Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles

International Journal of Systematic and Evolutionary Microbiology

Volumn 64, Issue PART 8, 2014, Pages 2902-2906

  Irisawa, Tomohiro ^a,b   Tanaka, Naoto ^b   Kitahara, Maki ^a   Sakamoto, Mitsuo ^a   Ohkuma, Moriya ^a   Okada, Sanae ^b  

^a RIKEN   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S;

ARTICLE; BACTERIUM ISOLATION; DNA DNA HYBRIDIZATION; GENE SEQUENCE; GENOTYPE; JAPANESE (PEOPLE); LACTOBACILLUS; LACTOBACILLUS FURFURICOLA; MAXIMUM LIKELIHOOD METHOD; NONHUMAN; NUCLEOTIDE SEQUENCE; PHYLOGENETIC TREE; PHYLOGENY; PRIORITY JOURNAL; RICE BRAN;

BACTERIAL TYPING TECHNIQUES; DNA, BACTERIAL; FERMENTATION; FOOD MICROBIOLOGY; GENES, BACTERIAL; JAPAN; LACTIC ACID; LACTOBACILLUS; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; ORYZA SATIVA; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 84906053552     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijs.0.063933-0     Document Type: Article

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