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Volume 65, Issue Pt_11

sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo Free

Abstract

Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. The analysis of the 16S rRNA gene sequence revealed that the isolate was most closely related to WS 4626 (98.93 %), XDB9 (96.95 %) and 34hs-1 (96.94 %). The DNA–DNA relatedness of the isolate with LMG 26643, DSM 23493 and DSM 18869 was 41 %, 16 % and 15 %, respectively. The internal transcribed spacer-PCR profile of the isolate was different from those of closely related bacteria. The cell-wall peptidoglycan type was A4α, -Lys--Asp and the major fatty acids were iso-C15 : 0, anteiso-C15 : 0, anteiso-C17 : 0 and iso-C17 : 0 and iso-C17 : 1ω10. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6. Ribose was the only whole-cell sugar detected. The DNA G+C content was 38 mol%. Based on the results of the phenotypic and genotypic characterization, it was concluded that the isolate represents a novel species of the genus , for which the name of sp. nov. is proposed. NM73 ( = DSM 25583 = LMG 26837) represents the type strain.

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2015-11-01
2024-04-20
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Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo
Int J Syst Evol Microbiol 65, 4256 (2015); https://doi.org/10.1099/ijsem.0.000570
/content/journal/ijsem/10.1099/ijsem.0.000570
/content/journal/ijsem/10.1099/ijsem.0.000570
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