title: Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga.
abstract: A Gram-stain-positive, ovoid, lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide-cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchii and Leuconostoc miyukkimchii as the nearest neighbours (99.1 and 98.8% 16S rRNA gene sequence similarity towards the type strain, respectively). Phylogenetic analysis of the 16S rRNA gene, multilocus sequence analysis of the pheS, rpoA and atpA genes, and biochemical and genotypic characteristics allowed differentiation of strain LMG 27676T from all established species of the genus Leuconostoc. Strain LMG 27676T ( = R-50029T = MHB 277T = DSM 27776T) therefore represents the type strain of a novel species, for which the name Leuconostoc rapi sp. nov. is proposed.
authors.affiliation: Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland.
authors.forename: Ulrike
authors.initials: U
authors.lastname: Lyhs
authors.affiliation: Laboratory of Microbiology and BCCM/LMG Bacteria Collection, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Isabel
authors.initials: I
authors.lastname: Snauwaert
authors.affiliation: Seinäjoki University of Applied Sciences, School of Food and Agriculture/Hospitality Management, Kampusranta 9, Frami A, FI-60320 Seinäjoki, Finland.
authors.forename: Seija
authors.initials: S
authors.lastname: Pihlajaviita
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 De
authors.initials: L
authors.lastname: Vuyst
authors.affiliation: Laboratory of Microbiology and BCCM/LMG Bacteria Collection, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium.
authors.forename: Peter
authors.initials: P
authors.lastname: Vandamme
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D029688:Brassica napus / Q000382:microbiology*; D003296:Cooking; D004269:DNA, Bacterial / Q000235:genetics; D005387:Finland; D005516:Food Microbiology; D005798:Genes, Bacterial; D007934:Leuconostoc / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D058885:Multilocus Sequence Typing; D009693:Nucleic Acid Hybridization; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D014675:Vegetables / Q000382:microbiology
chemical_list: D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S