Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 113, Issue 1, 2020, Pages 43-54

  Yu, Yongjian ^a   Li, Xin ^a   Zhang, Junhong ^a   Chai, Li Juan ^b   Lu, Zhen Ming ^b   Xu, Zheng Hong ^b  

^a Jiangsu Hengshun Vinegar Industry Co Ltd   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Lactic acid bacteria; Lactobacillus jinshani; Zhenjiang aromatic vinegar

Indexed keywords

CARDIOLIPIN; GLUCOSE; LACTIC ACID; PHOSPHATIDYLETHANOLAMINE; PHOSPHATIDYLGLYCEROL; RNA 16S; SODIUM CHLORIDE; VINEGAR; ACETIC ACID; BACTERIAL DNA; DIAMINO ACID; DIAMINOSUCCINIC ACID;

ARTICLE; BACTERIAL GENOME; BACTERIAL METABOLISM; BACTERIAL STRAIN; BACTERIUM CULTURE; BACTERIUM ISOLATION; CHEMOTAXONOMY; FERMENTATION; GENE SEQUENCE; GENOTYPE; GRAM POSITIVE BACTERIUM; LACTOBACILLUS JINSHANI; NEW SPECIES; NONHUMAN; PH; PHENOTYPE; PHYLOGENY; PRIORITY JOURNAL; SOLID STATE; BACTERIUM IDENTIFICATION; CLASSIFICATION; DNA BASE COMPOSITION; GENETICS; LACTOBACILLUS; METABOLISM;

ACETIC ACID; AMINO ACIDS, DIAMINO; BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; DNA, BACTERIAL; GENOME, BACTERIAL; LACTOBACILLUS; PHYLOGENY; RNA, RIBOSOMAL, 16S;

EID: 85070827081     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-019-01316-1     Document Type: Article

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