Lactobacillus musae sp. Nov., a novel lactic acid bacterium isolated from banana fruits

International Journal of Systematic and Evolutionary Microbiology

Volumn 67, Issue 12, 2017, Pages 5144-5149

  Chen, Yi Sheng ^a   Wang, Li Ting ^b   Liao, Yu Jou ^a   Lan, Yi Shan ^a   Chang, Chi Huan ^c   Chang, Yu Chung ^a   Wu, Hui Chung ^a   Lo, Huei Yin ^d   Otoguro, Misa ^d   Yanagida, Fujitoshi ^d  

^a MING CHUAN UNIVERSITY   (Taiwan)

^b FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^c NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^d UNIVERSITY OF YAMANASHI   (Japan)

Author keywords

Banana; Lactic acid bacteria; Lactobacillus musae; Taiwan

Indexed keywords

FATTY ACID; GLUCOSE; LACTIC ACID; RNA 16S; BACTERIAL DNA;

ARTICLE; BACTERIUM ISOLATION; BANANA; DNA BASE COMPOSITION; GENE SEQUENCE; GENOTYPE; HOUSEKEEPING GENE; LACTOBACILLUS; LACTOBACILLUS CRUSTORUM; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS HEILONGJIANGENSIS; LACTOBACILLUS MUSAE; LACTOBACILLUS NANTENSIS; NONHUMAN; PHES GENE; PHYLOGENY; PRIORITY JOURNAL; RPOA GENE; TAIWAN; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FERMENTATION; FRUIT; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; MUSA; NUCLEIC ACID HYBRIDIZATION;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; FRUIT; LACTIC ACID; LACTOBACILLUS; MUSA; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TAIWAN;

EID: 85037693862     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.002429     Document Type: Article

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