Lactobacillus garii sp. nov., isolated from a fermented cassava product

International Journal of Systematic and Evolutionary Microbiology

Volumn 70, Issue 5, 2020, Pages 3012-3017

  Diaz, Maria ^a   Sayavedra, Lizbeth ^a   Atter, Amy ^b   Mayer, Melinda J ^a   Saha, Shikha ^a   Amoa Awua, Wisdom ^b,c   Narbad, Arjan ^a  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b Food Research Institute Ghana   (Ghana)

^c West African Science Service Centre on Climate Change and Adapted Land Use   (Ghana)

Author keywords

Africa; Cassava; Fermented food; Gari; Lactobacillus garii

Indexed keywords

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

ARTICLE; BACTERIAL GENOME; BACTERIAL STRAIN; BACTERIUM ISOLATION; CASSAVA; CONTROLLED STUDY; FERMENTED PRODUCT; GENE SEQUENCE; GENOTYPE; LACTOBACILLUS; LACTOBACILLUS DAOWAIENSIS; LACTOBACILLUS GARII; LACTOBACILLUS MODESTISALITOLERANS; LACTOBACILLUS PARAPLANTARUM; LACTOBACILLUS PENTOSUS; LACTOBACILLUS PLAJOMI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS PLANTARUM SUBSP. ARGENTORATENSIS; LACTOBACILLUS PLANTARUM SUBSP. PLANTARUM; LACTOBACILLUS XIANGFANGENSIS; NONHUMAN; NUCLEOTIDE SEQUENCE; PHENOTYPE; PRIORITY JOURNAL; TYPE STRAIN; BACTERIAL GENE; BACTERIUM IDENTIFICATION; CHEMISTRY; CLASSIFICATION; DNA BASE COMPOSITION; DNA SEQUENCE; FOOD CONTROL; GENETICS; GHANA; ISOLATION AND PURIFICATION; MANIHOT; MICROBIOLOGY; NUCLEIC ACID HYBRIDIZATION; PHYLOGENY;

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

EID: 85085630995     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/ijsem.0.004121     Document Type: Article

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