Please use this identifier to cite or link to this item: http://ktisis.cut.ac.cy/handle/10488/6449
Title: Lactobacillus cypricasei sp. nov., isolated from halloumi cheese
Authors: Lawson, Paul
Wacher, Carmen
Papademas, Photis 
Keywords: Cheese
Phylogeny
RNA
Electrophoresis
Lactobacillus
Phenotype
DNA
Bacteria
Issue Date: 2001
Publisher: IJSEM
Source: International journal of systematic and evolutionary microbiology, 2001, Volume 51, Issue 1, Pages 45-49
Abstract: Four strains of a hitherto unknown bacterium isolated from Halloumi cheese were compared by using phenotypic and phylogenetic studies. Comparative 16S rRNA gene sequencing demonstrated that the strains were identical to each other and represent a new subline within the genus Lactobacillus. The unknown bacterium was readily distinguished from other described Gram-positive catalase-negative taxa by means of biochemical tests and electrophoretic analysis of whole-cell proteins. On the basis of phylogenetic and phenotypic evidence, it is proposed that the unknown bacterium be classified as Lactobacillus cypricasei sp. nov. The type strain of L. cypricasei is CCUG 42961T ( = CIP 106393T)
URI: http://ktisis.cut.ac.cy/handle/10488/6449
ISSN: 14665026
DOI: http://ijs.sgmjournals.org/content/51/1/45.full.pdf+html
Rights: © 2001 IUMS
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