sp. nov., isolated from French wheat sourdough Free

Abstract

A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinting analyses. Cells were Gram-positive, homofermentative rods. Comparative 16S rRNA gene sequence analysis of the representative strain LP33 indicated that these strains belong to the genus and that they formed a branch distinct from their closest relatives , , and . DNA–DNA reassociation experiments with the three phylogenetically closest species confirmed that LP33 (=DSM 16982=CIP 108546=TMW 1.1265) represents the type strain of a novel species, for which the name sp. nov. is proposed.

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/ijs.0.63619-0
2006-03-01
2024-03-29
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/56/3/587.html?itemId=/content/journal/ijsem/10.1099/ijs.0.63619-0&mimeType=html&fmt=ahah

References

  1. Bervas E. 1991; Mise au point de levains bactériens pour la panification . Thèse de Doctorat, Université Blaise Pascal, Clermont-Ferrand, France (in French
  2. Böcker G., Vogel R. F., Hammes W. P. 1990; Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig-Präparat. Getreide Mehl Brot 44:269–274 (in German
    [Google Scholar]
  3. Cai Y., Okada H., Mori H., Benno Y., Nakase T. 1999; Lactobacillus paralimentarius sp. nov., isolated from sourdough. Int J Syst Bacteriol 49:1451–1455 [CrossRef]
    [Google Scholar]
  4. Corsetti A., Lavermicocca P., Morea M., Baruzzi F., Tosti N., Gobbetti M. 2001; Phenotypic and molecular identification and clustering of lactic acid bacteria and yeasts from wheat (species Triticum durum and Triticum aestivum ) sourdoughs of Southern Italy. Int J Food Microbiol 64:95–104 [CrossRef]
    [Google Scholar]
  5. Corsetti A., Settanni L., van Sinderen D., Felis G. E., Dellaglio F., Gobbetti M. 2005; Lactobacillus rossii sp. nov. isolated from wheat sourdough. Int J Syst Evol Microbiol 55:35–40 [CrossRef]
    [Google Scholar]
  6. De Ley J., Cattoir H., Reynaerts A. 1970; The quantitative measurement of DNA hybridization from renaturation rates. Eur J Biochem 12:133–142 [CrossRef]
    [Google Scholar]
  7. De Vuyst L., Schrijvers V., Paramithiotis S., Hoste B., Vancanneyt M., Swings J., Kalantzopoulos G., Tsakalidou E., Messens W. 2002; The biodiversity of lactic acid bacteria in Greek traditional wheat sourdoughs is reflected in both composition and metabolite formation. Appl Environ Microbiol 68:6059–6069 [CrossRef]
    [Google Scholar]
  8. Ehrmann M. A., Muller M. R., Vogel R. F. 2003; Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov. Int J Syst Evol Microbiol 53:7–13 [CrossRef]
    [Google Scholar]
  9. Escara J. F., Hutton J. R. 1980; Thermal stability and renaturation of DNA in dimethyl sulfoxide solutions: acceleration of the renaturation rate. Biopolymers 19:1315–1327 [CrossRef]
    [Google Scholar]
  10. Ezaki T., Hashimoto Y., Yabuuchi E. 1989; Fluorometric deoxyribonucleic acid-deoxyribonucleic acid hybridization in microdilution wells as an alternative to membrane filter hybridization in which radioisotopes are used to determine genetic relatedness among bacterial strains. Int J Syst Bacteriol 39:224–229 [CrossRef]
    [Google Scholar]
  11. Gabriel V., Lefebvre D., Vayssier Y., Faucher C. 1999; Characterisation of microflora from natural sourdoughs. Microbiol Aliment Nutr 17:171–179
    [Google Scholar]
  12. Galli A., Franzetti L., Fortina M. G. 1988; Isolation and identification of sourdough microflora. Microbiol Aliment Nutr 6:345–351
    [Google Scholar]
  13. Gancheva A., Pot B., Vanhonacker K., Hoste B., Kersters K. 1999; A polyphasic approach towards the identification of strains belonging to Lactobacillus acidophilus and related species. Syst Appl Microbiol 22:573–585 [CrossRef]
    [Google Scholar]
  14. Gevers D., Huys G., Swings J. 2001; Applicability of rep-PCR fingerprinting for identification of Lactobacillus species. FEMS Microbiol Lett 205:31–36 [CrossRef]
    [Google Scholar]
  15. Hammes W. P., Gänzle M. G. 1998; Sourdough breads and related products. In Microbiology of Fermented Foods vol 1 pp  199–216 Edited by Woods B. J. B. London: Chapman & Hall;
    [Google Scholar]
  16. Huß V. A. R., Festl H., Schleifer K. H. 1983; Studies on the spectrophotometric determination of DNA hybridization from renaturation rates. Syst Appl Microbiol 4:184–192 [CrossRef]
