Lactobacillus manihotivorans sp. nov., a new starch-hydrolysing lactic acid bacterium isolated during cassava sour starch fermentation.
Two Lactobacillus strains were isolated from sour cassava starch fermentation. The cells were Gram-positive, catalase-negative, non-spore-forming, non-motile rods. They produced only L(+)lactate and were homofermentative. Growth occurred at pH values of 5.0-7.0 and optimum growth occurred at pH 6.0. Growth was positive at 15 and 45 degrees C. The DNA G + C content was 48.4 +/- 0.2 mol%. Sequence analysis of the 16S rRNA gene revealed that strains OND 32T and YAM 1 clustered with, but were separate from Lactobacillus casei-related taxa. Protein pattern and sequence analyses of the 16S rRNA gene confirmed that the two new isolates represent a new Lactobacillus species, for which the name Lactobacillus manihotivorans is proposed; strain OND 32T is the type strain of this species.
Morlon-Guyot
J
J
Laboratoire de Biotechnologie Microbienne Tropicale, Institut Français de Recherche scientifique pour le développement en Coopération (ORSTOM), BP, Montpellier, France. morlon@mpl.orstom.fr
Guyot
J P
JP
Pot
B
B
Jacobe de Haut
I
I
Raimbault
M
M
D001482:Base Composition; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D005285:Fermentation; D005516:Food Microbiology; D020459:Genes, rRNA; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000145:classification* / Q000254:growth & development / Q000302:isolation & purification / Q000378:metabolism; D002365:Manihot / Q000378:metabolism*; D008969:Molecular Sequence Data; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013045:Species Specificity; D013213:Starch / Q000378:metabolism*; D009626:Terminology as Topic
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid; D013213:Starch