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 representation strains to constitute a homogeneous genomic group 65 to 82 % related to Lactobacillus sake ATCC 15521, with ΔTm values below 1.5°C. The description of L. sake is emended.
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