Lactobacillus thermotolerans sp. nov., a novel thermotolerant species isolated from chicken faeces.
Five strains of thermotolerant lactic acid bacteria (G 12, G 22, G 35T, G 43 and G 44) isolated from chicken faeces were characterized taxonomically. The strains were facultatively anaerobic, Gram-positive, catalase-negative, non-motile, non-spore-forming rods. They were heterofermentative lactobacilli that produced DL-lactic acid. Growth of the strains occurred at 45 degrees C but not at 15 degrees C. The optimum temperature for growth was 42 degrees C, as determined from the specific growth rate. The highest permissive temperatures for growth were 50 degrees C for strain G35T and 48 degrees C for the other four strains. DNA G+C content of the strains was between 49 and 51 mol%. Complex fatty acid patterns of the strains showed the presence of C14:0, C16:0, sometimes C18:0, C18:1 and C19:0 cyclo in the cell walls. Phylogenetic analysis of the 16S rRNA gene sequences of the five strains placed them in the Lactobacillus caseil Pediococcus group, with Lactobacillus fermentum as their closest relative (about 95% sequence similarity). DNA-DNA hybridization data indicated that the thermotolerant strains were not L. fermentum. Taken together, the findings of this study show that the five strains isolated from chicken faeces represent a novel species within the genus Lactobacillus, for which the name Lactobacillus thermotolerans is proposed (G 35T = DSM 14792T =JCM 11425T).
Niamsup
Piyanuch
P
Laboratory of Microbial Resources and Ecology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Sujaya
I Nengah
IN
Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Tanaka
Michiko
M
Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Sone
Teruo
T
Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Hanada
Satoshi
S
Research Institute of Biological Resources, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, Higashi 1-1-1, Tsukuba, Ibaraki 305-8566, Japan.
Kamagata
Yoichi
Y
Research Institute of Biological Resources, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 6, Higashi 1-1-1, Tsukuba, Ibaraki 305-8566, Japan.
Lumyong
Saisamorn
S
Department of Biology, Faculty of Science, Chiang Mai University, Huay Kaew Road, Muang District, Chiang Mai 50200, Thailand.
Assavanig
Apinya
A
Department of Biotechnology, Faculty of Science, Mahidol University, Rama 6 Road, Bangkok 10400, Thailand.
Asano
Kozo
K
Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Tomita
Fusao
F
Laboratory of Applied Microbiology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
Yokota
Atsushi
A
Laboratory of Microbial Resources and Ecology, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Kita-ku, Sapporo 060-8589, Japan.
D000818:Animals; D001482:Base Composition; D002645:Chickens / Q000382:microbiology; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005243:Feces / Q000382:microbiology; D006358:Hot Temperature; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D008969:Molecular Sequence Data; D010641:Phenotype; D010802:Phylogeny; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D005227:Fatty Acids; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S