;

ANCHOA; BACTERIA (MICROORGANISMS); TETRAGENOCOCCUS; TETRAGENOCOCCUS HALOPHILUS;

EID: 0041672216     PISSN: 00221260     EISSN: None     Source Type: Journal    
DOI: 10.2323/jgam.49.95     Document Type: Article

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