Lactobacillus insicii sp. nov., isolated from fermented raw meat

International Journal of Systematic and Evolutionary Microbiology

Volumn 66, Issue 1, 2016, Pages 236-242

  Ehrmann, Matthias A ^a   Kröckel, Lothar ^b   Lick, Sonja ^b   Radmann, Pia ^a   Bantleon, Annegret ^c   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^c VFG Labor GmbH and Co KG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

PEPTIDOGLYCAN; RNA 16S; BACTERIAL DNA; DIPEPTIDE; FATTY ACID; LYSYLGLYCINE;

ARTICLE; BACTERIUM ISOLATION; GENE SEQUENCE; GRAM POSITIVE ASPOROGENOUS ROD-SHAPED BACTERIA; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS FURFURICOLA; LACTOBACILLUS GINSENOSIDIMUTANS; LACTOBACILLUS INSICII; LACTOBACILLUS NODENSIS; LACTOBACILLUS TUCCETI; LACTOBACILLUS VERSMOLDENSIS; NONHUMAN; PHYLOGENY; PRIORITY JOURNAL; RAW MEAT; ANIMAL; BACTERIUM IDENTIFICATION; CHEMISTRY; CYTOLOGY; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTATION; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; MOLECULAR GENETICS; NUCLEIC ACID HYBRIDIZATION; PIG;

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

EID: 84957809357     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.000705     Document Type: Article

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