A new cyanobacterial genus Altericista , and three species A. lacusladogae sp. nov., A. violacea sp. nov., and A. variichlora sp. nov. described using a polyphasic approach

2021 ◽  
Author(s):  
Svetlana Averina ◽  
Elena Polyakova ◽  
Ekaterina Senatskaya ◽  
Alexander Pinevich
Keyword(s):  
Polyphasic Approach ◽  
Cyanobacterial Genus

A polyphasic approach (metabolomics, morphological and molecular analyses) in the systematics of Cladobotryum species in Greece

Planta Medica ◽  
2012 ◽  
Vol 78 (11) ◽  
Author(s):  
N Milic ◽  
S Kostidis ◽  
A Stavrou ◽  
Z Gonou-Zagou ◽  
VN Kouvelis ◽  
...  
Keyword(s):  
Polyphasic Approach ◽  
Molecular Analyses

scholarly journals Observations on Texas hypoxylons, including two new Hypoxylon species and widespread environmental isolates of the H. croceum complex identified by a polyphasic approach

Mycologia ◽  
2019 ◽  
Vol 111 (5) ◽  
pp. 832-856 ◽  
Author(s):  
Esteban B. Sir ◽  
Kevin Becker ◽  
Christopher Lambert ◽  
Gerald F. Bills ◽  
Eric Kuhnert
Keyword(s):  
Polyphasic Approach ◽  
Environmental Isolates

Monitoring bioavailable phosphorus in lotic systems: A polyphasic approach based on cyanobacteria

2014 ◽  
Vol 475 ◽  
pp. 158-168 ◽  
Author(s):  
M. Ángeles Muñoz-Martín ◽  
Aitor Martínez-Rosell ◽  
Elvira Perona ◽  
Francisca Fernández-Piñas ◽  
Pilar Mateo
Keyword(s):  
Polyphasic Approach ◽  
Lotic Systems ◽  
Bioavailable Phosphorus

scholarly journals Relationships between the Arctic and the Antarctic cyanobacteria; three Phormidium-like strains evaluated by a polyphasic approach

2007 ◽  
Vol 59 (2) ◽  
pp. 366-376 ◽  
Author(s):  
Katia Comte ◽  
Marie Å Abacká ◽  
Alyssa Carré-Mlouka ◽  
Josef Elster ◽  
Jiří Komárek
Keyword(s):  
Polyphasic Approach ◽  
The Arctic ◽  
The Antarctic

A polyphasic approach to characterise two novel species of Phoma (Didymellaceae) from China

Phytotaxa ◽  
2015 ◽  
Vol 197 (4) ◽  
pp. 267-281 ◽  
Author(s):  
Qian Chen ◽  
KE ZHANG ◽  
GUOZHEN ZHANG ◽  
LEI CAI
Keyword(s):  
Rna Polymerase Ii ◽  
Internal Transcribed Spacer ◽  
Novel Species ◽  
Large Subunit ◽  
Morphological Characteristics ◽  
Polyphasic Approach ◽  
Nrdna Its ◽  
Two New Species ◽  
Viburnum Odoratissimum ◽  
Β Tubulin

Phoma odoratissimi sp. nov. on Viburnum odoratissimum and Syringa oblate, and Phoma segeticola sp. nov. on Cirsium segetum from China are introduced and described, employing a polyphasic approach characterising morphological characteristics, host association and phylogeny. Both species are the first records of Phoma species on their respective hosts. Multi-locus phylogenetic tree was inferred using combined sequences of the internal transcribed spacer regions 1 & 2 and 5.8S nrDNA (ITS), and partial large subunit 28S nrDNA region (LSU), β-tubulin (TUB) region and RNA polymerase II (RPB2) region. The two new species clustered in two separate and distinct lineages, and are distinct from their allied species.

Fluorescence Spectroscopy as a Promising Tool for a Polyphasic Approach to Pseudomonad Taxonomy

2008 ◽  
Vol 58 (1) ◽  
pp. 39-46 ◽  
Author(s):  
Belal Tourkya ◽  
Tahar Boubellouta ◽  
Eric Dufour ◽  
Françoise Leriche
Keyword(s):  
Fluorescence Spectroscopy ◽  
Polyphasic Approach ◽  
Promising Tool

Effect of growth media on natural starter culture composition and performance evaluated with a polyphasic approach

2018 ◽  
Vol 72 (1) ◽  
pp. 152-158 ◽  
Author(s):  
Luigi Chessa ◽  
Antonio Paba ◽  
Elisabetta Daga ◽  
Roberta Comunian
Keyword(s):  
Starter Culture ◽  
Polyphasic Approach ◽  
Growth Media ◽  
And Performance

16S rRNA GENE HETEROGENEITY IN THE FILAMENTOUS MARINE CYANOBACTERIAL GENUS LYNGBYA1

2010 ◽  
Vol 46 (3) ◽  
pp. 591-601 ◽  
Author(s):  
Niclas Engene ◽  
R. Cameron Coates ◽  
William H. Gerwick
Keyword(s):  
16S Rrna ◽  
16S Rrna Gene ◽  
Rrna Gene ◽  
Cyanobacterial Genus

scholarly journals Microbial Community Dynamics during Production of the Mexican Fermented Maize Dough Pozol

2000 ◽  
Vol 66 (9) ◽  
pp. 3664-3673 ◽  
Author(s):  
Nabil ben Omar ◽  
Fr�d�ric Ampe
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Community Dynamics ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Culture Media ◽  
Polyphasic Approach ◽  
Close Relative ◽  
Fermented Foods ◽  
Fermentation Products ◽  
Rdna Genes

ABSTRACT The dynamics of the microbial community responsible for the traditional fermentation of maize in the production of Mexican pozol was investigated by using a polyphasic approach combining (i) microbial enumerations with culture media, (ii) denaturing gradient gel electrophoresis (DGGE) fingerprinting of total community DNA with bacterial and eukaryotic primers and sequencing of partial 16S ribosomal DNA (rDNA) genes, (iii) quantification of rRNAs from dominant microbial taxa by using phylogenetic oligonucleotide probes, and (iv) analysis of sugars and fermentation products. AStreptococcus species dominated the fermentation and accounted for between 25 and 75% of the total flora throughout the process. Results also showed that the initial epiphytic aerobic microflora was replaced in the first 2 days by heterofermentative lactic acid bacteria (LAB), including a close relative ofLactobacillus fermentum, producing lactic acid and ethanol; this heterolactic flora was then progressively replaced by homofermentative LAB (mainly close relatives of L. plantarum, L. casei, and L. delbrueckii) which continued acidification of the maize dough. At the same time, a very diverse community of yeasts and fungi developed, mainly at the periphery of the dough. The analysis of the DGGE patterns obtained with bacterial and eukaryotic primers targeting the 16S and 18S rDNA genes clearly demonstrated that there was a major shift in the community structure after 24 h and that high biodiversity—according to the Shannon-Weaver index—was maintained throughout the process. These results proved that a relatively high number of species, at least six to eight, are needed to perform this traditional lactic acid fermentation. The presence ofBifidobacterium, Enterococcus, and enterobacteria suggests a fecal origin of some important pozol microorganisms. Overall, the results obtained with different culture-dependent or -independent techniques clearly confirmed the importance of developing a polyphasic approach to study the ecology of fermented foods.

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