    [Google Scholar]
  17. Kandler O., Weiss N. 1986; The genus Lactobacillus . In Bergey's Manual of Systematic Bacteriology vol 2 pp  1208–1234 Edited by Sneath P. H. A., Mair N. S., Sharpe M. E., Holt J. G. Baltimore: Williams & Wilkins;
    [Google Scholar]
  18. Mäntynen V. H., Korhola M., Gudmundsson H., Turakainen H., Alfredsson G. A., Salovaara H., Lindström K. 1999; A polyphasic study on the taxonomic position of industrial sourdough yeasts. Syst Appl Microbiol 22:87–96 [CrossRef]
    [Google Scholar]
  19. Marmur J. 1961; A procedure for the isolation of deoxyribonucleic acid for micro-organisms. J Mol Biol 3:208–218 [CrossRef]
    [Google Scholar]
  20. Meroth C. B., Walter J., Hertel C., Brandt M. J., Hammes W. P. 2003; Monitoring the bacterial population dynamics in sourdough fermentation processes by using PCR-denaturing gradient gel electrophoresis. Appl Environ Microbiol 69:475–482 [CrossRef]
    [Google Scholar]
  21. Meroth C. B., Hammes W. P., Hertel C. 2004; Characterisation of the microbiota of rice sourdoughs and description of Lactobacillus spicheri sp. nov. Syst Appl Microbiol 27:151–159 [CrossRef]
    [Google Scholar]
  22. Mesbah M., Whitman W. B. 1989; Measurement of deoxyguanosine/thymidine ratios in complex mixtures by high-performance liquid chromatography for determination of the mole percentage guanine + cytosine of DNA. J Chromatogr 479:297–306 [CrossRef]
    [Google Scholar]
  23. Müller M. R., Ehrmann M. A., Vogel R. F. 2000; Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period. Int J Syst Evol Microbiol 50:2127–2133 [CrossRef]
    [Google Scholar]
  24. Onno B., Roussel P. 1994; Technologie et microbiologie de la panification au levain. In Bactéries lactiques vol II pp  293–321 Edited by de Roissart H., Luquet F. M. Uriage, France: Lorica (in French;
    [Google Scholar]
  25. Ottogalli G., Galli A., Foschino R. 1996; Italian bakery products obtained with sourdough: characterization of the typical microflora. Adv Food Sci 18:131–144
    [Google Scholar]
  26. Reuter G. 1983; Lactobacillus alimentarius sp. nov., nom. rev. and Lactobacillus farciminis sp. nov., nom. rev.. Syst Appl Microbiol 4277–279 [CrossRef]
    [Google Scholar]
  27. Rocha J. M., Malcata F. X. 1999; On the microbiological profile of traditional Portuguese sourdough. J Food Prot 62:1416–1429
    [Google Scholar]
  28. Schleifer K. H., Kandler O. 1972; Peptidoglycan types of bacterial cell walls and their taxonomic implications. Bacteriol Rev 36:407–477
    [Google Scholar]
  29. Stackebrandt E. G., Goebel B. M. 1994; Taxonomic note: a place for DNA-DNA reassociation and 16S rRNA sequence analysis in the present species definition in bacteriology. Int J Syst Bacteriol 44:846–849 [CrossRef]
    [Google Scholar]
  30. Stolz P., Hammes W. P., Vogel R. F. 1996; Maltose-phosphorylase and hexokinase activity in lactobacilli from traditionally prepared sourdoughs. Adv Food Sci 18:1–6
    [Google Scholar]
  31. Valcheva R., Korakli M., Onno B., Prévost H., Ivanova I., Ehrmann M. A., Dousset X., Gänzle M. G., Vogel R. F. 2005; Lactobacillus hammesii sp. nov., isolated from French sourdough. Int J Syst Evol Microbiol 55:763–767 [CrossRef]
    [Google Scholar]
  32. Vancanneyt M., Neysens P., De Wachter M. 8 other authors 2005; Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs. Int J Syst Evol Microbiol 55:615–620 [CrossRef]
    [Google Scholar]
  33. Vogel R. F., Knorr R., Muller M. R., Steudel U., Ganzle M. G., Ehrmann M. A. 1999; Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76:403–411 [CrossRef]
    [Google Scholar]
  34. Weisburg W. G., Barns S. M., Pelletier D. A., Lane D. J. 1991; 16S ribosomal DNA amplification for phylogenetic study. J Bacteriol 173:697–703
    [Google Scholar]
  35. Yoon J. H., Kang S. S., Mheen T. I. 7 other authors 2000; Lactobacillus kimchii sp. nov., a new species from kimchi. Int J Syst Evol Microbiol 50:1789–1795
    [Google Scholar]
http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/ijs.0.63619-0
Loading
/content/journal/ijsem/10.1099/ijs.0.63619-0
Loading

Data & Media loading...

Supplements

Supplementary material 1

PDF

Most cited Most Cited RSS feed