Identification and phylogenetic analysis of Lactobacillus using multiplex RAPD-PCR-Reference-Cited by-同舟云学术

Identification and phylogenetic analysis of Lactobacillus using multiplex RAPD-PCR

Published:2006-01-17 Issue:1 Volume:153 Page:191-197
ISSN:0378-1097
Container-title:FEMS Microbiology Letters
language:en
Short-container-title:

Author:

Daud Khaled A.K.,Neilan B.A.,Henriksson A.,Conway P.L.

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Link

http://academic.oup.com/femsle/article-pdf/153/1/191/19104632/153-1-191.pdf

Reference25 articles.

1. 16S ribosomal ribonucleic acid sequence analyses of lactococci and related taxa;Collins;Description of Vagococcus fluvialis gen. nov., sp. nov. J. Appl. Bacteriol.,1989

2. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA;Collins;FEMS Microbiol. Lett.,1991

3. Nucleic acid hybridization of group N and D streptococci;Kilpper-Bälz;Curr. Microbiol.,1982

4. The phylogenetic position of Streptococcus and Enterococcus;Ludwig;J. Gen. Microbiol.,1985

Cited by 32 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. Phenotypic and phylogenetic characterization of Lactobacillus species isolated from traditional Lighvan cheese;Food Production, Processing and Nutrition;2021-08-02

2. Molecular Routes to Specific Identification of the Lactobacillus Casei Group at the Species, Subspecies and Strain Level;International Journal of Molecular Sciences;2020-04-13

3. Molecular Approaches for Identification of Lactobacilli from Traditional Dairy Products;Advances in Animal Biotechnology and its Applications;2018

4. Lactobacillus musae sp. nov., a novel lactic acid bacterium isolated from banana fruits;International Journal of Systematic and Evolutionary Microbiology;2017-12-01

5. Comparison of Molecular Techniques with other Methods for Identification and Enumeration of Probiotics in Fermented Milk Products;Critical Reviews in Food Science and Nutrition;2014-09-30