Lactobacillus huachuanensis sp. Nov., isolated from chinese traditional pickle

International Journal of Systematic and Evolutionary Microbiology

Volumn 69, Issue 9, 2019, Pages 2807-2814

  Fu, Mei Ling ^a   Gu, Chun Tao ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lactic acid bacteria; Lactobacillus; Novel species; Pickle

Indexed keywords

BACTERIAL RNA; FATTY ACID ESTER; RNA 16S; BACTERIAL DNA; FATTY ACID;

ARTICLE; BACTERIAL GENE; BACTERIUM ISOLATE; COMPUTER MODEL; DNA BASE COMPOSITION; DNA DNA HYBRIDIZATION; GENE SEQUENCE; LACTOBACILLUS; LACTOBACILLUS ALIMENTARIUS; LACTOBACILLUS BOBALIUS; LACTOBACILLUS CRUSTORUM; LACTOBACILLUS FARCIMINIS; LACTOBACILLUS FORMOSENSIS; LACTOBACILLUS FUTSAII; LACTOBACILLUS HEILONGJIANGENSIS; LACTOBACILLUS HUACHUANENSIS; LACTOBACILLUS KIMCHIENSIS; LACTOBACILLUS KIMCHII; LACTOBACILLUS MINDENSIS; LACTOBACILLUS MUSAE; LACTOBACILLUS NANTENSIS; LACTOBACILLUS NURUKI; LACTOBACILLUS PARALIMENTARIUS; LACTOBACILLUS ZHACHILII; NONHUMAN; NUCLEOTIDE SEQUENCE; PHES GENE; PHYLOGENY; PRIORITY JOURNAL; RPOA GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CHINA; CLASSIFICATION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION;

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: 85071782182     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.003563     Document Type: Article

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