title: Lactobacillus formosensis sp. nov., a lactic acid bacterium isolated from fermented soybean meal.
abstract: A Gram-reaction-positive, catalase-negative, facultatively anaerobic, rod-shaped lactic acid bacterium, designated strain S215(T), was isolated from fermented soybean meal. The organism produced d-lactic acid from glucose without gas formation. 16S rRNA gene sequencing results showed that strain S215(T) had 98.74-99.60 % sequence similarity to the type strains of three species of the genus Lactobacillus (Lactobacillus farciminis BCRC 14043(T), Lactobacillus futsaii BCRC 80278(T) and Lactobacillus crustorum JCM 15951(T)). A comparison of two housekeeping genes, rpoA and pheS, revealed that strain S215(T) was well separated from the reference strains of species of the genus Lactobacillus. DNA-DNA hybridization results indicated that strain S215(T) had DNA related to the three type strains of species of the genus Lactobacillus (33-66 % relatedness). The DNA G+C content of strain S215(T) was 36.2 mol%. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type and the major fatty acids were C18 : 1ω9c, C16 : 0 and C19 : 0 cyclo ω10c/C19 : 1ω6c. Phenotypic and genotypic features demonstrated that the isolate represents a novel species of the genus Lactobacillus, for which the name Lactobacillus formosensis sp. nov. is proposed. The type strain is S215(T) ( = NBRC 109509(T) = BCRC 80582(T)).
authors.affiliation: Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan, ROC.
authors.forename: Chi-Huan
authors.initials: CH
authors.lastname: Chang
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., 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, ROC.
authors.forename: Tzu-Tai
authors.initials: TT
authors.lastname: Lee
authors.affiliation: Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd., Gui-Shan Township, Taoyuan County 333, Taiwan, ROC.
authors.forename: Yu-Chung
authors.initials: YC
authors.lastname: Chang
authors.affiliation: Department of Animal Science, National Chung Hsing University, 250 Kuo Kuang Road, Taichung 402, Taiwan, ROC.
authors.forename: Bi
authors.initials: B
authors.lastname: Yu
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D005798:Genes, Bacterial; D019344:Lactic Acid; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013025:Glycine max / Q000382:microbiology*
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D010457:Peptidoglycan; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid