Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine.
A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation. The organism produced DL-lactic acid from glucose without gas formation, produced dextran from sucrose, hydrolysed aesculin and fermented galactose, D-glucose, D-fructose, D-mannose, L-sorbose, rhamnose, mannitol, sorbitol, methyl alpha-D-glucoside, N-acetylglucosamine, amygdalin, salicin, cellobiose, maltose, sucrose, trehalose and beta-gentiobiose. 16S rRNA gene sequence analysis revealed that the isolate was phylogenetically a member of the genus Lactobacillus and formed a distinct subline within the Lactobacillus casei cluster of species. On the basis of phenotypic and phylogenetic evidence, Lactobacillus nagelii sp. nov. ATCC 700692T is proposed as a new species.
Edwards
C G
CG
Collins
M D
MD
Lawson
P A
PA
Rodriguez
A V
AV
D050260:Carbohydrate Metabolism; D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005285:Fermentation; D020459:Genes, rRNA; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000145:classification* / Q000166:cytology / Q000302:isolation & purification / Q000502:physiology; D008969:Molecular Sequence Data; D010641:Phenotype; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics*; D017422:Sequence Analysis, DNA; D014920:Wine / Q000382:microbiology*
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid