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Lactobacillus plajomi sp. nov. and Lactobacillus modestisalitolerans sp. nov., isolated from traditional fermented foods
Author(s) -
Mika Miyashita,
Pattaraporn Yukphan,
Winai Chaipitakchonlatarn,
Taweesak Malimas,
Masako Sugimoto,
Mayumi Yoshino,
Yuki Kamakura,
Wanchern Potacharoen,
Somboon Tanasupawat,
Naoto Tanaka,
Yasuyoshi Nakagawa,
Kenichiro Suzuki
Publication year - 2015
Publication title -
international journal of systematic and evolutionary microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.925
H-Index - 173
eISSN - 1466-5034
pISSN - 1466-5026
DOI - 10.1099/ijs.0.000290
Subject(s) - biology , lactobacillus , fermentation in food processing , microbiology and biotechnology , fermentation , food science , bacteria , lactic acid , genetics
Three Lactobacillus-like strains, NB53T, NB446T and NB702, were isolated from traditional fermented food in Thailand. Comparative 16S rRNA gene sequence analysis indicated that these strains belong to the Lactobacillus plantarum group. Phylogenetic analysis based on the dnaK, rpoA, pheS and recA gene sequences indicated that these three strains were distantly related to known species present in the L. plantarum group. DNA-DNA hybridization with closely related strains demonstrated that these strains represented two novel species; the novel strains could be differentiated based on chemotaxonomic and phenotypic characteristics. Therefore, two novel species of the genus Lactobacillus, Lactobacillus plajomi sp. nov. (NB53T) and Lactobacillus modestisalitolerans sp. nov. (NB446T and NB702), are proposed with the type strains NB53T ( = NBRC 107333T = BCC 38054T) and NB446T ( = NBRC 107235T = BCC 38191T), respectively.

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