%0 Journal Article %A Chao, Shiou-Huei %A Kudo, Yuko %A Tsai, Ying-Chieh %A Watanabe, Koichi %T Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products %D 2012 %J International Journal of Systematic and Evolutionary Microbiology, %V 62 %N Pt_3 %P 489-494 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.030619-0 %I Microbiology Society, %X Three Gram-stain-positive strains were isolated from fermented mustard and were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence analysis, the type strains of Lactobacillus crustorum (98.7 % similarity), Lactobacillus farciminis (98.9 %) and Lactobacillus mindensis (97.9 %) were the closest neighbours. However, DNA–DNA reassociation values with these strains were less than 50 %. Phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus futsaii sp. nov. is proposed; the type strain is YM 0097T ( = JCM 17355T = BCRC 80278T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.030619-0