Weissella beninensis sp. nov., a motile lactic acid bacterium from submerged cassava fermentations, and emended description of the genus Weissella.
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)).
Padonou
Sègla Wilfrid
SW
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.
Schillinger
Ulrich
U
Department of Microbiology and Biotechnology, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
Nielsen
Dennis S
DS
Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark.
Franz
Charles M A P
CMAP
Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
Hansen
Michael
M
Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Copenhagen, Denmark.
Hounhouigan
Joseph D
JD
Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin.
Nago
Mathurin C
MC
Departement de Nutrition et Sciences Alimentaires, Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Bénin.
Jakobsen
Mogens
M
Department of Food Science, Food Microbiology, Center for Advanced Food Studies (LMC), Faculty of Life Sciences, University of Copenhagen, Denmark.
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
D004269:DNA, Bacterial; D004275:DNA, Ribosomal; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid