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Article

Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia.

International journal of systematic and evolutionary microbiology - 1 May 2002

Leisner J J, Vancanneyt M, Lefebvre K, Vandemeulebroecke K, Hoste B, Vilalta N Euras, Rusul G, Swings J

Abstract excerpt

Lactic acid bacteria (LAB) are the predominant micro-organisms in tempoyak, a Malaysian acid-fermented condiment. In a study on the diversity of LAB in this product, three isolates could not be identified using SDS-PAGE of whole-cell proteins or API 50 CH. The taxonomic position of the three isolates was clarified in the present study. 16S rDNA sequencing classified a representative strain in the genus...

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PMID: 12054259
DOI: 10.1099/00207713-52-3-927

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

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