Sporosarcina luteola sp. nov. isolated from soy sauce production equipment in Japan

Journal of General and Applied Microbiology

Volumn 55, Issue 3, 2009, Pages 217-223

  Tominaga, Tatsuya ^a   An, Sun Young ^b   Oyaizu, Hiroshi ^b   Yokota, Akira ^b  

^a Saitama Industrial Technology Center   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

Author keywords

Soy sauce; Spore; Sporosarcina luteola gen. nov., sp. nov.

Indexed keywords

CARDIOLIPIN; CYTOSINE; FATTY ACID; GENOMIC DNA; GLUTAMIC ACID; GUANINE; LIPID; LYSINE; PEPTIDOGLYCAN; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLGLYCEROL; QUINONE DERIVATIVE; RNA 16S;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATION; CHEMOTAXONOMY; CONDIMENT; DNA CONTENT; DNA DNA HYBRIDIZATION; EQUIPMENT; FOOD INDUSTRY; JAPAN; NEW SPECIES; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENY; RNA SEQUENCE; SEQUENCE HOMOLOGY; SOY SAUCE; SPOROSARCINA; SPOROSARCINA LUTEOLA;

BACILLACEAE; BASE COMPOSITION; EQUIPMENT CONTAMINATION; FOOD MICROBIOLOGY; FOOD-PROCESSING INDUSTRY; GENES, BACTERIAL; JAPAN; MOLECULAR SEQUENCE DATA; PHYLOGENY; SOY FOODS;

SPOROSARCINA;

EID: 67749116408     PISSN: 00221260     EISSN: 13498037     Source Type: Journal    
DOI: 10.2323/jgam.55.217     Document Type: Article

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