title: Lactobacillus odoratitofui sp. nov., isolated from stinky tofu brine.
abstract: Three Gram-positive-staining strains isolated from fermented stinky tofu brine were rod-shaped, non-motile, asporogenous, facultatively anaerobic, heterofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, rpoA and pheS gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence similarity, the type strains of Lactobacillus collinoides (98.6 %), Lactobacillus paracollinoides (98.6 %) and Lactobacillus similis (99.6 %) were the closest neighbours. However, DNA-DNA reassociation values with these strains were less than 10 %. The phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus odoratitofui sp. nov. is proposed. The type strain is YIT 11304(T) (=JCM 15043(T) =BCRC 17810(T) =DSM 19909(T)).
authors.affiliation: Institute of Biochemistry and Molecular Biology, National Yang-Ming University, 155, Sec. 2, Li-Nong Street, Pei-Tou, Taipei 11221, Taiwan.
authors.forename: Shiou-Huei
authors.initials: SH
authors.lastname: Chao
authors.affiliation: Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan.
authors.forename: Masae
authors.initials: M
authors.lastname: Sasamoto
authors.affiliation: Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan.
authors.forename: Yuko
authors.initials: Y
authors.lastname: Kudo
authors.affiliation: Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan.
authors.forename: Junji
authors.initials: J
authors.lastname: Fujimoto
authors.affiliation: Institute of Biochemistry and Molecular Biology, National Yang-Ming University, 155, Sec. 2, Li-Nong Street, Pei-Tou, Taipei 11221, Taiwan.
authors.forename: Ying-Chieh
authors.initials: YC
authors.lastname: Tsai
authors.affiliation: Yakult Central Institute for Microbiological Research, 1796 Yaho, Kunitachi, Tokyo 186-8650, Japan.
authors.forename: Koichi
authors.initials: K
authors.lastname: Watanabe
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005798:Genes, Bacterial; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D012492:Salts; D017422:Sequence Analysis, DNA; D045730:Soy Foods / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D012492:Salts; C017082:brine