Lactobacillus insicii sp. nov., isolated from fermented raw meat.
The analysis of the bacterial microbiota of retain samples of pork salami revealed an isolate (strain TMW 1.2011T) that could neither be assigned to typical genera of starter organisms nor to any other known meat-associated species. Cells were Gram-stain-positive, short, straight rods occurring singly, in pairs or short chains. Phylogenetic analysis of the 16S rRNA gene sequence and specific phenotypic characteristics showed that strain TMW 1.2011T belonged to the phylogenetic Lactobacillus alimentarius group, and the closest neighbours were Lactobacillus nodensis JCM 14932T (97.8 % 16S rRNA gene sequence similarity), Lactobacillus tucceti DSM 20183T (97.4 %), 'Lactobacillus ginsenosidimutans' EMML 3041 (97.3 %), Lactobacillus versmoldensis DSM 14857T (96.9 %) and Lactobacillus furfuricola JCM 18764T (97.2 %). Similarities using partial gene sequences of the alternative chronometers pheS, dnaK and rpoA also support these relationships. DNA-DNA relatedness between the novel isolate and L. nodensis JCM 14932T, L. versmoldensis DSM 14857T and L. tucceti DSM 20183T, L. furfuricola JCM 18764T and 'L. ginsenosidimutans' EMML 3041 were below 70 % and the DNA G+C content was 36.3 mol%. The cell-wall peptidoglycan type is l-Lys-Gly-d-Asp. Based on phylogenetic, chemotaxonomic and physiological evidence, strain TMW 1.2011T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus insicii sp. nov. is proposed. The type strain is TMW 1.2011T ( = CECT 8802T = DSM 29801T).
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Matthias A
MA
Ehrmann
Department of Safety and Quality of Meat, E.-C.-Baumann- Strasse 20, D-95326, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Kulmbach, Germany.
Lothar
L
Kröckel
Department of Safety and Quality of Meat, E.-C.-Baumann- Strasse 20, D-95326, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Kulmbach, Germany.
Sonja
S
Lick
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Pia
P
Radmann
VFG Labor GmbH & Co. KG, Nordfeldstr. 19, D-33775, Versmold, Germany.
Annegret
A
Bantleon
Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany.
Rudi F
RF
Vogel
D000818:Animals; D015373:Bacterial Typing Techniques; D001482:Base Composition; D004269:DNA, Bacterial / Q000235:genetics; D004151:Dipeptides / Q000737:chemistry; D005227:Fatty Acids / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D007778:Lactobacillus / Q000166:cytology* / Q000235:genetics / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D008969:Molecular Sequence Data; D009693:Nucleic Acid Hybridization; D010457:Peptidoglycan / Q000737:chemistry; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D017422:Sequence Analysis, DNA; D013552:Swine
D004269:DNA, Bacterial; D004151:Dipeptides; D005227:Fatty Acids; D010457:Peptidoglycan; D012336:RNA, Ribosomal, 16S; C437951:lysylglycine