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A Lactobacillus strain, designated 203T, previously isolated from Bobal grape must was characterized phylogenetically, genotypically and phenotypically in order to establish whether it represents a novel species. On the basis of the 16S rRNA gene sequence, strain 203T was shown to belong to the genus Lactobacillus, falling within the Lactobacillus alimentarius–Lactobacillus farciminis group and being closely related to the type strains of L. alimentarius, Lactobacillus kimchii and Lactobacillus paralimentarius. DNA–DNA hybridization results confirmed the separate status of strain 203T at the species level. To establish the similarities and differences between 203T and the three aforementioned closest species, the following methods were used: amplified rDNA restriction analysis, analysis of the 16S–23S rDNA intergenic spacer region, random amplification of polymorphic DNA (RAPD) profiling, ribotyping, carbohydrate fermentation and physiological tests. Strain 203T could be differentiated genetically using RAPD analysis and ribotyping. Phenotypically, it can be distinguished from its closest relatives by its ability to grow at pH 3.3, by gas production from gluconate and by certain carbohydrate fermentations. On the basis of these data, strain 203T represents a novel species of the genus Lactobacillus, for which the name Lactobacillus bobalius sp. nov. is proposed. The type strain is 203T (=CECT 7310T =DSM 19674T).
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International Journal of Systematic and Evolutionary Microbiology vol. 58 , part 12, pp. 2699 - 2703
Supplementary Fig. S1. Phylogenetic trees based on 16S rRNA gene sequences constructed using the maximum-parsimony method (a) and the neighbour-joining method (b). [PDF](30 KB)