Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly. [electronic resource]

By:

Lan, Quan Xue

Contributor(s):

Chen, Jing
Lin, Lin
Ye, Xiu Ling
Yan, Qiong Ying
Huang, Jian Fei
Liu, Cong Cong
Yang, Guo Wu

Producer: 20170817Description: 4323-4328 p. digitalISSN:

1466-5034

Subject(s):

Bacillales -- classification
Bacteria, Anaerobic -- classification
Bacterial Typing Techniques
Base Composition
China
DNA, Bacterial -- genetics
Diaminopimelic Acid -- chemistry
Fatty Acids -- chemistry
Food Microbiology
Glycolipids -- chemistry
Nucleic Acid Hybridization
Phospholipids -- chemistry
Phylogeny
RNA, Ribosomal, 16S -- genetics
Sequence Analysis, DNA

Online resources:

Available from publisher's website

In: International journal of systematic and evolutionary microbiology vol. 66

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Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly.

APA

Lan Q. X., Chen J., Lin L., Ye X. L., Yan Q. Y., Huang J. F., Liu C. C. & Yang G. W. (20170817). Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly. : International journal of systematic and evolutionary microbiology.

Chicago

Lan Quan Xue, Chen Jing, Lin Lin, Ye Xiu Ling, Yan Qiong Ying, Huang Jian Fei, Liu Cong Cong and Yang Guo Wu. 20170817. Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly. : International journal of systematic and evolutionary microbiology.

Harvard

Lan Q. X., Chen J., Lin L., Ye X. L., Yan Q. Y., Huang J. F., Liu C. C. and Yang G. W. (20170817). Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly. : International journal of systematic and evolutionary microbiology.

MLA

Lan Quan Xue, Chen Jing, Lin Lin, Ye Xiu Ling, Yan Qiong Ying, Huang Jian Fei, Liu Cong Cong and Yang Guo Wu. Sporolactobacillus pectinivorans sp. nov., an anaerobic bacterium isolated from spoiled jelly. : International journal of systematic and evolutionary microbiology. 20170817.

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