Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinting analyses. Cells were Gram-positive, homofermentative rods. Comparative 16S rRNA gene sequence analysis of the representative strain LP33T indicated that these strains belong to the genus Lactobacillus and that they formed a branch distinct from their closest relatives Lactobacillus farciminis, Lactobacillus alimentarius, Lactobacillus paralimentarius and Lactobacillus mindensis. DNA-DNA reassociation experiments with the three phylogenetically closest Lactobacillus species confirmed that LP33T (= DSM 16982T = CIP 108546T = TMW 1.1265T) represents the type strain of a novel species, for which the name Lactobacillus nantensis sp. nov. is proposed.
Valcheva
Rosica
R
Department of Microbiology, Faculty of Biology, University Sofia, 8 Dragan Tzankov Street, 1162 Sofia, Bulgaria.|Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.
Ferchichi
Mounir F
MF
Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.
Korakli
Maher
M
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Ivanova
Iskra
I
Department of Microbiology, Faculty of Biology, University Sofia, 8 Dragan Tzankov Street, 1162 Sofia, Bulgaria.
Gänzle
Michael G
MG
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Vogel
Rudi F
RF
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Prévost
Hervé
H
Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.
Onno
Bernard
B
Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.
Dousset
Xavier
X
Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France.
D001939:Bread / Q000382:microbiology*; D004275:DNA, Ribosomal / Q000737:chemistry; D005285:Fermentation; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000502:physiology; D010802:Phylogeny; D012150:Polymorphism, Restriction Fragment Length; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D017422:Sequence Analysis, DNA; D014908:Triticum / Q000382:microbiology*
D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S