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

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作者： Ferchichi M ^[1] ; Valcheva R ^[2] ; Prevost H ^[3] ; Onno B ; Dousset X

作者单位： Univ Sofia, Fac Biol, Dept Microbiol, BU-1126 Sofia, Bulgaria ^[1] Fac Sci Tunis, Unite Biochim & Biol Mol, El Manar 2092, Tunisia ^[2] ENITIAA, UMR INRA SECALIM 1014, Nantes, France ^[3]

关键词 16S-23S rDNA intergenic spacer region Lactobacillus frumenti Lactobacillus mindensis Lactobacillus panis Lactobacillus paralimentarius Lactobacillus pontis Sourdough species-specific primers LACTIC-ACID BACTERIA SPACER REGION POLYMORPHISM LONG FERMENTATION PERIOD IN-SITU DETECTION SP-NOV.WHEAT SOURDOUGH MULTIPLEX PCR MOLECULAR-IDENTIFICATION SPECIES IDENTIFICATION RESTRICTION ANALYSIS

发布时间 2013-11-20

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Journal of applied microbiology

2008年104卷6期

1797-1807页

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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

Journal of applied microbiology

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Journal of applied microbiology

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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

Journal of applied microbiology

相似文献

Journal of applied microbiology

相关期刊

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