A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meat
- 1 June 1991
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 70 (6) , 469-472
- https://doi.org/10.1111/j.1365-2672.1991.tb02742.x
Abstract
Species of Lactobacillus and Carnobacterium from meat and meat products could be separated by a few biochemical characteristics; presence of meso-diaminopimelic acid in the cell wall, the isomers of lactic acid produced, production of citrulline from arginine and fermentation of some carbohydrates. This identification key was checked by DNA-DNA hybridizations studies.Keywords
This publication has 15 references indexed in Scilit:
- Numerical taxonomy of psychrotrophic lactic acid bacteria from prepacked meat and meat productsAntonie van Leeuwenhoek, 1988
- Genomic identification of meat lactobacilli as Lactobacillus sakeAnnales de l'Institut Pasteur / Microbiologie, 1987
- Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, CarnobacteriumInternational Journal of Systematic and Evolutionary Microbiology, 1987
- Identification of lactobacilli from meat and meat productsFood Microbiology, 1987
- Characterization of lactobacilli isolated from meats and meat productsInternational Journal of Food Microbiology, 1986
- Atypical Lactobacilli from Vacuum-Packaged Meats: Comparison by DNA Hybridization, Cell Composition and Biochemical Tests with a Description of Lactobacillus carnis sp. nov.Systematic and Applied Microbiology, 1985
- A numerical taxonomic study of lactic acid bacteria from vacuum‐packed beef, pork, lamb and baconJournal of Applied Bacteriology, 1984
- Lactobacillus divergens sp. nov., a New Heterofermentative Lactobacillus Species Producing L(+)-LactateSystematic and Applied Microbiology, 1983
- Reproducibility and correlation study of three deoxyribonucleic acid hybridization proceduresCurrent Microbiology, 1980