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Volume 72, Issue 5

sp. nov., isolated from fermented cereal foods Open Access

Abstract

Genomic characterization of revealed that strains which were previously identified as are genetically heterogeneous. The 16S rRNA gene sequences of strains FUA3430, FUA3583, C5, FUA3115 and FUA3119, were 99.6 % identical to but the core genome analysis revealed that these strains share less than 93 % average nucleotide identity (ANI) with the type strain DSM 15814. Because the ANI value is below the threshold for delineation of bacterial species, we propose the novel species sp. nov. with the type strain FUA3430 (=DSM 113338=LMG 32478). Strains of have smaller genomes than , lack the cluster which is responsible for 1,2-propanediol utilization in , and lack genes involved in ethanolamine utilization. Two strains of the novel species (FUA3430 and FUA3583) were compared to FUA3214. Analysis of the cellular fatty acid composition and metabolite analysis did not reveal significant differences between sp. nov. and FUA3124. Although the growth requirements with respect to temperature and pH were very similar, only the strain of utilized melibiose and -xylose. Morphological differences were also seen in the colony and cell size of the novel compared to .

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  • Accepted:
  • Published Online:
Keyword(s): Furfurilactobacillus , lactic acid bacteria , Lactobacillus , Mahewu , millet and sourdough
Funding
This study was supported by the:
  • European Cooperation in Science and Technology (Award sourdomics)
    • Principle Award Recipient: M.Goretti Llamas-Arriba
  • European Cooperation in Science and Technology (Award Sourdomics)
    • Principle Award Recipient: VeraD'Amico
  • Canada Research Chairs (Award Food Microbiology)
    • Principle Award Recipient: MichaelGänzle
© 2022 The Authors
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.
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2022-05-23
2024-04-26
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Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods
Int J Syst Evol Microbiol 72, 005386 (2022); https://doi.org/10.1099/ijsem.0.005386
/content/journal/ijsem/10.1099/ijsem.0.005386
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