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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 56, Issue 9

sp. nov., isolated from wheat sourdough in South Korea Free

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).

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Keyword(s): LAB, lactic acid bacteria
SGM
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2006-09-01
2024-04-19
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Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea
Int J Syst Evol Microbiol 56, 2209 (2006); https://doi.org/10.1099/ijs.0.64321-0
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