title: Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella.
abstract: Four Gram-positive, catalase-negative, short rod-shaped or coccoid, heterofermentative lactic acid bacterial strains (2L24P13(T), 1L48P15, 1L24P31 and 1L24P34) with unusual phenotypic and genotypic properties were isolated from submerged fermenting cassava on MRS agar. All strains were motile, grew at 15 degrees C, produced dl-lactic acid from glucose with gas formation and produced ammonia from arginine. Acid was produced from d-fructose, d-galactose, d-glucose, lactose, maltose, d-mannose, melibiose, d-raffinose, sucrose, N-acetylglucosamine and d-mannitol, but not from d-arabinose or xylose. 16S rRNA gene sequence analysis revealed that the strains belonged to the genus Weissella and were most closely related to Weissella ghanensis LMG 24286(T). Low DNA-DNA reassociation values were obtained between the isolates and W. ghanensis DSM 19935(T). Based on the genetic and phenotypic results, the strains are considered to represent a novel species, for which the name Weissella beninensis sp. nov. is proposed. The type strain is 2L24P13(T) (=DSM 22752(T)=LMG 25373(T)).
authors.affiliation: Programme Technologie Agricole et Alimentaire, Institut National des Recherches Agricoles du Bénin, 01 BP 128 Porto-Novo, Bénin.|Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin.
authors.forename: Sègla Wilfrid
authors.initials: SW
authors.lastname: Padonou
authors.affiliation: Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
authors.forename: Ulrich
authors.initials: U
authors.lastname: Schillinger
authors.affiliation: Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark.
authors.forename: Dennis S
authors.initials: DS
authors.lastname: Nielsen
authors.affiliation: Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
authors.forename: Charles M A P
authors.initials: CMAP
authors.lastname: Franz
authors.affiliation: Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Copenhagen, Denmark.
authors.forename: Michael
authors.initials: M
authors.lastname: Hansen
authors.affiliation: Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin.
authors.forename: Joseph D
authors.initials: JD
authors.lastname: Hounhouigan
authors.affiliation: Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin.
authors.forename: Mathurin C
authors.initials: MC
authors.lastname: Nago
authors.affiliation: Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark.
authors.forename: Mogens
authors.initials: M
authors.lastname: Jakobsen
mesh_terms: D004269:DNA, Bacterial / Q000235:genetics; D004275:DNA, Ribosomal / Q000235:genetics; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism*; D056584:Leuconostocaceae / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification* / Q000378:metabolism; D002365:Manihot / Q000382:microbiology*; D008969:Molecular Sequence Data; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics
chemical_list: D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid