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

Multilocus sequence typing of Lactobacillus casei isolates from naturally fermented foods in China and Mongolia.

Journal of dairy science - 1 Jul 2016

Bao Qiuhua, Song Yuqin, Xu Haiyan, Yu Jie, Zhang Wenyi, Menghe Bilige, Zhang Heping, Sun Zhihong

Abstract excerpt

Lactobacillus casei is a lactic acid bacterium used in manufacturing of many fermented food products. To investigate the genetic diversity and population biology of this food-related bacterium, 224 Lb. casei isolates and 5 reference isolates were examined by multilocus sequence typing (MLST). Among them, 224 Lb. casei isolates were isolated from homemade fermented foods, including naturally fermented dairy...

Read the complete abstract on PubMed

Topics

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

Share to Bacterial Proteins
Share to China

Methodology Data sources Editorial policy Privacy About Contact Helena Bioinformatics

Share to Fermentation

Share to Food Microbiology

Share to Lacticaseibacillus casei

Share to Mongolia

Share to Multilocus Sequence Typing

Share to Sequence Analysis, DNA

Source

Identifiers

PMID: 27179867
DOI: 10.3168/jds.2016-10857

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

Multilocus sequence typing of Lactobacillus casei isolates from naturally fermented foods in China and Mongolia.PMID 27179867Read ↗

Genotypic and phenotypic characterization of Lactobacillus casei strains isolated from different ecological niches suggests frequent recombination and niche specificity.Semantic proximity Read ↗

Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet.Semantic proximity Read ↗

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

Use of multilocus sequence typing to infer genetic diversity and population structure of Lactobacillus plantarum isolates from different sources.Semantic proximity Read ↗

Multilocus sequence typing of Lactococcus lactis from naturally fermented milk foods in ethnic minority areas of China.Semantic proximity Read ↗

Multilocus genotyping for classification and genetic structuring of Lactobacillus casei: insights from source and geographical origin.Semantic proximity Read ↗

Multilocus sequence typing of Streptococcus thermophilus from naturally fermented dairy foods in China and Mongolia.Semantic proximity Read ↗

Genetic relationships among Enterococcus faecalis isolates from different sources as revealed by multilocus sequence typing.Semantic proximity Read ↗

Comparative genome analysis of Lactobacillus casei strains isolated from Actimel and Yakult products reveals marked similarities and points to a common origin.Semantic proximity Read ↗

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

Multilocus sequence typing of a dairy-associated Leuconostoc mesenteroides population reveals clonal structure with intragenic homologous recombination.Semantic proximity Read ↗

Genetic diversity and population structure of Lactobacillus delbrueckii subspecies bulgaricus isolated from naturally fermented dairy foods.Semantic proximity Read ↗

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