Access the full text.
Sign up today, get DeepDyve free for 14 days.
(1966)
Reeherches sur les bact@ries lactiques isol6es des vins. I. Isolement et classification
R. Sokal, P. Sneath (1965)
Principles of numerical taxonomy
R. Sokal, C. Michener (1958)
A statistical method for evaluating systematic relationshipsUniversity of Kansas science bulletin, 38
Mary Briges (1953)
The Classification of Lactobacilli by means of Physiological TestsMicrobiology, 9
F. Gasser, M. Mandel (1968)
Deoxyribonucleic Acid Base Composition of the Genus LactobacillusJournal of Bacteriology, 96
P. Krumperman, R. Vaughn (1966)
Some Lactobacilli Associated with Decomposition of Tartaric Acid in WineAmerican Journal of Enology and Viticulture
(1967)
MOCQrJOT : R 6 duction en ana 6 robiose du chlorure de 235Triph 6 nylt 6 trazolium ( TTC ) en pr @ sence d ' ions lactate ou pyruvate par diff 6 rentes souehes du genre Lactobacillus
(1966)
D6termination rapide de la nature optique de l'acide lactique produit dons les fermentations bact~riennes. Ses applications dons la classification des Lactobacillaceae WI~sLow et al. Ann
(1963)
SNEATI~: Principles of numerical taxonomy
(1967)
R6duction en ana6robiose du chlorure de 2-3-5-Triph6nylt6trazolium (TTC) en pr@sence d'ions lactate ou pyruvate par diff6rentes souehes du genre Lactobacillus
E. Peynaud, S. Domercq (1967)
Étude de quelques bacilles homolactiques isolés de vinsArchiv für Mikrobiologie, 57
(1965)
SEco ~ I ) : Taxonomie num 6 rique de quelques Brevibacterium
(1966)
VAUGItN : Some lactobacilli associated with decomposition of tartaric acid in wines
P. Seyfried (1968)
An approach to the classification of lactobacilli using computer-aided numerical analysis.Canadian journal of microbiology, 14 4
C. Cantoni, L. Hill, L. Silvestri (1965)
Deoxyribonucleic Acid Base Composition of Some Members of the Subgenera Betabacterium and StreptobacteriumApplied Microbiology, 13
L. Stickland (1951)
The determination of small quantities of bacteria by means of the biuret reaction.Journal of general microbiology, 5 4
(1968)
A. base composition of the genus Lactobacillus
P. Sneath (1957)
The application of computers to taxonomy.Journal of general microbiology, 17 1
L. Wayne, J. Doubek (1968)
Diagnostic key to mycobacteria encountered in clinical laboratories.Applied microbiology, 16 6
(1967)
Etude de quelques bacil]es homolactiques isol6s de vins
M. Briggs (1953)
The classification of Lactobacilli by means of physiological tests.Journal of general microbiology, 9 2
E. Gassfr (1964)
IDENTIFICATION DES LACTOBACILLUS F'ECAUX.
(1953)
SII ~ V ~ STI ~ I : Deoxyribonucleic acid base compo[ sition of some members of the subgcnera Betabacterium and Streptobacterium
203 68 68 1 1 P. Barre Station de Technologie Végétale Centre de Recherches Agronomiques du Midi Montpellier France Summary The author has established the taxonomic relationships between 65 strains of lactobacilli isolated from wines and 4 named cultures, by means of adansonian analysis. Seven 80 phenons and two 72 phenons are described. The latter correspond to the subgenera Streptobacterium and Betabacterium . Two 80 phenons answer to the species L. casei and L. plantarum . The others 80 phenons of more than a strain do not correspond to any known species. This study shows that we can isolate the most representative phenetic characters and gather them again in an identification key and that we can appreciate the taxonomic value of a practical character.
Archives of Microbiology – Springer Journals
Published: Mar 1, 1969
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.