Lactobacillus cerevisiae sp. Nov., isolated from a spoiled brewery sample

International Journal of Systematic and Evolutionary Microbiology

Volumn 67, Issue 9, 2017, Pages 3452-3457

  Koob, Jennifer ^a   Jacob, Fritz ^a   Wenning, Mareike ^a   Hutzler, Mathias ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Beer spoilage bacteria; Lactobacillus cerevisiae; Lactobacillus koreensis; Lactobacillus parabrevis; Lactobacillus yonginensis; Spoilage

Indexed keywords

FATTY ACID; RNA 16S; BACTERIAL DNA;

ARTICLE; BACTERIAL STRAIN; BACTERIUM ISOLATE; BACTERIUM ISOLATION; BEER; DNA BASE COMPOSITION; DNA DNA HYBRIDIZATION; FOOD SPOILAGE; GENE SEQUENCE; GENOTYPE PHENOTYPE CORRELATION; LACTOBACILLUS; LACTOBACILLUS CEREVISIAE; LACTOBACILLUS KOREENSIS; LACTOBACILLUS PARABREVIS; LACTOBACILLUS YONGINENSIS; MARKER GENE; PHES GENE; PHYLOGENY; PRIORITY JOURNAL; RPOA GENE; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; GENETICS; GERMANY; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; BEER; DNA, BACTERIAL; FATTY ACIDS; GENES, BACTERIAL; GERMANY; LACTOBACILLUS; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85029591805     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.002139     Document Type: Article

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