1887

Abstract

The taxonomic position of two lactic-acid-producing bacterial strains, isolated from wheat sourdough in South Korea, was studied using a polyphasic approach. Phylogenetic analysis on the basis of 16S rRNA gene sequences and biochemical and physiological characteristics indicated these two strains to be members of the genus . They had high 16S rRNA gene sequence similarity (98.5 %) with DSM 15814 and very low (<94.0 %) similarity with any other recognized species of the genus . These two strains (designated M1-212 and M2-236) were heterofermentative, facultatively anaerobic, Gram-positive, non-spore-forming, non-motile, short rod-shaped bacteria. The optimum growth temperature for these strains was 30 °C (no growth at 15 or 45 °C) and they were able to tolerate 5 % (w/v) NaCl. The G+C content of the genomic DNA of the two strains was 45.5 mol%, within the range of values reported for the genus (32–53 mol%). The peptidoglycan was of the A3 (-lys–-glu–-Ala) type. Physiological, biochemical and genotypic data, as well as results of DNA–DNA hybridization of the genomic DNA with one of the closest phylogenetic relatives, DSM 15814, indicated that the strains represent a novel species of the genus , for which the name sp. nov. is proposed. The type strain is M1-212 (=KCTC 3985=NBRC 101315).

Loading

Article metrics loading...

/content/journal/ijsem/10.1099/ijs.0.64321-0
2006-09-01
2020-01-25
Loading full text...

Full text loading...

/deliver/fulltext/ijsem/56/9/2209.html?itemId=/content/journal/ijsem/10.1099/ijs.0.64321-0&mimeType=html&fmt=ahah

