Lactobacilus nuruki sp. Nov., isolated from nuruk, a korean fermentation starter

International Journal of Systematic and Evolutionary Microbiology

Volumn 68, Issue 10, 2018, Pages 3273-3278

  Heo, Jun ^a   Saitou, Satomi ^b   Tamura, Tomohiko ^b   Cho, Hayoung ^a   Kim, Ji Seon ^a   Joa, Jae Ho ^c   Kim, Jeong Seon ^a   Kwon, Soon Wo ^a   Kim, Soo Jin ^a  

^a National Institute of Animal Science   (South Korea)

^b NATIONAL INSTITUTE OF TECHNOLOGY AND EVALUATION   (Japan)

^c Rural Development Administration   (South Korea)

Author keywords

Firmicutes; Lactobacillus nuruki; Nuruk

Indexed keywords

BACTERIAL DNA; FATTY ACID; GLYCOLIPID; PEPTIDOGLYCAN; PHOSPHOLIPID; RNA 16S;

BACTERIAL GENE; BACTERIUM IDENTIFICATION; CELL WALL; CHEMISTRY; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; LACTOBACILLUS; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY; SOUTH KOREA;

BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; CELL WALL; DNA, BACTERIAL; FATTY ACIDS; FERMENTED FOODS; FOOD MICROBIOLOGY; GENES, BACTERIAL; GLYCOLIPIDS; LACTOBACILLUS; NUCLEIC ACID HYBRIDIZATION; PEPTIDOGLYCAN; PHOSPHOLIPIDS; PHYLOGENY; REPUBLIC OF KOREA; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85054390004     PISSN: 14665026     EISSN: None     Source Type: Journal    
DOI: 10.1099/ijsem.0.002976     Document Type: Article

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