1. Ktisis Cyprus University of Technology
  2. Cyprus University of Technology (Research Output)
  3. Άρθρα/Articles
Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/1290
DC FieldValueLanguage
dc.contributor.authorLawson, Paul-
dc.contributor.authorWacher, Carmen-
dc.contributor.authorPapademas, Photis-
dc.contributor.otherΠαπαδήμας, Φώτης-
dc.date.accessioned2013-01-10T11:38:51Zen
dc.date.accessioned2013-05-16T06:25:02Z-
dc.date.accessioned2015-12-02T09:26:24Z-
dc.date.available2013-01-10T11:38:51Zen
dc.date.available2013-05-16T06:25:02Z-
dc.date.available2015-12-02T09:26:24Z-
dc.date.issued2001-01-
dc.identifier.citationInternational journal of systematic and evolutionary microbiology, 2001, vol. 51, no. 1, pp. 45-49en_US
dc.identifier.issn14665026-
dc.identifier.urihttps://hdl.handle.net/20.500.14279/1290-
dc.description.abstractFour 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)en_US
dc.formatpdfen_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Systematic and Evolutionary Microbiologyen_US
dc.rights© IUMSen_US
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectCheeseen_US
dc.subjectPhylogenyen_US
dc.subjectRNAen_US
dc.subjectElectrophoresisen_US
dc.subjectLactobacillusen_US
dc.subjectPhenotypeen_US
dc.subjectDNAen_US
dc.subjectBacteriaen_US
dc.titleLactobacillus cypricasei sp. nov., isolated from halloumi cheeseen_US
dc.typeArticleen_US
dc.collaborationUniversity of Readingen_US
dc.subject.categoryAGRICULTURAL SCIENCESen_US
dc.subject.categoryAgricultural Biotechnologyen_US
dc.subject.categoryOther Agricultural Sciencesen_US
dc.journalsOpen Accessen_US
dc.countryUnited Kingdomen_US
dc.subject.fieldAgricultural Sciencesen_US
dc.publicationPeer Revieweden_US
dc.identifier.doi10.1099/00207713-51-1-45en_US
dc.dept.handle123456789/54en
dc.relation.issue1en_US
dc.relation.volume51en_US
cut.common.academicyear2000-2001en_US
dc.identifier.spage45en_US
dc.identifier.epage49en_US
item.fulltextNo Fulltext-
item.languageiso639-1en-
item.grantfulltextnone-
item.openairecristypehttp://purl.org/coar/resource_type/c_6501-
item.cerifentitytypePublications-
item.openairetypearticle-
crisitem.journal.journalissn1466-5034-
crisitem.journal.publisherMicrobiology Society-
crisitem.author.deptDepartment of Agricultural Sciences, Biotechnology and Food Science-
crisitem.author.facultyFaculty of Geotechnical Sciences and Environmental Management-
crisitem.author.orcid0000-0003-0284-2247-
crisitem.author.parentorgFaculty of Geotechnical Sciences and Environmental Management-
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