Lactobacillus Enshiensis sp. nov., a novel arsenic-resistant bacterium

International Journal of Systematic and Evolutionary Microbiology

Volumn 70, Issue 4, 2020, Pages 2580-2587

  Zhang, Zhendong ^a   Wang, Yurong ^a   Hou, Qiangchuan ^a   Zhao, Huijun ^a   Li, Weicheng ^b   Sun, Zhihong ^b   Guo, Zhuang ^a  

^a HUBEI UNIVERSITY OF ARTS AND SCIENCE   (China)

^b INNER MONGOLIA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Flavour compound; Genome. Abbreviations: ANI, average nucleotide identity; GGDC, Genome to Genome Distance; Lactic acid bacteria; Phylogeny

Indexed keywords

2,3 BUTANEDIOL; ACETOIN; ARSENIC; BACTERIAL DNA; FATTY ACID; GENOMIC DNA; LACTIC ACID; NUCLEOTIDE; RNA 16S;

ARTICLE; BACTERIAL GENOME; BACTERIAL STRAIN; BACTERIUM ISOLATION; DNA BASE COMPOSITION; FERMENTATION; FERMENTED PRODUCT; GENOTYPE; GLYCOLYSIS; LACTOBACILLUS; LACTOBACILLUS CEREVISIAE; LACTOBACILLUS ENSHIENSIS; LACTOBACILLUS FUJINENSIS; LACTOBACILLUS KOREENSIS; LACTOBACILLUS MULENGENSIS; LACTOBACILLUS TONGJIANGENSIS; LACTOBACILLUS YONGINENSIS; LIPID COMPOSITION; NONHUMAN; NUCLEOTIDE SEQUENCE; PENTOSE PHOSPHATE CYCLE; PHENOTYPE; PHYLOGENETIC TREE; PRIORITY JOURNAL; TAXONOMY; TYPE STRAIN; BACTERIUM IDENTIFICATION; BIOSYNTHESIS; CHEMISTRY; CHINA; CLASSIFICATION; DNA SEQUENCE; FOOD CONTROL; GENETICS; ISOLATION AND PURIFICATION; MICROBIOLOGY; PHYLOGENY;

ARSENIC; BACTERIAL TYPING TECHNIQUES; BASE COMPOSITION; CHINA; DNA, BACTERIAL; FATTY ACIDS; FERMENTATION; FERMENTED FOODS AND BEVERAGES; FOOD MICROBIOLOGY; LACTIC ACID; LACTOBACILLUS; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA;

EID: 85086792960     PISSN: 14665026     EISSN: 14665034     Source Type: Journal    
DOI: 10.1099/IJSEM.0.004072     Document Type: Article

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