Lactobacillus pingfangensis sp. Nov., Lactobacillus daoliensis sp. nov., Lactobacillus nangangensis sp. nov., Lactobacillus daowaiensis sp. nov., Lactobacillus dongliensis sp. nov., Lactobacillus songbeiensis sp. nov. and Lactobacillus kaifaensis sp. nov., isolated from traditional Chinese Pickle

International Journal of Systematic and Evolutionary Microbiology

Volumn 69, Issue 10, 2019, Pages

  Liu, Dan Dan ^a   Gu, Chun Tao ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Lactic acid bacteria; Lactobacillus; Novel species; Pickle

Indexed keywords

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

ARTICLE; COMPUTER MODEL; DNA BASE COMPOSITION; DNA DNA HYBRIDIZATION; GENE SEQUENCE; GENETIC SIMILARITY; LACTOBACILLUS; LACTOBACILLUS DAOLIENSIS; LACTOBACILLUS DAOWAIENSIS; LACTOBACILLUS DONGLIENSIS; LACTOBACILLUS KAIFAENSIS; LACTOBACILLUS NANGANGENSIS; LACTOBACILLUS PINGFANGENSIS; LACTOBACILLUS SONGBEIENSIS; NONHUMAN; PRIORITY JOURNAL; SEQUENCE ANALYSIS; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY;

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

EID: 85072790867     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.003619     Document Type: Article

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