title: Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum.
abstract: In the present study we investigated the taxonomic status of 20 lactic acid bacteria (LAB) originating from packaged meat. On the basis of 16S rRNA gene sequence similarity, these strains were shown to belong to the genus Leuconostoc with Leuconostoc gelidum, Leuconostoc inhae and Leuconostoc gasicomitatum as the closest phylogenetic relatives. The novel strains shared more than 70 % DNA-DNA relatedness with type and reference strains of both L. gelidum and L. gasicomitatum. The DNA-DNA relatedness values between L. gelidum type and reference strains and L. gasicomitatum type and reference strains were also above 70 %, showing that all these strains belonged to the same species. Sequence analyses of concatenated atpA, pheS, and rpoA genes demonstrated that the novel strains as well as type and reference strains of L. gelidum and L. gasicomitatum are phylogenetically closely related, but form three clearly separated subgroups. Numerical analysis of HindIII ribopatterns and phenotypic tests supported this subdivision. Based on the data presented in this study, we propose to reclassify Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov. (type strain, LMG 18811(T) = DSM 15947(T)). The novel strains isolated in the present study represent a novel subspecies, for which the name Leuconostoc gelidum subsp. aenigmaticum subsp. nov. is proposed, with POUF4d(T) ( = LMG 27840(T) = DSM 19375(T)) as the type strain. The proposal of these two novel subspecies automatically creates the subspecies Leuconostoc gelidum subsp. gelidum subsp. nov. (type strain, NCFB 2775(T) = DSM 5578(T)). An emended description of Leuconostoc gelidum is also provided.
authors.affiliation: Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
authors.forename: Riitta
authors.initials: R
authors.lastname: Rahkila
authors.affiliation: Laboratory of Microbiology, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Katrien
authors.initials: K
authors.lastname: De Bruyne
authors.affiliation: Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
authors.forename: Per
authors.initials: P
authors.lastname: Johansson
authors.affiliation: Laboratory of Microbiology, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
authors.affiliation: Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
authors.forename: Johanna
authors.initials: J
authors.lastname: Björkroth
mesh_terms: D000818:Animals; D002645:Chickens; D004269:DNA, Bacterial / Q000235:genetics; D005798:Genes, Bacterial; D007934:Leuconostoc / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008460:Meat / Q000382:microbiology*; D008969:Molecular Sequence Data; D058885:Multilocus Sequence Typing; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D021521:Ribotyping; D017422:Sequence Analysis, DNA; D013552:Swine; D014422:Turkeys
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S