Moniliella sojae sp. nov., a species of black yeasts isolated from Vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. nov., Moniliella casei sp. nov. and Moniliella macrospora emend. comb. nov.-Reference-Cited by-同舟云学术

Moniliella sojae sp. nov., a species of black yeasts isolated from Vietnamese soy paste (tuong), and reassignment of Moniliella suaveolens strains to Moniliella pyrgileucina sp. nov., Moniliella casei sp. nov. and Moniliella macrospora emend. comb. nov.

Published:2018-05-01 Issue:5 Volume:68 Page:1806-1814
ISSN:1466-5026
Container-title:International Journal of Systematic and Evolutionary Microbiology
language:en
Short-container-title:

Author:

Thanh Vu Nguyen¹,Duc Hien Dinh¹,Yaguchi Takashi²,Sampaio Jose Paulo³,Lachance Marc-André⁴

Affiliation:

1. Center for Industrial Microbiology, Food Industries Research Institute, 301-Nguyen Trai, Thanh Xuan, Hanoi, Vietnam

2. Medical Mycology Research Center, Chiba University, Chiba, Japan

3. UCIBIO-REQUIMTE, Departamento de Ciências da Vida, Faculdade de Ciências e Tecnologia, Universidade Nova de Lisboa, Caparica, Portugal

4. Department of Biology, University of Western Ontario, London, ON N6A 5B7, Canada

Publisher

Microbiology Society

Subject

General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology

Reference29 articles.

1. Ethnic fermented foods and beverages of Vietnam;Thanh,2016

2. Health-promoting microbes in traditional Vietnamese fermented foods: A review

3. Screening and identification of Bacillus sp. isolated from traditional Vietnamese soybean-fermented products for high fibrinolytic enzyme production;Huy;Int Food Res J,2016

4. Microbial diversity of traditional Vietnamese alcohol fermentation starters (banh men) as determined by PCR-mediated DGGE

5. New insight into microbial diversity and functions in traditional Vietnamese alcoholic fermentation

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