Lactobacillus paralimentarius sp. nov., isolated from sourdough
Author:
Affiliation:
1. Japan Collection of Microorganisms, The Institute of Physical and Chemical Research, Wako, Saitama 351–0198, Japan
2. Laboratory of Microorganism, Takaki Bakery Company Ltd, Hiroshima-shi, Hiroshima 739–0323, Japan
Publisher
Microbiology Society
Subject
General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology
Cited by 62 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. International Committee on Systematics of Prokaryotes Subcommittee on the Taxonomy of Bifidobacterium, Lactobacillus and related organisms. Minutes of the closed meeting by videoconference, 3 September 2020;International Journal of Systematic and Evolutionary Microbiology;2023-05-26
2. Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria;Handbook on Sourdough Biotechnology;2023
3. A mixture of potassium sorbate and sodium benzoate improved fermentation quality of whole‐plant corn silage by shifting bacterial communities;Journal of Applied Microbiology;2020-05
4. A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae;International Journal of Systematic and Evolutionary Microbiology;2020-04-01
5. A Genome-Based Species Taxonomy of the Lactobacillus Genus Complex;mSystems;2019-10-29
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