Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period.

@article{Mller2000LactobacillusFS,
  title={Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period.},
  author={Martin R.A. M{\"u}ller and Matthias A. Ehrmann and Rudi F Vogel},
  journal={International journal of systematic and evolutionary microbiology},
  year={2000},
  volume={50 Pt 6},
  pages={2127-33}
}
Within the framework of the characterization of the microflora of an industrial sourdough fermentation, strains of Lactobacillus amylovorus, Lactobacillus pontis and two other strains were isolated which could not be associated with a valid species. These latter strains were Gram-positive, catalase-negative, non-spore-forming, non-motile rods that could be clearly differentiated from known species by 16S rDNA sequence analysis. For further characterization, the morphological, physiological… CONTINUE READING

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