0000000000657243

AUTHOR

Ana Isabel Puertas

showing 2 related works from this author

Lactobacillus sicerae sp. nov., a lactic acid bacterium isolated from Spanish natural cider

2014

Strains CUPV261T and CUPV262 were isolated from ropy natural ciders of the Basque Country, Spain, in 2007. Cells are Gram-stain positive, non-spore-forming, motile rods, facultative anaerobes and catalase-negative. The strains are obligately homofermentative (final product dl-lactate) and produce exopolysaccharides from sucrose. Phylogenetic analysis based on 16S rRNA gene sequences revealed that the highest similarity to both isolates corresponded to the type strain of Lactobacillus vini (99.1 %), followed by Lactobacillus satsumensis (96.4 %), and Lactobacillus oeni (96.2 %), and for all other established species, 16S rRNA gene sequence similarities were below 96 %. The species delineatio…

DNA BacterialMolecular Sequence DataBiologyMicrobiologyGenomeMicrobiologyBeveragesRNA Ribosomal 16SLactic AcidGenePhylogenyEcology Evolution Behavior and SystematicsWhole genome sequencingStrain (chemistry)Phylogenetic treeFatty AcidsSequence Analysis DNAGeneral Medicine16S ribosomal RNABacterial Typing TechniquesRandom Amplified Polymorphic DNA TechniqueRAPDLactobacillusSpainFood MicrobiologyPyrosequencingInternational Journal of Systematic and Evolutionary Microbiology
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Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

2018

24 p.-2 fig.-2 tab.-1 fig. supl.-1 tab.supl.

0301 basic medicinebiologyMolecular massChemistryExopolysaccharides (EPS)030106 microbiologyFood spoilagebiology.organism_classificationlaw.inventionLactic acidHomopolysaccharide03 medical and health scienceschemistry.chemical_compoundLactobacillusCiderslawLactobacillusRopy isolatesFermentationFood sciencePolymerase chain reactionBacteriaFood Science
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