Leucobacter salsicius sp. nov., from a salt-fermented food

International Journal of Systematic and Evolutionary Microbiology

Volumn 61, Issue 3, 2011, Pages 502-506

  Yun, Ji Hyun ^a   Roh, Seong Woon ^a,b   Kim, Min Soo ^a,b   Jung, Mi Ja ^a   Park, Eun Jin ^a   Shin, Kee Sun ^b   Nam, Young Do ^a   Bae, Jin Woo ^a  

^a Kyung Hee University   (South Korea)

^b Korea Research Institute of Bioscience and Biotechnology (KRIBB)   (South Korea)

Author keywords

[No Author keywords available]

Indexed keywords

2,4 DIAMINOBUTYRIC ACID; 4 AMINOBUTYRIC ACID; ALANINE; CARDIOLIPIN; CHROMIUM; GLUTAMIC ACID; GLYCINE; GLYCOLIPID; MENAQUINONE; RNA 16S; SODIUM CHLORIDE;

ARTICLE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERIUM COLONY; BACTERIUM ISOLATION; FERMENTED PRODUCT; GENE SEQUENCE; GENOTYPE PHENOTYPE CORRELATION; GRAM POSITIVE BACTERIUM; LEUCOBACTER CHROMIIREDUCENS; LEUCOBACTER SALSICIUS; NEW SPECIES; NONHUMAN; NUCLEOTIDE SEQUENCE; PH; PHYLOGENY; PRIORITY JOURNAL; SOUTH KOREA;

ACTINOMYCETALES; AMINOBUTYRIC ACIDS; BASE COMPOSITION; CELL WALL; CLUSTER ANALYSIS; CYTOPLASM; DNA, BACTERIAL; DNA, RIBOSOMAL; FATTY ACIDS; FOOD MICROBIOLOGY; KOREA; MOLECULAR SEQUENCE DATA; PHOSPHOLIPIDS; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; VITAMIN K 2;

LEUCOBACTER; LEUCOBACTER CHROMIIREDUCENS;

EID: 79952404818     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.021360-0     Document Type: Article

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