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Article

Genomic identification of meat Lactobacilli as Lactobacillus sake.

Annales de l'Institut Pasteur. Microbiology - 1 Jan 2000

Champomier M C, Montel M C, Grimont F, Grimont P A

Abstract excerpt

Eighty-four strains of homofermentative lactobacilli isolated from meat showed a great diversity in carbohydrate fermentation patterns. DNA-DNA hybridization (S1 nuclease method) showed 13 representative strains to constitute a homogeneous genomic group 65 to 82% related to Lactobacillus sake ATCC 15521, with delta Tm values below 1.5 degree C. The description of L. sake is emended.

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Identifiers

PMID: 3454218
DOI: 10.1016/0769-2609(87)90153-0

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

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