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Genomic identification of meat Lactobacilli as Lactobacillus sake
M C Champomier1, M C Montel, F Grimont
1Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Ceyrat, France.
Annales De L'Institut Pasteur. Microbiology
|November 1, 1987
Abstract:
Eighty-four strains of homofermentative lactobacilli isolated from meat showed a great diversity in carbohydrate fermentation patterns. DNA-DNA hybridization (S1 nuclease method) showed 13 representative strains to constitute a homogeneous genomic group 65 to 82% related to Lactobacillus sake ATCC 15521, with delta Tm values below 1.5 degree C. The description of L. sake is emended.