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Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet.

Archives of microbiology - 1 Sept 2018

Feng Jing, Jiang Yujun, Li Mingyu, Zhao Siyu, Zhang Yanming, Li Xuesong, Wang Hui, Lin Guangen, Wang Hao, Li Tiejing, Man Chaoxin

Abstract excerpt

Bacteria in Lactobacillus casei group, including Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), and Lactobacillus rhamnosus (L. rhamnosus) are important lactic acid bacteria in the production of fermented dairy products and are faced with the controversial nomenclatural status due to their close phylogenetic similarity. To probe the evolution and phylogeny of L. casei group, 100 isolates...

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PMID: 29802420
DOI: 10.1007/s00203-018-1528-9

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