Lactobacillus odoratitofui sp. nov., isolated from stinky tofu brine

International Journal of Systematic and Evolutionary Microbiology

Volumn 60, Issue 12, 2010, Pages 2903-2907

  Chao, Shiou Huei ^a   Sasamoto, Masae ^b   Kudo, Yuko ^b   Fujimoto, Junji ^b   Tsai, Ying Chieh ^a   Watanabe, Koichi ^b  

^a NATIONAL YANG MING UNIVERSITY   (Taiwan)

^b YAKULT CENTRAL INSTITUTE FOR MICROBIOLOGICAL RESEARCH   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; BACTERIAL RNA; CATALASE; RNA 16S; BRINE; INORGANIC SALT;

ANAEROBIC BACTERIUM; ARTICLE; BACTERIUM ISOLATION; FERMENTATION; GENE SEQUENCE; GENOTYPE; GRAM POSITIVE BACTERIUM; LACTOBACILLUS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS ODORATITOFUI; LACTOBACILLUS PARACOLLINOIDES; LACTOBACILLUS SIMILIS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PRIORITY JOURNAL; SEQUENCE ANALYSIS; SOYBEAN; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; SOY FOOD;

LACTOBACILLUS; LACTOBACILLUS COLLINOIDES; LACTOBACILLUS PARACOLLINOIDES; POSIBACTERIA;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; FERMENTATION; GENES, BACTERIAL; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SALTS; SEQUENCE ANALYSIS, DNA; SOY FOODS;

EID: 78650058895     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.019307-0     Document Type: Article

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