title: Lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine.
abstract: Three Gram-positive, catalase-negative, motile, rod-shaped bacteria were isolated from fermented stinky tofu brine. These strains, designated YIT 11306(T), YIT 11317 and YIT 11318, were discriminated from five isolates on the basis of randomly amplified polymorphic DNA profiles. They produced l-lactic acid as the main end product from glucose without gas formation, synthesized dextran from sucrose and hydrolysed aesculin. Ammonia was not produced from arginine. Comparative 16S rRNA gene sequence analysis demonstrated that the novel isolates were members of the genus Lactobacillus. Based on levels of 16S rRNA gene sequence similarity, the three novel strains were related most closely to the type strains of Lactobacillus mali (97.2 %) and Lactobacillus satsumensis (96.8 %). However, levels of DNA-DNA relatedness between the novel isolates and the type strains of L. mali and L. satsumensis were less than 10 %. The phenotypic and genotypic data demonstrate that the three strains represent a single novel species of the genus Lactobacillus, for which the name Lactobacillus capillatus sp. nov. is proposed. The type strain is YIT 11306(T) (=JCM 15044(T)=BCRC 17811(T)=DSM 19910(T)).
authors.affiliation: Institute of Biochemistry, National Yang-Ming University, 155 Sec. 2, Li-Nong Street, Pei-Tou, Taipei 11221, Taiwan, ROC.
authors.forename: Shiou-Huei
authors.initials: SH
authors.lastname: Chao
authors.forename: Yasuaki
authors.initials: Y
authors.lastname: Tomii
authors.forename: Masae
authors.initials: M
authors.lastname: Sasamoto
authors.forename: Junji
authors.initials: J
authors.lastname: Fujimoto
authors.forename: Ying-Chieh
authors.initials: YC
authors.lastname: Tsai
authors.forename: Koichi
authors.initials: K
authors.lastname: Watanabe
mesh_terms: D015373:Bacterial Typing Techniques; D004269:DNA, Bacterial / Q000032:analysis / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005285:Fermentation; D020459:Genes, rRNA; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification / Q000502:physiology*; D008969:Molecular Sequence Data; D009068:Movement; D009693:Nucleic Acid Hybridization; D010641:Phenotype; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D012492:Salts / Q000378:metabolism*; D017422:Sequence Analysis, DNA; D045730:Soy Foods / Q000382:microbiology*; D013045:Species Specificity; D013624:Taiwan
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D012492:Salts; C017082:brine