Lactobacillus suantsaii sp. nov., isolated from suan-tsai, a traditional Taiwanese fermented mustard green

International Journal of Systematic and Evolutionary Microbiology

Volumn 69, Issue 5, 2019, Pages 1484-1489

  Liou, Jong Shian ^a   Huang, Chien Hsun ^a   Wang, Chun Lin ^a   Lee, Ai Yun ^a   Mori, Koji ^b   Tamura, Tomohiko ^b   Watanabe, Mizuki ^b   Blom, Jochen ^c   Huang, Lina ^a   Watanabe, Koichi ^a,d  

^a FOOD INDUSTRY RESEARCH AND DEVELOPMENT INSTITUTE   (Taiwan)

^b NATIONAL INSTITUTE OF TECHNOLOGY AND EVALUATION   (Japan)

^c JUSTUS LIEBIG UNIVERSITY   (Germany)

^d NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Lactobacillus sp. nov.; Suan tsai; Traditional fermented mustard green

Indexed keywords

BACTERIAL RNA; RNA 16S; BACTERIAL DNA;

ARTICLE; BACTERIAL GENE; BACTERIUM ISOLATION; DNA DNA HYBRIDIZATION; GENE SEQUENCE; GENOTYPE; LACTOBACILLUS; LACTOBACILLUS ACIDIFARINAE; LACTOBACILLUS NAMURENSIS; LACTOBACILLUS SPICHERI; LACTOBACILLUS SUANTSAII; LACTOBACILLUS ZYMAE; LIPID COMPOSITION; MUSTARD; NONHUMAN; PRIORITY JOURNAL; TAIWAN; TYPE STRAIN; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY;

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

EID: 85065808790     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.003346     Document Type: Article

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