Lactobacillus panis sp. nov., from sourdough with a long fermentation period.
Two Lactobacillus strains isolated from rye sourdough most closely resemble Lactobacillus oris on the basis of their physiological, morphological, and chemotaxonomic characteristics. A 16S ribosomal DNA sequence analysis showed that these two strains clustered with, but were separate from, L. oris, Lactobacillus vaginalis, and Lactobacillus pontis. The results of DNA-DNA hybridization experiments indicated that the new two isolates represent a new Lactobacillus species, for which we propose the name Lactobacillus panis; strain DSM 6035T is the type strain of this species.
Wiese
B G
BG
Institut für Mikrobiologie, Universität Hannover, Germany.
Strohmar
W
W
Rainey
F A
FA
Diekmann
H
H
D001483:Base Sequence; D001939:Bread / Q000382:microbiology*; D004269:DNA, Bacterial / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D007778:Lactobacillus / Q000145:classification / Q000235:genetics / Q000302:isolation & purification*; D008969:Molecular Sequence Data; D010802:Phylogeny; D010957:Plasmids; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D013997:Time Factors
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S