1887

Abstract

Three lactic acid bacterial (LAB) strains obtained from a Malaysian acid-fermented condiment, tempoyak (made from pulp of the durian fruit), showed analogous but distinct patterns after screening by SDS-PAGE of whole-cell proteins and comparison with profiles of all recognized LAB species. 16S rRNA gene sequencing of one representative strain showed that the taxon belongs phylogenetically to the genus , with its nearest neighbour being (98 % sequence similarity). Biochemical characteristics and DNA–DNA hybridization experiments demonstrated that the strains differ from and represent a single, novel species for which the name sp. nov. is proposed. The type strain is LMG 22556 (=LAB 1679=D-24=CCUG 49949).

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2005-05-01
2019-09-15
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vol. , part 3, pp. 1267 - 1270

Protein profiles and corresponding dendrogram, derived from UPGMA linkage of correlation coefficients ( , expressed as a percentage value for convenience), of strains of sp. nov. and some other species.



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