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Bacteria 16S ribosomal RNA gene, partial sequence.

PopSet: 331031307

Study Details

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.

Wu,J.J., Ma,Y.K., Zhang,F.F. and Chen,F.S.

(2012) Food Microbiol. 30:(1)289-297

PMID:: 22265314

Sequences in this data set

HQ711363.1Lactobacillus buchneri strain L3-4 16S ribosomal RNA gene, partial sequence
HQ711362.1Pediococcus acidilactici strain L3-1 16S ribosomal RNA gene, partial sequence
HQ711361.1Weissella confusa strain L2-6 16S ribosomal RNA gene, partial sequence
HQ711360.1Pediococcus pentosaceus strain L2-2 16S ribosomal RNA gene, partial sequence
HQ711359.1Lactobacillus fermentum strain L3-3 16S ribosomal RNA gene, partial sequence
HQ711358.1Lactobacillus plantarum strain L4-1 16S ribosomal RNA gene, partial sequence
HQ711357.1Lactobacillus fermentum strain L5-4 16S ribosomal RNA gene, partial sequence
HQ711356.1Pediococcus acidilactici strain L6-1 16S ribosomal RNA gene, partial sequence
HQ711355.1Lactobacillus casei strain L4-4 16S ribosomal RNA gene, partial sequence
HQ711354.1Weissella confusa strain L2-4 16S ribosomal RNA gene, partial sequence
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Article reporting this data set

Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar. [Food Microbiol. 2012]
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of "Shanxi aged vinegar", a traditional Chinese vinegar.
Wu JJ, Ma YK, Zhang FF, Chen FS. Food Microbiol. 2012 May; 30(1):289-97. Epub 2011 Aug 16.

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PopSet: 331031307

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