%0 Journal Article %A WIESE, BJÖRN G. %A STROHMAR, WALTER %A RAINEY, FRED A. %A DIEKMANN, HANS %T Lactobacillus panis sp. nov., from Sourdough with a Long Fermentation Period %D 1996 %J International Journal of Systematic and Evolutionary Microbiology, %V 46 %N 2 %P 449-453 %@ 1466-5034 %R https://doi.org/10.1099/00207713-46-2-449 %I Microbiology Society, %X Two Lactobacillus strains isolated from rye sourdough most closely resemble Lactobacillus oris on the basis of their physiological, morphological, and chemotaxonomic characteristics. A 16S ribosomal DNA sequence analysis showed that these two strains clustered with, but were separate from, L. oris, Lactobacillus vaginalis, and Lactobacillus pontis. The results of DNA-DNA hybridization experiments indicated that the new two isolates represent a new Lactobacillus species, for which we propose the name Lactobacillus panis; strain DSM 6035T is the type strain of this species. %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/00207713-46-2-449