title: Lactococcus taiwanensis sp. nov., a lactic acid bacterium isolated from fresh cummingcordia.
abstract: One coccal strain, designated 0905C15(T), was isolated from fresh cummingcordia, which is the main ingredient of pobuzihi (fermented cummingcordia), a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 0905C15(T) had 98.22-98.82 % sequence similarity to that of the type strains of four Lactococcus lactis subspecies (L. lactis subsp. lactis BCRC 12312(T), L. lactis subsp. cremoris BCRC 12586(T), L. lactis subsp. hordniae BCRC 80474(T) and L. lactis subsp. tructae BCRC 80475(T)). Comparison of two housekeeping genes, recA and rpoB, revealed that strain 0905C15(T) was well separated from the reference strains of the genus Lactococcus. DNA-DNA hybridization studies indicated that strain 0905C15(T) had low DNA relatedness to the four Lactococcus lactis subspecies (9.7-15.24 %). The DNA G+C content of strain 0905C15(T) was 39.6 mol %. Based on the evidence, strain 0905C15(T) represents a novel species of the genus Lactococcus, for which the name Lactococcus taiwanensis sp. nov. is proposed. The type strain is 0905C15(T) ( = NBRC 109049(T) = BCRC 80460(T)).
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC.
authors.forename: Yi-Sheng
authors.initials: YS
authors.lastname: Chen
authors.affiliation: Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan.
authors.forename: Chi-Huan
authors.initials: CH
authors.lastname: Chang
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC.
authors.forename: Shwu-Fen
authors.initials: SF
authors.lastname: Pan
authors.affiliation: Bioresource Collection and Research Center, Food Industry Research and Development Institute, P.O. Box 246, Hsinchu 30099, Taiwan, ROC.
authors.forename: Li-Ting
authors.initials: LT
authors.lastname: Wang
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC.
authors.forename: Yu-Chung
authors.initials: YC
authors.lastname: Chang
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Road, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC.
authors.forename: Hui-Chung
authors.initials: HC
authors.lastname: Wu
authors.affiliation: The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan.
authors.forename: Fujitoshi
authors.initials: F
authors.lastname: Yanagida
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D031213:Cordia / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D005798:Genes, Bacterial; D017045:Lactococcus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013624:Taiwan
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S