References

  1. Buck, J. D. ( 1982; ). Nonstaining (KOH) method for determination of Gram reactions of marine bacteria. Appl Environ Microbiol 44, 992–993.
    [Google Scholar]
  2. Cappuccino, J. G. & Sherman, N. ( 2002; ). Microbiology: a Laboratory Manual, 6th edn. Upper Saddle River, NJ: Pearson Education, Inc. Benjamin Cummings.
  3. Corsetti, A., Settanni, L., Sinderen, D., Felis, G. E., Dellaglio, F. & Gobbetti, M. ( 2005; ). Lactobacillus rossiae sp. nov., isolated from wheat sourdough. Int J Syst Evol Microbiol 55, 35–40.[CrossRef]
    [Google Scholar]
  4. Damiani, P., Gobbetti, M., Cossignani, L., Corsetti, A., Simonetti, M. S. & Rossi, J. ( 1996; ). The sourdough microflora. Characterization of hetero- and homofermentative lactic acid bacteria, yeasts and their interactions on the basis of the volatile compounds produced. Lebensm-Wiss Technol 29, 63–70.[CrossRef]
    [Google Scholar]
  5. 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]
  6. Farrow, J. A. E., Phillips, B. A. & Collins, M. D. ( 1986; ). Nucleic acid studies on some heterofermentative lactobacilli: description of Lactobacillus malefermentans sp. nov. and Lactobacillus parabuchneri sp. nov. FEMS Microbiol Lett 55, 163–168.
    [Google Scholar]
  7. Felsenstein, J. ( 1985; ). Confidence limit on phylogenies: an approach using the bootstrap. Evolution 39, 783–791.[CrossRef]
    [Google Scholar]
  8. Fitch, W. M. ( 1972; ). Toward defining the course of evolution: minimum change for a specific tree topology. Syst Zool 20, 406–416.
    [Google Scholar]
  9. Gänzle, M. G., Ehrmann, M. & Hammes, W. P. ( 1998; ). Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation. Appl Environ Microbiol 64, 2616–2623.
    [Google Scholar]
  10. Hall, T. A. ( 1999; ). BioEdit: a user-friendly biological sequence alignment editor and analysis program for Windows 95/98/NT. Nucleic Acids Symp Ser 41, 95–98.
    [Google Scholar]
  11. Hammes, W. P. & Vogel, R. F. ( 1995; ). The genus Lactobacillus. In The Lactic Acid Bacteria, vol. 2, The Genera of Lactic Acid Bacteria, pp. 19–54. Edited by B. J. B. Wood & W. H. Holzapfel. London: Blackie Academic & Professional.
  12. Kandler, O. & Weiss, N. ( 1986; ). Genus Lactobacillus Beijerinck 1901. In Bergey's Manual of Systematic Bacteriology, vol. 2, pp. 1209–1234. Edited by P. H. A. Sneath, N. S. Mair, M. E. Sharpe & J. G. Holt. Baltimore: Williams & Wilkins.
  13. Kim, M. K., Im, W.-T., Ohta, H., Lee, M. & Lee, S.-T. ( 2005; ). Sphingopyxis granuli sp. nov., a β-glucosidase producing bacterium in the family Sphingomonadaceae in α-4 subclass of the Proteobacteria. J Microbiol 43, 152–157.
    [Google Scholar]
  14. Kimura, M. ( 1983; ). The Neutral Theory of Molecular Evolution. Cambridge: Cambridge University Press.
  15. Kleynmans, U., Heinzl, H. & Hammes, W. P. ( 1989; ). Lactobacillus suebicus sp. nov., an obligately heterofermentative Lactobacillus species isolated from fruit mashes. Syst Appl Microbiol 11, 267–271.[CrossRef]
    [Google Scholar]
  16. Kline, L. & Sugihara, T. F. ( 1971; ). Microorganisms of the San Francisco sour dough bread process. II. Isolation and characterization of undescribed bacterial species responsible for the souring activity. Appl Microbiol 21, 459–465.
    [Google Scholar]
  17. Kumar, S., Tamura, K. & Nei, M. ( 2004; ). mega3: integrated software for molecular evolutionary genetics analysis and sequence alignment. Brief Bioinform 5, 150–163.[CrossRef]
    [Google Scholar]
  18. Leisner, J. J., Vancanneyt, M., Lefebvre, K., Vandemeulebroecke, K., Hoste, B., Vilalta, N. E., Rusul, G. & Swings, J. ( 2002; ). Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia. Int J Syst Evol Microbiol 52, 927–931.[CrossRef]
    [Google Scholar]
  19. Martinez-Anaya, M. A. ( 1996; ). Enzymes and bread flavor. J Agric Food Chem 44, 2469–2480.[CrossRef]
    [Google Scholar]
  20. Meignen, B., Onno, B., Gélinas, P., Infantes, M., Guilois, S. & Cahagnier, B. ( 2001; ). Optimization of sourdough fermentation with Lactobacillus brevis and baker's yeast. Food Microbiol 18, 239–245.[CrossRef]
    [Google Scholar]
  21. Mesbah, M., Premachandran, U. & Whitman, W. B. ( 1989; ). Precise measurement of the G+C content of deoxyribonucleic acid by high-performance liquid chromatography. Int J Syst Bacteriol 39, 159–167.[CrossRef]
    [Google Scholar]
  22. Moore, D. D. ( 1995; ). Preparation and analysis of DNA. In Current Protocols in Molecular Biology, pp. 2.10–2.12. Edited by F. W. Ausubel, R. Brent, R. E. Kingston, D. D. Moore, J. G. Seidman, J. A. Smith & K Struhl. New York: Wiley.
  23. Rippka, R., Coursin, T., Hess, W. & 7 other authors ( 2000; ). Prochlorococcus marinus Chisholm et al. 1992 subsp. pastoris subsp. nov. strain PCC 9511, the first axenic chlorophyll a 2/b 2-containing cyanobacterium (Oxyphotobacteria). Int J Syst Evol Microbiol 50, 1833–1847.
    [Google Scholar]
  24. Saitou, N. & Nei, M. ( 1987; ). The neighbor-joining method: a new method for reconstructing phylogenetic trees. Mol Biol Evol 4, 406–425.
    [Google Scholar]
  25. Stackebrandt, E. & 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]
  26. Thompson, J. D., Gibson, T. J., Plewniak, F., Jeanmougin, F. & Higgins, D. G. ( 1997; ). The clustal_x windows interface: flexible strategies for multiple sequence alignment aided by quality analysis tools. Nucleic Acids Res 25, 4876–4882.[CrossRef]
    [Google Scholar]
  27. 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]
  28. Valcheva, R., Ferchichi, M., Korakli, M., Ivanova, I., Gänzle, M. G., Vogel, R. F., Prévost, H., Onno, B. & Dousset, X. ( 2006; ). Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. Int J Syst Evol Microbiol 56, 587–591.[CrossRef]
    [Google Scholar]
  29. 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]
  30. Vogel, R. F., Böcker, G., Stolz, P. & 7 other authors ( 1994; ). Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int J Syst Bacteriol 44, 223–229.[CrossRef]
    [Google Scholar]
  31. Vogel, R. F., Knorr, R., Müller, M. R. A., Steudel, U., Gänzle, M. G. & Ehrmann, M. ( 1999; ). Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76, 403–411.[CrossRef]
    [Google Scholar]
  32. Wayne, L. G., Brenner, D. J., Colwell, R. R. & 9 other authors ( 1987; ). Report of the ad hoc committee on reconciliation of approaches to bacterial systematics. Int J Syst Bacteriol 37, 463–464.[CrossRef]
    [Google Scholar]
  33. Weiss, N. & Schillinger, U. ( 1984; ). Lactobacillus sanfrancisco sp. nov., nom. rev. Syst Appl Microbiol 5, 230–232.[CrossRef]
    [Google Scholar]
  34. Wieser, M. & Busse, H.-J. ( 2000; ). Rapid identification of Staphylococcus epidermidis. Int J Syst Evol Microbiol 50, 1087–1093.[CrossRef]
    [Google Scholar]
http://instance.metastore.ingenta.com/content/journal/ijsem/10.1099/ijs.0.64321-0
Loading
/content/journal/ijsem/10.1099/ijs.0.64321-0
Loading

Data & Media loading...

Supplements

Phase-contrast photomicrograph of cells of M1-212 grown on MRS agar. Bar, 4 µm.

IMAGE

PCR-generated DNA fingerprints from BOX-PCR, REP-PCR and ERIC-PCR of strains M1-212 , M2-236 and DSM 15814 . [PDF](24 KB)

PDF

Most cited articles

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error