Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia. Free

Abstract

Lactic acid bacteria (LAB) are the predominant micro-organisms in tempoyak, a Malaysian acid-fermented condiment. In a study on the diversity of LAB in this product, three isolates could not be identified using SDS-PAGE of whole-cell proteins or API 50 CH. The taxonomic position of the three isolates was clarified in the present study. 16S rDNA sequencing classified a representative strain in the genus Lactobacillus, clearly separated from all known species, and most closely related to the Lactobacillus reuteri phylogenetic group. DNA-DNA hybridization experiments and an extensive phenotypic description confirm that the strains represent a single and separate novel species among the obligately heterofermentative lactobacilli. The three isolates are distinguished at the intra-species level by plasmid profiling, pulsed-field gel electrophoresis of macro-restriction fragments and biochemical features. The name Lactobacillus durianis sp. nov. is proposed for the novel taxon and the type strain is LMG 19193T (= CCUG 45405T).

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/00207713-52-3-927
2002-05-01
2024-03-28
Loading full text...

Full text loading...

http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/00207713-52-3-927
Loading

Most cited Most Cited RSS feed