Lactobacillus plajomi sp. Nov. And Lactobacillus modestisalitolerans sp. Nov, isolated from traditional fermented foods

International Journal of Systematic and Evolutionary Microbiology

Volumn 65, Issue 8, 2015, Pages 2485-2490

  Miyashita, Mika ^a   Yukphan, Pattaraporn ^b   Chaipitakchonlatarn, Winai ^b   Malimas, Taweesak ^b   Sugimoto, Masako ^a   Yoshino, Mayumi ^a   Kamakura, Yuki ^a   Potacharoen, Wanchern ^b   Tanasupawat, Somboon ^c   Tanaka, Naoto ^d   Nakagawa, Yasuyoshi ^a   Suzuki, Ken Ichiro ^a  

^a NATIONAL INSTITUTE OF TECHNOLOGY AND EVALUATION   (Japan)

^b NATIONAL SCIENCE AND TECHNOLOGY DEVELOPMENT AGENCY   (Thailand)

^c CHULALONGKORN UNIVERSITY   (Thailand)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

RNA 16S; BACTERIAL DNA; DIAMINOPIMELIC ACID; FATTY ACID; PEPTIDOGLYCAN;

ARTICLE; BACTERIUM ISOLATION; CHEMOTAXONOMY; COMPARATIVE STUDY; CONTROLLED STUDY; DNA DNA HYBRIDIZATION; FERMENTED PRODUCT; GENE SEQUENCE; GENETIC ANALYSIS; LACTOBACILLUS; LACTOBACILLUS MODESTISALITOLERANS; LACTOBACILLUS PLAJOMI; LACTOBACILLUS PLANTARUM; MOLECULAR PHYLOGENY; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPIC VARIATION; PRIORITY JOURNAL; RECA GENE; SPECIES DIVERSITY; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTATION; FISH PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; THAILAND;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DIAMINOPIMELIC ACID; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; FISH PRODUCTS; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLUS; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; NUCLEIC ACID HYBRIDIZATION; PEPTIDOGLYCAN; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; THAILAND;

EID: 84941071886     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijs.0.000290     Document Type: Article

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