1887

Abstract

The taxonomic positions of seven atypical strains, isolated from artisanal Italian cheeses, were investigated in a polyphasic study. By using 16S rRNA gene sequencing, DNA–DNA hybridization and intergenic transcribed spacer analysis, as well as by examining the phenotypic properties, the novel isolates were shown to constitute a novel enterococcal species. Their closest relatives are and , having a 16S rRNA gene sequence similarity of 96·7 %. This group of strains can be easily differentiated from the other species by DNA–DNA hybridization and by their phenotypic characteristics: the strains do not grow in 6·5 % NaCl, and they do not produce acid from -arabinose, melezitose, melibiose, raffinose or ribose. The name sp. nov. is proposed for this species, with strain DSM 15952 (=LMG 22039) as the type strain.

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2004-09-01
2020-01-26
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vol. , part 5, pp. 1717 - 1721

DNA–DNA relatedness values of sp. nov. and other enterococcal species

Long-fatty acid compositions (%) of sp. nov. and related enterococcal species

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