Acetobacter lambici sp. nov., isolated from fermenting lambic beer

International Journal of Systematic and Evolutionary Microbiology

Volumn 64, Issue PART 4, 2014, Pages 1083-1089

  Spitaels, Freek ^a   Li, Leilei ^a   Wieme, Anneleen ^a,b   Balzarini, Tom ^c   Cleenwerck, Ilse ^d   Van Landschoot, Anita ^b   De Vuyst, Luc ^c   Vandamme, Peter ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY COLLEGE GHENT   (Belgium)

^c VRIJE UNIVERSITEIT BRUSSEL   (Belgium)

^d GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

2,5 DIOXOGLUCONIC ACID; 5 OXOGLUCONIC ACID; ALCOHOL; AMMONIA; ARABINOSE; GALACTOSE; GLUCONIC ACID; GLUCOSE; GLYCEROL; MANNOSE; METHANOL; NITROGEN; RNA 16S; UNCLASSIFIED DRUG;

ACETOBACTER; ACETOBACTER FABARUM; ACETOBACTER GHANENSIS; ACETOBACTER LAMBICI; ACETOBACTER LOVANIENSIS; ACETOBACTER OKINAWENSIS; ACETOBACTER SYZYGII; ARTICLE; BACTERIAL STRAIN; BEER; CARBON SOURCE; DNA DNA HYBRIDIZATION; FERMENTED PRODUCT; GENE SEQUENCE; GENOTYPE; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PRIORITY JOURNAL; YEAST;

ACETOBACTER; BACTERIAL TYPING TECHNIQUES; BEER; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; GENES, BACTERIAL; GLUCONATES; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 84897946369     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.057315-0     Document Type: Article

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