Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.

International journal of systematic and evolutionary microbiology - 1 Jan 2000

Leisner J J, Vancanneyt M, Goris J, Christensen H, Rusul G

Abstract excerpt

Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content is 46.1-46.2+/-0.3 mol%. Earlier 16S rRNA studies showed that this organism constitutes a new taxon distantly related to the Lactobacillus casei-Pediococcus group. A phenotypic description...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Acetic Acid
Share to Base Composition

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Ethanol

Share to Fatty Acids

Share to Food Microbiology

Share to Lactic Acid

Share to Malaysia

Share to Nucleic Acid Hybridization

Source

Identifiers

PMID: 10826783
DOI: 10.1099/00207713-50-1-19

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.PMID 10826783Read ↗

Genotypic and phenotypic diversity of Pediococcus pentosaceus strains isolated from food matrices and characterisation of the penocin operon.Semantic proximity Read ↗

Lactococcus chungangensis sp. nov., a lactic acid bacterium isolated from activated sludge foam.Semantic proximity Read ↗

Genomic diversity of Serratia proteamaculans and Serratia liquefaciens predominant in seafood products and spoilage potential analyses.Semantic proximity Read ↗

The Ambiguous Nature of some Non-Starter Lactic Acid Bacteria Actively Participating in Cheese RipeningSemantic proximity Read ↗

Probiotic characterization and in vitro functional properties of lactic acid bacteria isolated in ThailandSemantic proximity Read ↗

Identification of Predominant Lactic Acid Bacteria Associated With Kunun-zaki and Kindirmo a Traditional Fermented Food of NigeriaSemantic proximity Read ↗

Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable.Semantic proximity Read ↗

Assessment of antimicrobial and antibiofilm activities using culture filtrate of lactic acid bacteria (Lactiplantibacillus plantarum) from dairy product in (Menoufia)Semantic proximity Read ↗

Phenotypic and genotypic analyses of lactic acid bacteria in local fermented food, breast milk and faeces of mothers and their babies.Semantic proximity Read ↗

Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization.Semantic proximity Read ↗

Pediococcus lolii sp. nov., isolated from ryegrass silage.Semantic proximity Read ↗

Analysis of bacterial diversity and genetic evolution of Lacticaseibacillus paracasei isolates in fermentation pit mud.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.