title: Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.
abstract: Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content is 46.1-46.2+/-0.3 mol%. Earlier 16S rRNA studies showed that this organism constitutes a new taxon distantly related to the Lactobacillus casei-Pediococcus group. A phenotypic description that distinguishes Paralactobacillus selangorensis from other genera of lactic acid bacteria is presented. The type strain of Paralactobacillus selangorensis is LMG 17710T.
authors.forename: J J
authors.initials: JJ
authors.lastname: Leisner
authors.forename: M
authors.initials: M
authors.lastname: Vancanneyt
authors.forename: J
authors.initials: J
authors.lastname: Goris
authors.forename: H
authors.initials: H
authors.lastname: Christensen
authors.forename: G
authors.initials: G
authors.lastname: Rusul
mesh_terms: D019342:Acetic Acid / Q000378:metabolism; D001482:Base Composition; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D000431:Ethanol / Q000378:metabolism; D005227:Fatty Acids / Q000032:analysis; D005516:Food Microbiology; D019344:Lactic Acid / Q000378:metabolism; D007777:Lactobacillaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D008296:Malaysia; D009693:Nucleic Acid Hybridization; D010641:Phenotype; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid; D000431:Ethanol; D019342:Acetic Acid