Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
Int J Syst Bacteriol
; 46(2): 449-53, 1996 Apr.
Article
en En
| MEDLINE
| ID: mdl-8934903
ABSTRACT
Two Lactobacillus strains isolated from rye sourdough most closely resemble Lactobacillus oris on the basis of their physiological, morphological, and chemotaxonomic characteristics. A 16S ribosomal DNA sequence analysis showed that these two strains clustered with, but were separate from, L. oris, Lactobacillus vaginalis, and Lactobacillus pontis. The results of DNA-DNA hybridization experiments indicated that the new two isolates represent a new Lactobacillus species, for which we propose the name Lactobacillus panis; strain DSM 6035T is the type strain of this species.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pan
/
Lactobacillus
Idioma:
En
Revista:
Int J Syst Bacteriol
Año:
1996
Tipo del documento:
Article
País de afiliación:
Alemania