title: Lactobacillus wasatchensis sp. nov., a non-starter lactic acid bacteria isolated from aged Cheddar cheese.
abstract: A Gram-stain positive, rod-shaped, non-spore-forming strain (WDC04T), which may be associated with late gas production in cheese, was isolated from aged Cheddar cheese following incubation on MRS agar (pH 5.2) at 6 °C for 35 days. Strain WDC04T had 97 % 16S rRNA gene sequence similarity with Lactobacillus hokkaidonensis DSM 26202T, Lactobacillus oligofermentans 533, 'Lactobacillus danicus' 9M3, Lactobacillus suebicus CCUG 32233T and Lactobacillus vaccinostercus DSM 20634T. API 50 CH carbohydrate fermentation panels indicated strain WDC04T could only utilize one of the 50 substrates tested, ribose, although it does slowly utilize galactose. In the API ZYM system, strain WDC04T was positive for leucine arylamidase, valine arylamidase, cysteine arylamidase (weakly), naphthol-AS-BI-phosphohydrolase and β-galactosidase activities. Total genomic DNA was sequenced from strain WDC04T using a whole-genome shotgun strategy on a 454 GS Titanium pyrosequencer. The sequence was assembled into a 1.90 Mbp draft genome consisting of 105 contigs with preliminary genome annotation performed using the RAST algorithm (rast.nmpdr.org). Genome analysis confirmed the pentose phosphate pathway for ribose metabolism as well as galactose, N-acetylglucosamine, and glycerol fermentation pathways. Genomic analysis places strain WDC04T in the obligately heterofermentative group of lactobacilli and metabolic results confirm this conclusion. The result of genome sequencing, along with 16S rRNA gene sequence analysis, indicates WDC04T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus wasatchensis sp. nov. is proposed. The type strain is WDC04T ( = DSM 29958T = LMG 28678T).
authors.affiliation: Western Dairy Center, Utah State University, Logan. UT 84322, USA.|Department of Microbiology, Weber State University, Ogden, UT 84408-2506, USA.
authors.forename: Craig J
authors.initials: CJ
authors.lastname: Oberg
authors.affiliation: Western Dairy Center, Utah State University, Logan. UT 84322, USA.
authors.forename: Taylor S
authors.initials: TS
authors.lastname: Oberg
authors.affiliation: Department of Microbiology, Weber State University, Ogden, UT 84408-2506, USA.
authors.forename: Michele D
authors.initials: MD
authors.lastname: Culumber
authors.affiliation: Western Dairy Center, Utah State University, Logan. UT 84322, USA.
authors.forename: Fatih
authors.initials: F
authors.lastname: Ortakci
authors.affiliation: Western Dairy Center, Utah State University, Logan. UT 84322, USA.
authors.forename: Jeffery R
authors.initials: JR
authors.lastname: Broadbent
authors.affiliation: Western Dairy Center, Utah State University, Logan. UT 84322, USA.
authors.forename: Donald J
authors.initials: DJ
authors.lastname: McMahon
mesh_terms: D015373:Bacterial Typing Techniques; D001482:Base Composition; D002611:Cheese / Q000382:microbiology*; D004269:DNA, Bacterial / Q000235:genetics; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D019344:Lactic Acid / Q000378:metabolism; D007778:Lactobacillus / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification; D008969:Molecular Sequence Data; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA
chemical_list: D004269:DNA, Bacterial; D005227:Fatty Acids; D012336:RNA, Ribosomal, 16S; D019344:Lactic Acid