title: Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
abstract: Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. Comparative 16S rDNA sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, Lactobacillus farciminis, Lactobacillus alimentarius and Lactobacillus kimchii. To characterize them further, physiological (sugar fermentation, formation of DL-lactate, hydrolysis of arginine, growth temperature, CO2 production) and chemotaxonomic properties have been determined. The DNA G +C content was 37.5 0.2 mol%. The peptidoglycan was of the lysine-D-iso-asparagine (L-Lys-D-Asp) type. The strains were homofermentative, Gram-positive, catalase-negative, non-spore-forming, non-motile rods. They were found as a major stable component of a rye flour sourdough fermentation. Physiological, biochemical as well as genotypic data suggested them to be a new species of the genus Lactobacillus. This was confirmed by DNA-DNA hybridization of genomic DNA, and the name Lactobacillus mindensis is proposed. The type strain of this species is DSM 14500T (=LMG 21508T).
authors.affiliation: Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany.
authors.forename: Matthias A
authors.initials: MA
authors.lastname: Ehrmann
authors.affiliation: Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany.
authors.forename: Martin R A
authors.initials: MRA
authors.lastname: Müller
authors.affiliation: Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany.
authors.forename: Rudi F
authors.initials: RF
authors.lastname: Vogel
mesh_terms: D001482:Base Composition; D001483:Base Sequence; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics* / Q000378:metabolism; D008969:Molecular Sequence Data; D010802:Phylogeny; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D013045:Species Specificity
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S