Lactobacillus panis sp. nov., from Sourdough with a Long Fermentation Period
- 1 April 1996
- journal article
- Published by Microbiology Society in International Journal of Systematic and Evolutionary Microbiology
- Vol. 46 (2) , 449-453
- https://doi.org/10.1099/00207713-46-2-449
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.Keywords
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