Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov.

Systematic and Applied Microbiology

Volumn 42, Issue 6, 2019, Pages

  Schuster, Julian A ^a   Klingl, Andreas ^b   Vogel, Rudi F ^a   Ehrmann, Matthias A ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b UNIVERSITY OF MUNICH   (Germany)

Author keywords

Lactobacillus halodurans sp. nov.; Lactobacillus salsicarnum sp. nov.; Raw meat fermentation; Salami; Taxonomy

Indexed keywords

FATTY ACID; PEPTIDOGLYCAN; RNA 16S;

ARTICLE; CHEMOTAXONOMY; DNA DNA HYBRIDIZATION; GENE SEQUENCE; LACTOBACILLUS; LACTOBACILLUS HALODURANS; LACTOBACILLUS SALSICARNUM; NONHUMAN; PHYLOGENY; PRIORITY JOURNAL; ANIMAL; BACTERIAL GENE; BACTERIAL GENOME; CHEMISTRY; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FERMENTED PRODUCT; FOOD CONTROL; GENETICS; MEAT; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PIG; SPECIES DIFFERENCE; ULTRASTRUCTURE;

ANIMALS; BASE COMPOSITION; FATTY ACIDS; FERMENTED FOODS; FOOD MICROBIOLOGY; GENES, BACTERIAL; GENOME, BACTERIAL; LACTOBACILLUS; MEAT PRODUCTS; NUCLEIC ACID HYBRIDIZATION; PEPTIDOGLYCAN; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SPECIES SPECIFICITY; SWINE;

EID: 85074246934     PISSN: 07232020     EISSN: 16180984     Source Type: Journal    
DOI: 10.1016/j.syapm.2019.126023     Document Type: Article

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