Lactobacillus hammesii sp. nov., isolated from French sourdough, by R. Valcheva, M. Korakli, B. Onno, H. Prévost, I. Ivanova, M. A. Ehrmann, X. Dousset, M. G. Gänzle and R. F. Vogel
International Journal of Systematic and Evolutionary Microbiology vol. 55, part 2, pp. 763 - 767
Supplementary Fig. A. RAPD-PCR patterns of sourdough isolates and selected reference lactobacilli. Dendrogram derived from UPGMA cluster analysis (correlation coefficient r expressed as percentages). Sourdough isolates are indicated by ‘a’ and sourdough isolates identified by partial 16S rRNA gene sequencing are indicated by ‘b’; all other strains are reference strains.
Supplementary Fig. B. AFLP patterns of sourdough isolates and selected reference lactobacilli. Dendrogram derived from UPGMA cluster analysis (correlation coefficient r expressed as percentages). Sourdough isolates are indicated as outlined in the legend to Fig. A.
[PDF file of Figs A and B] (144 KB)
