In this paper, the taxonomy of the genus Arthrobacter is discussed, from its first description in
1947 to the present state. Emphasis is given to intrageneric phylogeny and chemotaxonomic …

Little is known about the archaeal diversity of fermented seafood; most of the earlier studies
of fermented food have focused on lactic acid bacteria (LAB) in the fermentation process. In …

The microbiota, the set of microorganisms associated with a particular environment or host,
has acquired a prominent role in the study of many physiological and developmental …

The quality of chocolate is influenced by several parameters, one of which is bacterial
diversity during fermentation and drying; a crucial factor for the generation of the optimal …

During a previous study on the molecular interaction between commensal bacteria and host
gut immunity, two novel bacterial strains, A911T and G707T, were isolated from the gut of …

Two novel cold-tolerant, Gram-stain-positive, motile, facultatively anaerobic bacterial strains,
LI2T and LI3T, were isolated from moss-covered soil from Livingston Island, Antarctica, near …

Streptococcus mutans plays a key role in the development of dental caries and promotes the
formation of oral biofilm produced by glucosyltransferases (GTFs). Bacillus velezensis K68 …

Ar. thro. bac'ter. Gr. n. arthron a joint; NL masc. n. bacter a rod; NL masc. n. Arthrobacter a
jointed rod. Actinobacteria/Actinobacteria/Micrococcales/Micrococcaceae/Arthrobacter The …

A novel Gram-positive, halotolerant, non-sporulating, non-motile, catalase-positive, oxidase-
negative and aerobic bacterium, designated strain JSM 078085 T, was isolated from sea …

A moderate halophile, strain X50 T, was isolated from mustard kimchi, a traditional Korean
fermented food. The organism grew under conditions ranging from 0–15.0%(w/v) NaCl …