title: Genomic identification of meat Lactobacilli as Lactobacillus sake.
abstract: Eighty-four strains of homofermentative lactobacilli isolated from meat showed a great diversity in carbohydrate fermentation patterns. DNA-DNA hybridization (S1 nuclease method) showed 13 representative strains to constitute a homogeneous genomic group 65 to 82% related to Lactobacillus sake ATCC 15521, with delta Tm values below 1.5 degree C. The description of L. sake is emended.
authors.affiliation: Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Ceyrat, France.
authors.forename: M C
authors.initials: MC
authors.lastname: Champomier
authors.forename: M C
authors.initials: MC
authors.lastname: Montel
authors.forename: F
authors.initials: F
authors.lastname: Grimont
authors.forename: P A
authors.initials: PA
authors.lastname: Grimont
mesh_terms: D050260:Carbohydrate Metabolism; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008460:Meat; D009693:Nucleic Acid Hybridization; D010641:Phenotype
chemical_list: D004269:DNA, Bacterial