%0 Journal Article %A Tong, Huichun %A Dong, Xiuzhu %T Lactobacillus concavus sp. nov., isolated from the walls of a distilled spirit fermenting cellar in China %D 2005 %J International Journal of Systematic and Evolutionary Microbiology, %V 55 %N 5 %P 2199-2202 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.63509-0 %K DAP, 2, 6-diaminopimelic acid %I Microbiology Society, %X Two novel Lactobacillus strains, C-5-1T and HB5, were isolated from the walls of a distilled spirit fermenting cellar in Hebei province, China. The strains were Gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. They produced 5 % (−)-d/95 % (+)-l lactic acid exclusively from glucose fermentation, but were catalase-negative. Both strains fermented N-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and β-gentiobiose. The mean DNA G+C content of the two strains was 46·9±0·8 mol% (46·4 mol% for the type strain, C-5-1T). Phylogenetic analysis based on 16S rRNA gene sequence similarity showed that strain C-5-1T was clustered in the Lactobacillus casei/Pediococcus phylogenetic group and was closely related to Pediococcus dextrinicus JCM 5887T (97·9 % similarity), followed by Lactobacillus algidus JCM 10491T (93·9 % similarity). The DNA–DNA relatedness between the type strain C-5-1T and P. dextrinicus JCM 5887T and L. algidus JCM 10491T was only 5·4 and 4·3 %, respectively. Therefore, based on phenotypic, genotypic and phylogenetic analyses, a novel Lactobacillus species, Lactobacillus concavus sp. nov., is proposed. The type strain is C-5-1T (=AS 1.5017T=LMG 22739T). %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63509-0