Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses.
Six strains with more than 99.5 % 16S rRNA gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified 16S rRNA gene patterns were isolated from fermenting grape musts during independent studies carried out in France and Spain many years apart. Strains are Gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity and have the ability to utilize pentose sugars (ribose and/or l-arabinose), although they are homofermentative bacteria. Strains ferment pentoses exclusively yielding lactic acid as the end product. A broad set of molecular techniques has been applied to characterize these strains and the results show a high degree of genotypical congruence, sharing identical profiles with 16S rRNA-based techniques. Phylogenetic analysis based on 16S rRNA gene sequences placed these strains within the genus Lactobacillus, closely related to Lactobacillus mali, Lactobacillus nagelii and Lactobacillus satsumensis (with approximately 95 % sequence similarity). DNA-DNA hybridization experiments confirmed the independent status at the species level of these fermenting grape-musts strains. Phenotypically they can be distinguished from the closest relatives by several traits such as growth temperatures and fermentation of carbohydrates. The name Lactobacillus vini sp. nov. is proposed, with strain Mont 4T (= DSM 20605T = CECT 5924T) as the type strain.
Rodas
Ana María
AM
Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.|ENOLAB - Laboratori de Microbiologia Enologíca, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.
Chenoll
Empar
E
Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, Burjassot, 46100 Valencia, Spain.
Macián
M Carmen
MC
Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.
Ferrer
Sergi
S
Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.|ENOLAB - Laboratori de Microbiologia Enologíca, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.
Pardo
Isabel
I
Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.|ENOLAB - Laboratori de Microbiologia Enologíca, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.
Aznar
Rosa
R
Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, Burjassot, 46100 Valencia, Spain.|Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain.
D005285:Fermentation; D005838:Genotype; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000378:metabolism; D010429:Pentoses / Q000378:metabolism*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D014920:Wine / Q000382:microbiology*
D010429:Pentoses; D012336:RNA, Ribosomal, 16S