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Research Article

Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella

Padonou, Segla Wilfrid, Schillinger, Ulrich, Nielsen, Dennis S., Franz, Charles M. A. P., Hansen, Michael, Hounhouigan, Joseph D., Nago, Mathurin C., Jakobsen, Mogens

International Journal of Systematic and Evolutionary Microbiology 2010; 60(9):2193 · https://doi.org/10.1099/ijs.0.014332-0

View at publisher PubMed

Abstract

1 Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin
2 Programme Technologie Agricole et Alimentaire, Institut National des Recherches Agricoles du Bénin, 01 BP 128 Porto-Novo, Bénin
3 Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
4 Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark
5 Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
6 Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Copenhagen, Denmark