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Article

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

BMC microbiology - 20 May 2015

Dan Tong, Liu Wenjun, Song Yuqin, Xu Haiyan, Menghe Bilige, Zhang Heping, Sun Zhihong

Abstract excerpt

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 analysis of the internal sequence of 11 housekeeping gene fragments (clpX, dnaA, dnaK, groEL, murC, murE, pepX, pyrG,...

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Identifiers

PMID: 25990318
DOI: 10.1186/s12866-015-0447-z
PMCID: PMC4437502

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