The deoxyribonucleic acid (DNA) relatedness between a newly described, homofermentative species, , and a broad spectrum of homofermentative lactobacilli was determined. A low range of DNA reassociation levels (5 to 33%) was observed between and those species () with which it shared one or more phenotypic characteristics (such as the production of mainly L-(+)-lactic acid from glucose, hydrolysis of starch, the sugar fermentation pattern) or which had a guanine plus cytosine content of 45 mol%. A lack of DNA relatedness (6 to 20% reassociation) was noted between and 10 other homofermentative lactobacilli. A DNA reassociation of 90 to 98% was measured among the tested strains of . Purified cell walls of contained alanine, aspartic acid, glutamic acid, and lysine, but no diaminopimelic acid. The low DNA relatedness indicated that the strains were not highly related genetically to the established homofermentative species and, hence, that they represent strains of a distinct genospecies.


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