Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs

References

1. Boot H. J., Kolen C. P. A. M., Pot B., Kersters K., Pouwels P. H. 1996; The presence of two S-layer-protein-encoding genes is conserved among species related to Lactobacillus acidophilus . Microbiology 142:2375–2384 [CrossRef]
   [Google Scholar]
2. Corsetti A., Gobbetti M., Balestrieri F., Paoletti F., Russi L., Rossi J. 1998; Sourdough lactic acid bacteria effects on bread firmness and staling. J Food Sci 63:347–351
   [Google Scholar]
3. De Vuyst L., Schrijvers V., Paramithiotis S., Hoste B., Vancanneyt M., Swings J., Kalantzopoulos G., Tsakalidou E., Messens W. 2002; The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environ Microbiol 68:6059–6069 [CrossRef]
   [Google Scholar]
4. Ezaki T., Hashimoto Y., Yabuuchi E. 1989; Fluorometric deoxyribonucleic acid–deoxyribonucleic acid hybridization in microdilution wells as an alternative to membrane filter hybridization in which radioisotopes are used to determine genetic relatedness among bacterial strains. Int J Syst Bacteriol 39:224–229 [CrossRef]
   [Google Scholar]
5. Gänzle M. G., Ehrmann M., Hammes W. P. 1998; Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl Environ Microbiol 64:2616–2623
   [Google Scholar]
6. Gevers D., Huys G., Swings J. 2001; Applicability of rep-PCR fingerprinting for differentiation of Lactobacillus species. FEMS Microbiol Lett 205:31–36 [CrossRef]
   [Google Scholar]
7. Goris J., Suzuki K., De Vos P., Nakase T., Kersters K. 1998; Evaluation of a microplate DNA–DNA hybridization method compared with the initial renaturation method. Can J Microbiol 44:1148–1153 [CrossRef]
   [Google Scholar]
8. Hammes W. P., Gänzle M. G. 1998; Sourdough breads and related products. In Microbiology of Fermented Foods vol 1 pp  199–216 Edited by Woods B. J. B. London: Blackie;
   [Google Scholar]
9. Marmur J. 1961; A procedure for the isolation of deoxyribonucleic acid from microorganisms. J Mol Biol 3:208–218 [CrossRef]
   [Google Scholar]
10. Meroth C. B., Hammes W. P., Hertel C. 2004; Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol 27:151–160 [CrossRef]
    [Google Scholar]
11. Mesbah M., Premachandran U., Whitman W. B. 1989; Precise measurement of the G+C content of deoxyribonucleic acid by high-performance liquid chromatography. Int J Syst Bacteriol 39:159–167 [CrossRef]
    [Google Scholar]
12. Niemann S., Puehler A., Tichy H.-V., Simon R., Selbitschka W. 1997; Evaluation of the resolving power of three different DNA fingerprinting methods to discriminate among isolates of a natural Rhizobium meliloti population. J Appl Microbiol 82:477–484 [CrossRef]
    [Google Scholar]
13. Pot B., Vandamme P., Kersters K. 1994; Analysis of electrophoretic whole-organism protein fingerprints. In Chemical Methods in Prokaryotic Systematics pp  493–521 Edited by Goodfellow M., O'Donnell A. G. Chichester: Wiley;
    [Google Scholar]
14. Rosenquist H., Hansen A. 1998; The antimicrobial effect of organic acids, sour dough and nisin against Bacillus subtilis and B. licheniformis isolated from wheat bread. J Appl Microbiol 85:621–631 [CrossRef]
    [Google Scholar]
15. Schleifer K. H., Ludwig W. 1995; Phylogeny of the genus Lactobacillus and related genera. Syst Appl Microbiol 18:461–467 [CrossRef]
    [Google Scholar]
16. Thompson F. L., Hoste B., Vandemeulebroecke K., Swings J. 2001; Genomic diversity amongst Vibrio isolates from different sources determined by fluorescent amplified fragment length polymorphism. Syst Appl Microbiol 24:520–538 [CrossRef]
    [Google Scholar]
17. Vancanneyt M., Mengaud J., Cleenwerck I. 7 other authors 2004; Reclassification of Lactobacillus kefirgranum Takizawa et al . 1994 as Lactobacillus kefiranofaciens subsp. kefirgranum subsp. nov. and emended description of L. kefiranofaciens Fujisawa et al . 1988. Int J Syst Evol Microbiol 54:551–556 [CrossRef]
    [Google Scholar]
18. Vogel R. F., Knorr R., Müller M. R. A., Steudel U., Gänzle M. G., Ehrmann M. 1999; Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76:403–411 [CrossRef]
    [Google Scholar]