title: Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations.
abstract: Three Gram-positive, catalase-negative, motile, rod-shaped strains, designated L486, L489(T) and L499, were isolated from fermenting cocoa. These organisms produced DL-lactic acid from glucose without gas formation. Ammonia was not produced from arginine. Acid was produced from amygdalin, D-cellobiose, aesculin, D-fructose, D-glucose, D-galactose, D-mannitol, D-mannose, N-acetylglucosamine, L-rhamnose, sucrose, salicin and D-trehalose. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type. A 16S rRNA gene sequence analysis revealed that the isolates belong phylogenetically to the genus Lactobacillus and are closely related to Lactobacillus nagelii, Lactobacillus vini and Lactobacillus satsumensis. Low DNA-DNA reassociation values were obtained between the isolates and the phylogenetically closest neighbours. On the basis of the genetic and phenotypic results, the isolates are considered to represent a novel species, for which the name Lactobacillus ghanensis is proposed. The type strain is L489(T) (=DSM 18630(T)=CCUG 53453(T)).
authors.affiliation: Department of Food Science, Food Microbiology, Centre for Advanced Food Studies (LMC), Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors.forename: Dennis S
authors.initials: DS
authors.lastname: Nielsen
authors.affiliation: Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition and Food, Karlsruhe, Germany.
authors.forename: Ulrich
authors.initials: U
authors.lastname: Schillinger
authors.affiliation: Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition and Food, Karlsruhe, Germany.
authors.forename: Charles M A P
authors.initials: CMAP
authors.lastname: Franz
authors.affiliation: Department of Ecology, Faculty of Life Sciences, Copenhagen University, Copenhagen, Denmark.
authors.forename: José
authors.initials: J
authors.lastname: Bresciani
authors.affiliation: CSIR - Food Research Institute, Accra, Ghana.
authors.forename: Wisdom
authors.initials: W
authors.lastname: Amoa-Awua
authors.affiliation: Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition and Food, Karlsruhe, Germany.
authors.forename: Wilhelm H
authors.initials: WH
authors.lastname: Holzapfel
authors.affiliation: Department of Food Science, Food Microbiology, Centre for Advanced Food Studies (LMC), Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark.
authors.forename: Mogens
authors.initials: M
authors.lastname: Jakobsen
mesh_terms: D000641:Ammonia / Q000378:metabolism; D001120:Arginine / Q000378:metabolism; D002099:Cacao / Q000382:microbiology*; D050260:Carbohydrate Metabolism; D002374:Catalase / Q000032:analysis; D002473:Cell Wall; D016000:Cluster Analysis; D016172:DNA Fingerprinting; D004269:DNA, Bacterial / Q000737:chemistry / Q000235:genetics; D004275:DNA, Ribosomal / Q000737:chemistry / Q000235:genetics; D005285:Fermentation; D020459:Genes, rRNA; D005869:Ghana; D005947:Glucose / Q000378:metabolism; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000737:chemistry / Q000145:classification* / Q000302:isolation & purification*; D008124:Locomotion; D008855:Microscopy, Electron, Scanning; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000032:analysis; D010802:Phylogeny; D012329:RNA, Bacterial / Q000235:genetics; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D012689:Sequence Homology, Nucleic Acid
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D010457:Peptidoglycan; D012329:RNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid; D000641:Ammonia; D001120:Arginine; D002374:Catalase; D005947:Glucose