RT Journal Article SR Electronic(1) A1 Chen, Yi-sheng A1 Otoguro, Misa A1 Lin, Yu-hsuan A1 Pan, Shwu-fen A1 Ji, Si-hua A1 Yu, Chi-rong A1 Liou, Min-shiuan A1 Chang, Yu-chung A1 Wu, Hui-chung A1 Yanagida, FujitoshiYR 2014 T1 Lactococcus formosensis sp. nov., a lactic acid bacterium isolated from yan-tsai-shin (fermented broccoli stems) JF International Journal of Systematic and Evolutionary Microbiology, VO 64 IS Pt_1 SP 146 OP 151 DO https://doi.org/10.1099/ijs.0.052811-0 PB Microbiology Society, SN 1466-5034, AB A coccal-shaped organism, designated 516T, was isolated from yan-tsai-shin (fermented broccoli stems), a traditional fermented food in Taiwan. 16S rRNA gene sequencing results showed that strain 516T had 98.9 % sequence similarity to that of the type strain Lactococcus garvieae NBRC 100934T. Comparison of three housekeeping genes, rpoA, rpoB and pheS, revealed that strain 516T was well separated from Lactococcus garvieae NBRC 100934T. DNA–DNA hybridization studies indicated that strain 516T had low DNA relatedness with Lactococcus garvieae NBRC 100934T (46.1 %). The DNA G+C content of strain 516T was 38.1 mol% and the major fatty acids were C16 : 0 (22.7 %), C19 : 0 cyclo ω8c (17.9 %) and summed feature 7 (29.0 %). Based on the evidence, strain 516T represents a novel species of the genus Lactococcus , for which the name Lactococcus formosensis sp. nov. is proposed. The type strain is 516T ( = NBRC 109475T = BCRC 80576T)., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.052811-0