title: Lactobacillus shenzhenensis sp. nov., isolated from a fermented dairy beverage.
abstract: Two Lactobacillus strains, designated LY-73(T) and LY-30B, were isolated from a dairy beverage, sold in Shenzhen market, China. The two isolates were Gram-positive, non-spore-forming, non-motile, facultatively anaerobic rods that were heterofermentative and did not exhibit catalase activity. Sequencing of the 16S rRNA, pheS and rpoA genes revealed that the two isolates shared 99.5, 99.8 and 99.9 % sequence similarity, which indicates that they belong to the same species. Phylogenetic analysis demonstrated clustering of the two isolates with the genus Lactobacillus. Strain LY-73(T) showed highest 16S rRNA gene sequence similarities with Lactobacillus harbinensis KACC 12409(T) (97.73%), Lactobacillus perolens DSM 12744(T) (96.96 %) and Lactobacillus selangorensis DSM 13344(T) (93.10 %). Comparative analyses of their rpoA and pheS gene sequences indicated that the novel strains were significantly different from other Lactobacillus species. Low DNA-DNA reassociation values (50.5 %) were obtained between strain LY-73(T) and its phylogenetically closest neighbours. The G+C contents of the DNA of the two novel isolates were 56.1 and 56.5 mol%. Straight-chain unsaturated fatty acids C18 : 1ω9c (78.85 and 74.29 %) were the dominant components, and the cell-wall peptidoglycan was of the l-Lys-d-Asp type. Based on phenotypic characteristics, and chemotaxonomic and genotypic data, the novel strains represent a novel species of the genus Lactobacillus, for which the name Lactobacillus shenzhenensis sp. nov. is proposed, with LY-73(T) ( = CCTCC M 2011481(T) = KACC 16878(T)) as the type strain.
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Yuanqiang
authors.initials: Y
authors.lastname: Zou
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Feng
authors.initials: F
authors.lastname: Liu
authors.affiliation: China Center for Type Culture Collection (CCTCC), College of Life Sciences, Wuhan University, Wuhan 430072, PR China.
authors.forename: Chengxiang
authors.initials: C
authors.lastname: Fang
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Daiwei
authors.initials: D
authors.lastname: Wan
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Rentao
authors.initials: R
authors.lastname: Yang
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Qingqing
authors.initials: Q
authors.lastname: Su
authors.affiliation: State Key Laboratory of Pathogen and Biosecurity, Beijing Institute of Microbiology and Epidemiology, Beijing 100071, PR China.|Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Ruifu
authors.initials: R
authors.lastname: Yang
authors.affiliation: Shenzhen Key Laboratory of Bioenergy, BGI-Shenzhen, Shenzhen 518083, PR China.
authors.forename: Jiao
authors.initials: J
authors.lastname: Zhao
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D001628:Beverages / Q000382:microbiology*; D002681:China; D004269:DNA, Bacterial / Q000235:genetics; D003611:Dairy Products / Q000382:microbiology*; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D010457:Peptidoglycan / Q000032:analysis; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D010457:Peptidoglycan; D012336:RNA, Ribosomal, 16S