Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs

International Journal of Food Microbiology

Volumn 226, Issue , 2016, Pages 13-19

  Lhomme, Emilie ^a   Onno, Bernard ^a   Chuat, Victoria ^b   Durand, Karine ^c   Orain, Servane ^a   Valence, Florence ^b   Dousset, Xavier ^d   Jacques, Marie Agnès ^c  

^a LUNAM UNIVERSITÉ   (France)

^b UMR1253   (France)

^c Universite d'Angers   (France)

^d Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

Lactobacillus sanfranciscensis; Multilocus sequence typing; Pulsed field gel electrophoresis; Sourdough

Indexed keywords

GENE AMPLIFICATION; GENE LOSS; GENETIC VARIATION; LACTOBACILLUS; MAJOR CLINICAL STUDY; MULTILOCUS SEQUENCE TYPING; PULSED FIELD GEL ELECTROPHORESIS; BREAD; FERMENTATION; FOOD CONTROL; GENETICS; GENOTYPE; MICROBIOLOGY;

BREAD; ELECTROPHORESIS, GEL, PULSED-FIELD; FERMENTATION; FOOD MICROBIOLOGY; GENETIC VARIATION; GENOTYPE; LACTOBACILLUS; MULTILOCUS SEQUENCE TYPING;

EID: 84977642352     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.03.008     Document Type: Article

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