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Volume 70, Issue 5

sp. nov., isolated from a fermented cassava product Open Access

Abstract

A novel Gram-positive, catalase negative, rod-shaped strain, FI11369, was isolated from , a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were LMG 26013 (99.4 % similarity), NBRC 107333 (99.1 %), DSM 10667 (99.1 %), DSM 20314 (99.0 %), subsp. ATCC 14917 (99.0 %), NBRC 107235 (98.9 %), subsp. DSM 16365 (98.9 %) and NCIMB 15183 (98.8 %). The genome of strain FI11369 was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, DSM 27103, had only a 82.4 % similarity. The main fatty acids of FI11369 were saturated C (18.2 %), unsaturated C ω9 (43.8 %) and cyclopropane C cyclo (10 and/or 6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel species, sp. nov., with the type strain FI11369 (=NCIMB 15148=DSM 108249), is proposed.

  • Received:
  • Accepted:
  • Revised:
  • Published Online:
Keyword(s): Africa , cassava , fermented food , gari and Lactobacillus garii
Funding
This study was supported by the:
  • Gobierno del Principado de Asturias (Award ACA17-16)
    • Principle Award Recipient: Maria Diaz
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10356)
    • Principle Award Recipient: Arjan Narbad
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10346)
    • Principle Award Recipient: Arjan Narbad
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10356)
    • Principle Award Recipient: Melinda J. Mayer
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10356)
    • Principle Award Recipient: Lizbeth Sayavedra
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10346)
    • Principle Award Recipient: Shikha Saha
  • Biotechnology and Biological Sciences Research Council (Award BBS/E/F/000PR10343)
    • Principle Award Recipient: Shikha Saha
© 2020 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution NonCommercial License.
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2020-03-31
2024-04-24
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Lactobacillus garii sp. nov., isolated from a fermented cassava product
Int J Syst Evol Microbiol 70, 3012 (2020); https://doi.org/10.1099/ijsem.0.004121
/content/journal/ijsem/10.1099/ijsem.0.004121
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