Lactobacillus paralimentarius sp nov., isolated from sourdough

Citation
Ym. Cai et al., Lactobacillus paralimentarius sp nov., isolated from sourdough, INT J SY B, 49, 1999, pp. 1451-1455
Citations number
19
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Microbiology
Journal title
INTERNATIONAL JOURNAL OF SYSTEMATIC BACTERIOLOGY
ISSN journal
0020-7713 → ACNP
Volume
49
Year of publication
1999
Part
4
Pages
1451 - 1455
Database
ISI
SICI code
0020-7713(199910)49:<1451:LPSNIF>2.0.ZU;2-W
Abstract
Six strains of lactic acid bacteria isolated from sourdough were characteri zed Institute of Physical and taxonomically. They were Cram-positive, catal ase-negative, facultatively Institute of Physical and anaerobic rods that d id not produce gas from glucose. Morphological and physiological data indic ated that the strains belong to the genus Lactobacillus and they were simil ar to Lactobacillus alimentarius in phenotypic characteristics. These strai ns shared the same phenotypic characteristics and exhibited intragroup DNA homology values of over 89.8%, indicating that they comprised a single spec ies. The G+C content of the DNA for the strains was 37.2-38.0 mol%. The 16S rRNA sequence of representative strain Tn 1(T) was determined and aligned with that of other Lactobacillus species. This strain was placed in the gen us Lactobacillus on the basis of phylogenetic analysis. L. alimentarius was the most closely related species in the phylogenetic tree and this species also showed the highest sequence homology value (96%) with strain TB 1(T). DNA-DNA hybridization indicated that strain TB 1(T) did not belong to L. a limentarius. It is proposed that these strains are placed in the genus Lact obacillus as a new species, Lactobacillus paralimentarius sp. nov. The type strain of L. paralimentarius is TB 1(T), which has been deposited in the J apan Collection of Microorganisms (JCM) as strain JCM 10415(T).