Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage.
Lactobacillus versmoldensis sp. nov. (KU-3T) was isolated from raw fermented sausages. The new species was present in high numbers, and frequently dominated the lactic acid bacteria (LAB) populations of the products. 16S rDNA sequence data revealed that the isolates are closely related to the species Lactobacillus kimchii DSM 13961T, Lactobacillus paralimentarius DSM 13238T, Lactobacillus alimentarius DSM 20249T and Lactobacillus farciminis DSM 20184T. DNA-DNA reassociation data, however, clearly distinguished the new isolates from these species; they showed a low degree of DNA relatedness with the type strains of this group of phylogenetically closely related lactobacilli. These results warrant separate species status for strain KU-3T, for which the name Lactobacillus versmoldensis sp. nov. is proposed. The type strain is KU-3T (=DSM 14857T =NCCB 100034T =ATCC BAA-478T).
Kröckel
L
L
Bundesanstalt für Fleischforschung, E.-C.-Baumannstr. 20, D-95326 Kulmbach, Germany.
Schillinger
U
U
Bundesforschungsanstalt für Ernährung, Haid- und Neustr. 9, D-76131 Karlsruhe, Germany.
Franz
C M A P
CMAP
Bundesforschungsanstalt für Ernährung, Haid- und Neustr. 9, D-76131 Karlsruhe, Germany.
Bantleon
A
A
VFG Labor GmbH & Co. KG, Nordfeldstr. 19, D-33775 Versmold, Germany.
Ludwig
W
W
Lehrstuhl für Mikrobiologie, TU München, Am Hochanger 4, D-85350 Freising, Germany.
D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000737:chemistry / Q000145:classification* / Q000235:genetics / Q000502:physiology; D008460:Meat / Q000382:microbiology*; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000032:analysis* / Q000235:genetics; D017422:Sequence Analysis, DNA
D012336:RNA, Ribosomal, 16S