Lactobacillus yilanensis sp. Nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt

International Journal of Systematic and Evolutionary Microbiology

Volumn 69, Issue 10, 2019, Pages 3178-3190

  Wei, Yu Xin ^a   Gu, Chun Tao ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lactobacillus; Pickle; Yogurt

Indexed keywords

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

ARTICLE; CHINESE; DNA BASE COMPOSITION; GENE SEQUENCE; GENETIC SIMILARITY; LACTOBACILLUS; LACTOBACILLUS BAIQUANENSIS; LACTOBACILLUS BAYANENSIS; LACTOBACILLUS HULINENSIS; LACTOBACILLUS JIDONGENSIS; LACTOBACILLUS KEDONGENSIS; LACTOBACILLUS KESHANENSIS; LACTOBACILLUS MISHANENSIS; LACTOBACILLUS YILANENSIS; LACTOBACILLUS ZHONGBAENSIS; NONHUMAN; PHYLOGENY; PRIORITY JOURNAL; SEQUENCE ANALYSIS; BACTERIAL 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; YOGURT;

EID: 85072790677     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.003609     Document Type: Article

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