The evolution and population structure of Lactobacillus fermentum from different naturally fermented products as determined by multilocus sequence typing (MLST)

BACKGROUND: Lactobacillus fermentum is economically important in the production and preservation of fermented foods. A repeatable and discriminative typing method was devised to characterize L. fermentum at the molecular level. The multilocus sequence typing (MLST) scheme developed was based on anal...

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Detalles Bibliográficos
Autores principales: Dan, Tong, Liu, Wenjun, Song, Yuqin, Xu, Haiyan, Menghe, Bilige, Zhang, Heping, Sun, Zhihong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4437502/
https://www.ncbi.nlm.nih.gov/pubmed/25990318
http://dx.doi.org/10.1186/s12866-015-0447-z

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