@article{mbs:/content/journal/ijsem/10.1099/ijs.0.070938-0, author = "Chang, Chi-huan and Chen, Yi-sheng and Lee, Tzu-tai and Chang, Yu-chung and Yu, Bi", title = "Lactobacillus formosensis sp. nov., a lactic acid bacterium isolated from fermented soybean meal", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2015", volume = "65", number = "Pt_1", pages = "101-106", doi = "https://doi.org/10.1099/ijs.0.070938-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.070938-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", abstract = "A Gram-reaction-positive, catalase-negative, facultatively anaerobic, rod-shaped lactic acid bacterium, designated strain S215T, was isolated from fermented soybean meal. The organism produced d-lactic acid from glucose without gas formation. 16S rRNA gene sequencing results showed that strain S215T had 98.74–99.60 % sequence similarity to the type strains of three species of the genus Lactobacillus ( Lactobacillus farciminis BCRC 14043T, Lactobacillus futsaii BCRC 80278T and Lactobacillus crustorum JCM 15951T). A comparison of two housekeeping genes, rpoA and pheS, revealed that strain S215T was well separated from the reference strains of species of the genus Lactobacillus . DNA–DNA hybridization results indicated that strain S215T had DNA related to the three type strains of species of the genus Lactobacillus (33–66 % relatedness). The DNA G+C content of strain S215T was 36.2 mol%. The cell walls contained peptidoglycan of the d-meso-diaminopimelic acid type and the major fatty acids were C18 : 1ω9c, C16 : 0 and C19 : 0 cyclo ω10c/C19 : 1ω6c. Phenotypic and genotypic features demonstrated that the isolate represents a novel species of the genus Lactobacillus , for which the name Lactobacillus formosensis sp. nov. is proposed. The type strain is S215T ( = NBRC 109509T = BCRC 80582T).", }