Lactobacillus futsaii subsp. chongqingii subsp. nov., Isolated from a Traditional Chinese Pickle

Current Microbiology

Volumn 76, Issue 2, 2019, Pages 153-158

  Du, Xin ^a   Cao, Kang ^a   Tan, Mingzheng ^a   Pan, Qu ^a  

^a CHENGDU MEDICAL COLLEGE   (China)

Author keywords

[No Author keywords available]

Indexed keywords

FATTY ACID; MONOSACCHARIDE; PEPTIDOGLYCAN; RNA 16S; BACTERIAL DNA;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM; ANAEROBIC BACTERIUM; ARTICLE; BACTERIAL CELL WALL; BACTERIAL GENE; BACTERIAL STRAIN; CELL STRUCTURE; DNA DNA HYBRIDIZATION; FERMENTED PRODUCT; GENE SEQUENCE; GRAM POSITIVE BACTERIUM; JAMIECOSLEY; LACTOBACILLUS; LACTOBACILLUS FUTSAII SUBSP CHONGQINGII; MOLECULAR PHYLOGENY; NEW SPECIES; NUCLEOTIDE SEQUENCE; PHENOTYPE; PHES GENE; PRIORITY JOURNAL; RPOA GENE; SUBSPECIES; TYPE STRAIN; WEISSELLA CIBARIA; BACTERIUM IDENTIFICATION; CHINA; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY;

AMPLIFIED FRAGMENT LENGTH POLYMORPHISM ANALYSIS; BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; CHINA; DNA, BACTERIAL; FATTY ACIDS; FERMENTED FOODS; FOOD MICROBIOLOGY; GENES, BACTERIAL; LACTOBACILLUS; NUCLEIC ACID HYBRIDIZATION; PEPTIDOGLYCAN; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85057528145     PISSN: 03438651     EISSN: 14320991     Source Type: Journal    
DOI: 10.1007/s00284-018-1601-2     Document Type: Article

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