Ten strains, previously isolated from different Bobal grape wines from the Utiel-Requena Origin Denomination of Spain, were characterized phylogenetically, genotypically and phenotypically. The 16S rRNA genes were sequenced and phylogenetic analysis showed that they form a tight phylogenetic clade that is closely related to reference strains NRIC 0604, ‘’ 8 and DSM 20444. DNA–DNA hybridization results confirmed the separation of the strains from other species. Genotypically, the strains could be differentiated from their closest neighbours by 16S amplified rDNA restriction analysis and random amplified polymorphic DNA patterns. The strains were Gram-staining-positive, facultatively anaerobic rods that did not exhibit catalase activity. Phenotypically, they could be distinguished from their closest relatives by several traits such as their inabilities to grow at pH 3.3, to ferment sucrose, amygdalin and arbutin or to hydrolyse aesculin. The characteristics of the ten wine isolates suggest that they represent a novel species, for which the name sp. nov. is proposed. The type strain is 59b (=CECT 7334 =DSM 19972).


Article metrics loading...

Loading full text...

Full text loading...



  1. Agouridis, N., Bekatorou, A., Nigam, P. & Kanellaki, M.(2005). Malolactic fermentation in wine with Lactobacillus casei cells immobilized on delignified cellulosic material. J Agric Food Chem 53, 2546–2551.[CrossRef] [Google Scholar]
  2. Bernardeau, M., Vernoux, J. P., Henri-Dubernet, S. & Guéguen, M.(2008). Safety assessment of dairy microorganisms: the Lactobacillus genus. Int J Food Microbiol 126, 278–285.[CrossRef] [Google Scholar]
  3. Endo, A. & Okada, S.(2005).Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials. Int J Syst Evol Microbiol 55, 83–85.[CrossRef] [Google Scholar]
  4. Felis, G. E. & Dellaglio, F.(2007). Taxonomy of lactobacilli and bifidobacteria. Curr Issues Intest Microbiol 8, 44–61. [Google Scholar]
  5. Fleet, G. H.(1993). The microorganisms of winemaking – isolation, enumeration and identification. In Wine: Microbiology and Biotechnology, pp. 1–25. Edited by G. H. Fleet. Chur: Hardwood Academic.
  6. Henick-Kling, T.(1993). Malolactic fermentation. In Wine: Microbiology and Biotechnology, pp. 289–326. Edited by G. H. Fleet. Chur: Hardwood Academic.
  7. Lafon-Lafourcade, S.(1983). Wine and brandy. In Biotechnology, vol. 5, pp. 81–163. Edited by G. Reed. Basel: Verlag Chemie.
  8. Lafon-Lafourcade, S., Carre, E. & Ribéreau-Gayon, P.(1983). Occurrence of lactic acid bacteria during different stages of vinification and conservation of wines. Appl Environ Microbiol 46, 874–880. [Google Scholar]
  9. Landete, J. M., Ferrer, S. & Pardo, I.(2005). Which lactic acid bacteria are responsible for histamine production in wine? J Appl Microbiol 99, 580–586.[CrossRef] [Google Scholar]
  10. Landete, J. M., Pardo, I. & Ferrer, S.(2007). Tyramine and phenylethylamine production among lactic acid bacteria isolated from wine. Int J Food Microbiol 115, 364–368.[CrossRef] [Google Scholar]
  11. Mañes-Lázaro, R., Ferrer, S., Rodas, A. M., Urdiain, M. & Pardo, I.(2008a).Lactobacillus bobalius sp. nov., a new lactic acid bacterium isolated from Spanish Bobal grape must. Int J Syst Evol Microbiol 58, 2699–2703.[CrossRef] [Google Scholar]
  12. Mañes-Lázaro, R., Ferrer, S., Rosselló-Mora, R. & Pardo, I.(2008b).Lactobacillus uvarum sp. nov., a new lactic acid bacterium isolated from Spanish Bobal grape must. Syst Appl Microbiol 31, 425–433.[CrossRef] [Google Scholar]
  13. Pardo, I. & Zúñiga, M.(1992). Lactic acid bacteria in Spanish red rosé and white musts and wines under cellar conditions. J Food Sci 57, 392–395.[CrossRef] [Google Scholar]
  14. Rhuland, L. E., Work, E., Denman, R. F. & Hoare, D. S.(1955). The behavior of the isomers of α,ϵ-diaminopimelic acid on paper chromatograms. J Am Chem Soc 77, 4844–4846.[CrossRef] [Google Scholar]
  15. Rodas, A. M., Ferrer, S. & Pardo, I.(2003). 16S-ARDRA, a tool for identification of lactic acid bacteria isolated from grape must and wine. Syst Appl Microbiol 26, 412–422.[CrossRef] [Google Scholar]
  16. Rodas, A. M., Ferrer, S. & Pardo, I.(2005). Polyphasic study of wine Lactobacillus strains: taxonomic implications. Int J Syst Evol Microbiol 55, 197–207.[CrossRef] [Google Scholar]
  17. Rodas, A. M., Chenoll, E., Macián, M. C., Ferrer, S., Pardo, I. & Aznar, R.(2006).Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses. Int J Syst Evol Microbiol 56, 513–517.[CrossRef] [Google Scholar]
  18. Sponholz, W. R.(1993). Wine spoilage by microorganisms. In Wine: Microbiology and Biotechnology, pp. 395–420. Edited by G. H. Fleet. Chur: Hardwood Academic Publishers.
  19. Stackebrandt, E. & Goebel, B. M.(1994). Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology. Int J Syst Bacteriol 44, 846–849.[CrossRef] [Google Scholar]
  20. Tamaoka, J. & Komagata, K.(1984). Determination of DNA base composition by reversed-phase high-performance liquid chromatography. FEMS Microbiol Lett 25, 125–128.[CrossRef] [Google Scholar]
  21. Urdiain, M., López-López, A., Gonzalo, C., Busse, H.-J., Langer, S., Kämpfer, P. & Rosselló-Mora, R.(2008). Reclassification of Rhodobium marinum and Rhodobium pfennigii as Afifella marina gen. nov. comb. nov. and Afifella pfennigii comb. nov., a new genus of photoheterotrophic Alphaproteobacteria and emended descriptions of Rhodobium, Rhodobium orientis and Rhodobium gokarnense. Syst Appl Microbiol 31, 339–351.[CrossRef] [Google Scholar]
  22. Ziemke, F., Höfle, M. G., Lalucat, J. & Rosselló-Mora, R.(1998). Reclassification of Shewanella putrefaciens Owen's genomic group II as Shewanella baltica sp. nov. Int J Syst Bacteriol 48, 179–186.[CrossRef] [Google Scholar]

Data & Media loading...


Phylogenetic trees based on 16S rRNA gene sequences and constructed using the maximum-parsimony method (Fig. S1; top) and the neighbour-joining method (Fig. S2; bottom). Bootstrap values (≥50%) based on 1000 resamplings are shown at branch nodes. The sequence of DSM 20252 was used as the outgroup. Bar, 10 % nucleotide sequence divergence.



Most cited this month Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error