Lactobacillus bambusae sp. Nov., isolated from traditional fermented ma bamboo shoots in Taiwan

International Journal of Systematic and Evolutionary Microbiology

Volumn 68, Issue 8, 2018, Pages 2424-2430

  Guu, Jia Rong ^a   Wang, Li Ting ^a   Hamada, Moriyuki ^b   Wang, Chihuei ^c   Lin, Ru Wei ^d   Huang, Lina ^a   Watanabe, Koichi ^a,e  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b NATIONAL INSTITUTE OF TECHNOLOGY AND EVALUATION   (Japan)

^c KAOHSIUNG MEDICAL UNIVERSITY   (Taiwan)

^d NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^e NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Fermented ma bamboo shoots; Lactobacillus sp; Nov

Indexed keywords

BACTERIAL DNA; BACTERIAL ENZYME; BACTERIAL PROTEIN; CATALASE; DNA TOPOISOMERASE (ATP HYDROLYSING) B; OXIDOREDUCTASE; PHES PROTEIN; RNA 16S; RPOA PROTEIN; UNCLASSIFIED DRUG;

ARTICLE; BACILLUS (ROD SHAPED BACTERIUM); BACTERIAL STRAIN; BACTERIUM ISOLATION; BAMBOO; COMPARATIVE STUDY; CONTROLLED STUDY; DENDROCALAMUS LATIFLORUS; DNA BASE COMPOSITION; DNA DNA HYBRIDIZATION; ENZYME ACTIVITY; FERMENTATION; GENETIC SIMILARITY; GENOTYPE; GRAM POSITIVE BACTERIUM; LACTOBACILLUS; LACTOBACILLUS ACIDIFARINAE; LACTOBACILLUS BAMBUSAE; LACTOBACILLUS NAMURENSIS; LACTOBACILLUS ORYZAE; LACTOBACILLUS ZYMAE; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PRIORITY JOURNAL; RNA SEQUENCE; SHOOT; TAIWAN; TYPE STRAIN; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; VEGETABLE;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; FERMENTATION; FERMENTED FOODS; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLUS; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; TAIWAN; VEGETABLES;

EID: 85051164092     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.002837     Document Type: Article

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