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pro vyhledávání: '"Lactobacterium zeae"'
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Autor:
Erwin F. Lessel, Charles K. Mills
Publikováno v:
International Journal of Systematic Bacteriology. 23:430-432
Lactobacterium zeae Kuznetsov strain USSR RIA 482, here designated as the type strain of Lactobacterium zeae, was accessioned by the American Type Culture Collection (as ATCC 15820), where, on the basis of its phenetic characters, it was identified a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b281b8370433c6be838574b1030ba33a
https://doi.org/10.1099/00207713-23-4-430
https://doi.org/10.1099/00207713-23-4-430
Publikováno v:
Scopus-Elsevier
The type strain of Lactobacillus casei subsp. casei (ATCC 393) exhibits low levels of DNA homology with other strains of L. casei subsp. casei (8 to 46%) and strains of Lactobacillus paracasei (30 to 50%), but exhibits a level of DNA similarity of 80
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec414924189420d41f35c096a54bdfb3
https://doi.org/10.1099/00207713-46-1-337
https://doi.org/10.1099/00207713-46-1-337
Autor:
Inglin, Raffael C.1 raffael.inglin@hest.ethz.ch, Meile, Leo1 leo.meile@hest.ethz.ch, Stevens, Marc J. A.1,2 marc.stevens@hest.ethz.ch
Publikováno v:
BMC Genomics. 4/24/2018, Vol. 19 Issue 1, p1-14. 14p. 6 Charts, 5 Graphs.
Publikováno v:
Frontiers in Microbiology; 8/22/2018, pN.PAG-N.PAG, 13p
Publikováno v:
Microbiology (00262617); Jan2016, Vol. 85 Issue 1, p33-41, 9p
Publikováno v:
Folia Microbiologica; May2005, Vol. 50 Issue 3, p223-228, 6p
Autor:
London, J
Publikováno v:
Annual Review of Microbiology; Oct1976, Vol. 30 Issue 1, p279-301, 23p
Publikováno v:
International Journal of Systematic Bacteriology. 25:160-172
The deoxyribonucleic acid (DNA) relationship among Lactobacillus species of the subgenus Streptobacterium Orla-Jensen was assessed by means of DNA/DNA hybridization experiments. High genetic homologies were found among Lactobacillus casei subsp. case
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d7a17282883dff4c1dae1d5ce742580
https://doi.org/10.1099/00207713-25-2-160
https://doi.org/10.1099/00207713-25-2-160
Dairy science includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself, as well as the technological (processing) aspects of the transformation of milk into it
