title: Acetobacter lambici sp. nov., isolated from fermenting lambic beer.
abstract: An acetic acid bacterium, strain LMG 27439(T), was isolated from fermenting lambic beer. The cells were Gram-stain-negative, motile rods, catalase-positive and oxidase-negative. Analysis of the 16S rRNA gene sequence revealed the strain was closely related to Acetobacter okinawensis (99.7 % 16S rRNA gene sequence similarity with the type strain of this species), A. ghanensis (99.6 %), A. syzygii (99.6 %), A. fabarum (99.4 %) and A. lovaniensis (99.2 %). DNA-DNA hybridization with the type strains of these species revealed moderate DNA-DNA hybridization values (31-45 %). Strain LMG 27439(T) was unable to grow on glycerol or methanol as the sole carbon source, on yeast extract with 10 % ethanol or on glucose-yeast extract medium at 37 °C. It did not produce acid from l-arabinose, d-galactose or d-mannose, nor did it produce 2-keto-d-gluconic acid, 5-keto-d-gluconic acid or 2,5-diketo-d-gluconic acid from d-glucose. It did not grow on ammonium as the sole nitrogen source and ethanol as the sole carbon source. These genotypic and phenotypic data distinguished strain LMG 27439(T) from established species of the genus Acetobacter, and therefore we propose this strain represents a novel species of the genus Acetobacter. The name Acetobacter lambici sp. nov. is proposed, with LMG 27439(T) ( = DSM 27328(T)) as the type strain.
authors.affiliation: Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Freek
authors.initials: F
authors.lastname: Spitaels
authors.affiliation: Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Leilei
authors.initials: L
authors.lastname: Li
authors.affiliation: Laboratory of Biochemistry and Brewing, Faculty of Applied Bioscience Engineering, University College Ghent, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.|Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Anneleen
authors.initials: A
authors.lastname: Wieme
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Tom
authors.initials: T
authors.lastname: Balzarini
authors.affiliation: BCCM/LMG Bacteria Collection, Faculty of Science, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Ilse
authors.initials: I
authors.lastname: Cleenwerck
authors.affiliation: Laboratory of Biochemistry and Brewing, Faculty of Applied Bioscience Engineering, University College Ghent, Valentin Vaerwyckweg 1, B-9000 Ghent, Belgium.
authors.forename: Anita
authors.initials: A
authors.lastname: Van Landschoot
authors.affiliation: Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium.
authors.forename: Luc
authors.initials: L
authors.lastname: De Vuyst
authors.affiliation: Laboratory of Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
mesh_terms: D000091:Acetobacter / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D015373:Bacterial Typing Techniques; D001515:Beer / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D005798:Genes, Bacterial; D005942:Gluconates / Q000737:chemistry; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D005942:Gluconates; D012336:RNA, Ribosomal, 16S