title: Lactobacillus furfuricola sp. nov., isolated from Nukadoko, rice bran paste for Japanese pickles.
abstract: Two strains of lactic acid bacteria, Nu27(T) and Nu29, were isolated from Nukadoko, rice bran paste for Japanese pickles. The isolates were Gram-stain-positive, rod-shaped, catalase-negative, non-motile and facultatively anaerobic lactic acid bacteria. The isolates showed identical 16S rRNA gene sequences. The closest relatives to strain Nu27(T) based on 16S rRNA gene sequence similarities were Lactobacillus versmoldensis KU-3(T) (98.9% 16S rRNA gene sequence similarity), Lactobacillus nodensis iz4b(T) (96.3%) and Lactobacillus tucceti CECT 5290(T) (97.2%). DNA-DNA relatedness values revealed genotype separation of the two isolates from the above three species. Based on the physiological, biochemical and genotypic characteristics provided, the isolates represent a novel species of the genus Lactobacillus, for which name is Lactobacillus furfuricola proposed. The type strain is Nu 27(T) ( = JCM 18764(T) = NRIC 0900(T) = DSM 27174(T)).
authors.affiliation: NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan.|Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan.
authors.forename: Tomohiro
authors.initials: T
authors.lastname: Irisawa
authors.affiliation: NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan.
authors.forename: Naoto
authors.initials: N
authors.lastname: Tanaka
authors.affiliation: Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan.
authors.forename: Maki
authors.initials: M
authors.lastname: Kitahara
authors.affiliation: Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan.
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Sakamoto
authors.affiliation: Microbe Division/Japan Collection of Microorganisms, RIKEN BioResource Center, Tsukuba, Ibaraki, 305-0074, Japan.
authors.forename: Moriya
authors.initials: M
authors.lastname: Ohkuma
authors.affiliation: Department of Applied Biology and Chemistry, Faculty of Applied Bio-Science, Tokyo University of Agriculture, Tokyo 156-8502, Japan.|NODAI Culture Collection Center, Tokyo University of Agriculture, Tokyo 156-8502, Japan.
authors.forename: Sanae
authors.initials: S
authors.lastname: Okada
mesh_terms: D015373:Bacterial Typing Techniques; D004269:DNA, Bacterial / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D005798:Genes, Bacterial; D007564:Japan; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D012275:Oryza / Q000382:microbiology*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid