Comparative genomics Lactobacillus reuteri from sourdough reveals adaptation of an intestinal symbiont to food fermentations

Scientific Reports

Volumn 5, Issue , 2015, Pages

  Zheng, Jinshui ^a,b   Zhao, Xin ^a   Lin, Xiaoxi B ^a   Gänzle, Michael ^a,c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ADAPTATION; BACTERIAL GENOME; CLASSIFICATION; FERMENTATION; FOOD CONTROL; GENETIC SELECTION; GENETICS; GENOMICS; INTESTINE FLORA; LACTOBACILLUS REUTERI; PHYLOGENY; SYMBIOSIS;

ADAPTATION, BIOLOGICAL; FERMENTATION; FOOD MICROBIOLOGY; GASTROINTESTINAL MICROBIOME; GENOME, BACTERIAL; GENOMICS; LACTOBACILLUS REUTERI; PHYLOGENY; SELECTION, GENETIC; SYMBIOSIS;

EID: 84949580253     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep18234     Document Type: Article

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