Lactobacillus paralimentarius sp. nov., isolated from sourdough.

@article{Cai1999LactobacillusPS,
  title={Lactobacillus paralimentarius sp. nov., isolated from sourdough.},
  author={Yimin Cai and H. Richard Okada and Hisashi Mori and Yoshimi Benno and Takashi Nakase},
  journal={International journal of systematic bacteriology},
  year={1999},
  volume={49 Pt 4},
  pages={
          1451-5
        }
}
Six strains of lactic acid bacteria isolated from sourdough were characterized taxonomically. They were Gram-positive, catalase-negative, facultatively anaerobic rods that did not produce gas from glucose. Morphological and physiological data indicated that the strains belong to the genus Lactobacillus and they were similar to Lactobacillus alimentarius in phenotypic characteristics. These strains shared the same phenotypic characteristics and exhibited intragroup DNA homology values of over 89… CONTINUE READING

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