Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov.
Animals
Base Composition
Fatty Acids
/ analysis
Fermented Foods
/ microbiology
Food Microbiology
Genes, Bacterial
/ genetics
Genome, Bacterial
/ genetics
Lactobacillus
/ chemistry
Meat Products
/ microbiology
Nucleic Acid Hybridization
Peptidoglycan
/ analysis
Phylogeny
RNA, Ribosomal, 16S
/ genetics
Sequence Analysis, DNA
Species Specificity
Swine
Lactobacillus halodurans sp. nov.
Lactobacillus salsicarnum sp. nov.
Raw meat fermentation
Salami
Taxonomy
Journal
Systematic and applied microbiology
ISSN: 1618-0984
Titre abrégé: Syst Appl Microbiol
Pays: Germany
ID NLM: 8306133
Informations de publication
Date de publication:
Nov 2019
Nov 2019
Historique:
received:
10
07
2019
revised:
11
09
2019
accepted:
16
09
2019
pubmed:
2
11
2019
medline:
19
11
2019
entrez:
1
11
2019
Statut:
ppublish
Résumé
Microbiota analysis of blown pack spoiled salami revealed five distinguishable Lactobacillus isolates we could not assign to a known species. Two of the isolates (TMW 1.2172
Identifiants
pubmed: 31668878
pii: S0723-2020(19)30318-2
doi: 10.1016/j.syapm.2019.126023
pii:
doi:
Substances chimiques
Fatty Acids
0
Peptidoglycan
0
RNA, Ribosomal, 16S
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
126023Informations de copyright
Copyright © 2019 Elsevier GmbH. All rights reserved.