Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood.

Li, Kexin; Sang, Xue; Zhu, Yaolei; Zhang, Gongliang; Bi, Jingran; Hao, Hongshun; Hou, Hongman; Qian, Fang

Li, Kexin; Sang, Xue; Zhu, Yaolei; Zhang, Gongliang; Bi, Jingran; Hao, Hongshun; Hou, Hongman; Qian, Fang.

Afiliação

Li K; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Sang X; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, 116034, People's Republic of China.
Zhu Y; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Zhang G; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, 116034, People's Republic of China.
Bi J; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Hao H; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, 116034, People's Republic of China.
Hou H; School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People's Republic of China.
Qian F; Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, 116034, People's Republic of China.

Curr Microbiol ; 77(9): 1997-2001, 2020 Sep.

Article em En | MEDLINE | ID: mdl-32754853

Assuntos

Alimentos Fermentados; Fosfolipídeos; Técnicas de Tipagem Bacteriana; China; DNA Bacteriano/genética; Ácidos Graxos; Filogenia; RNA Ribossômico 16S/genética; Análise de Sequência de DNA

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Fosfolipídeos / Alimentos Fermentados País/Região como assunto: Asia Idioma: En Ano de publicação: 2020 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google