Lactobacillus hulanensis sp. nov., isolated from suancai, a traditional chinese pickle

International Journal of Systematic and Evolutionary Microbiology

Volumn 69, Issue 7, 2019, Pages 2147-2152

  Zhao, Wei ^a   Gu, Chun Tao ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lactic acid bacteria; Lactobacillus; Novel species; Pickle

Indexed keywords

ARTICLE; LACTIC ACID BACTERIUM; LACTOBACILLUS; NONHUMAN; TYPE STRAIN; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CHINA; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY;

BACTERIAL DNA; FATTY ACID; RNA 16S;

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

EID: 85069236000     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.003453     Document Type: Article

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