Publications

molecular analysis of sourdough reveals lactobacillus mindensis sp. nov.	genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. comparative 16s rdna sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, lactobacillus farciminis, lactobacillus alimentarius and lactobacillus kimchii. to characterize them further, physiological (sugar fermentation, formation of dl-lactate, hydrolysis of arginine, g ...	2003	12656145
lactobacillus nantensis sp. nov., isolated from french wheat sourdough.	a polyphasic taxonomic study of the bacterial flora isolated from traditional french wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. these results were confirmed by randomly amplified polymorphic dna and amplified fragment length polymorphism fingerprinting analyses. cells were gram-positive, homofermentative rods. comparative 16s rrna gene sequence analys ...	2006	16514032
biodiversity and identification of sourdough lactic acid bacteria.	this review deals with recent developments on the biodiversity of sourdough lactic acid bacteria (lab) and the recent description of new sourdough lab species. one of the outcomes of biodiversity studies of particular sourdough ecosystems throughout europe is the description of new taxa of lab. during the last 3 years, several new lab species have been isolated from traditional sourdoughs: lactobacillus mindensis, lactobacillus spicheri, lactobacillus rossiae, lactobacillus zymae, lactobacillus ...	2007	17008154
lactobacillus crustorum sp. nov., isolated from two traditional belgian wheat sourdoughs.	a polyphasic taxonomic study of the lactic acid bacteria (lab) population in three traditional belgian sourdoughs, sampled between 2002 and 2004, revealed a group of isolates that could not be assigned to any recognized lab species. initially, sourdough isolates were screened by means of (gtg)(5)-pcr fingerprinting. four isolates displaying unique (gtg)(5)-pcr patterns were further investigated by means of phenylalanyl-trna synthase (phes) gene sequence analysis and represented a bifurcated bran ...	2007	17625176
a one-step reaction for the rapid identification of lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti using oligonucleotide primers designed from the 16s-23s rrna intergenic sequences.	species-specific primers targeting the 16s-23s ribosomal dna (rdna) intergenic spacer region (isr) were designed to rapidly discriminate between lactobacillus mindensis, lactobacillus panis, lactobacillus paralimentarius, lactobacillus pontis and lactobacillus frumenti species recently isolated from french sourdough.	2008	18217935
presence of sourdough lactic acid bacteria in commercial total mixed ration silage as revealed by denaturing gradient gel electrophoresis analysis.	to characterize the bacterial communities in commercial total mixed ration (tmr) silage, which is known to have a long bunk life after silo opening.	2010	20796210
lactobacillus futsaii sp. nov., isolated from traditional fermented mustard products of taiwan, fu-tsai and suan-tsai.	three gram-positive-staining strains isolated from fermented mustard were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. comparative analyses of 16s rrna, phes and rpoa gene sequences demonstrated that the novel strains were members of the genus lactobacillus. on the basis of 16s rrna sequence similarity, the type strains of lactobacillus crustorum (98.7%), lactobacillus farciminis (98.9%) and lactobacillus mindensis (97.9%) ...	2011	21478397
lactobacillus heilongjiangensis sp. nov., isolated from chinese pickle.	a gram-stain-positive bacterial strain, s4-3(t), was isolated from traditional pickle in heilongjiang province, china. the bacterium was characterized by a polyphasic approach, including 16s rrna gene sequence analysis, phes gene sequence analysis, rpoa gene sequence analysis, dnak gene sequence analysis, fatty acid methyl ester (fame) analysis, determination of dna g+c content, dna-dna hybridization and an analysis of phenotypic features. strain s4-3(t) showed 97.9-98.7 % 16s rrna gene sequence ...	2013	23728376