title: Enterococcus olivae sp. nov., isolated from Spanish-style green-olive fermentations.
abstract: Six strains of a hitherto unknown, Gram-stain-positive coccus were recovered from samples of Spanish-style green-olive fermentations. The 16S rRNA gene sequences from these isolates shared 98.7% and 98.5% of their nucleotide positions with those from Enterococcus saccharolyticus subsp. taiwanensis 812(T) and from E. saccharolyticus subsp. saccharolyticus ATCC 43076(T), respectively. The sequence of the rpoA gene in the isolates was 95% similar to that of E. saccharolyticus CECT 4309(T) ( = ATCC 43076(T)). The 16S rRNA and rpoA gene phylogenies revealed that the isolates grouped in a statistically well-supported cluster separate from E. saccharolyticus. Enzyme activity profiles as well as fermentation patterns differentiated the novel bacteria from other members of the Enterococcus genus. Finally, phenotypic, genotypic and phylogenetic data supported the identification of a novel species of the genus Enterococcus, for which the name Enterococcus olivae sp. nov. is proposed. The type strain is IGG16.11(T) ( = CECT 8063(T) = DSM 25431(T)).
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: Helena
authors.initials: H
authors.lastname: Lucena-Padrós
authors.affiliation: Instituto de Recursos Naturales y Agrobiología, Consejo Superior de Investigaciones Científicas (CSIC), P.O. Box 1052, 41080 Sevilla, Spain.
authors.forename: Juan M
authors.initials: JM
authors.lastname: González
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: Belén
authors.initials: B
authors.lastname: Caballero-Guerrero
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: José Luis
authors.initials: JL
authors.lastname: Ruiz-Barba
authors.affiliation: Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Avda. Padre García Tejero 4, 41012 Sevilla, Spain.
authors.forename: Antonio
authors.initials: A
authors.lastname: Maldonado-Barragán
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D016983:Enterococcus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D005285:Fermentation; D005516:Food Microbiology; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D031658:Olea / Q000382:microbiology*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013030:Spain
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S