Open AccessLactobacillus hammesii sp. nov., isolated from French sourdough
Author(s) -
Rosica Valcheva,
Maher Korakli,
Bernard Onno,
Hervé Prévost,
И. Иванова,
Matthias A. Ehrmann,
Xavier Dousset,
Michael G. Gänzle,
Rudi F. Vogel
Publication year - 2005
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.0.63311-0
Subject(s) - biology , lactobacillus , lactobacillus sakei , 16s ribosomal rna , lactobacillus plantarum , microbiology and biotechnology , lactobacillus salivarius , genotyping , strain (injury) , gene , ribosomal rna , genetics , bacteria , genotype , lactic acid , anatomy
Twenty morphologically different strains were chosen from French wheat sourdough isolates. Cells were Gram-positive, non-spore-forming, non-motile rods. The isolates were identified using amplified-fragment length polymorphism, randomly amplified polymorphic DNA and 16S rRNA gene sequence analysis. All isolates were members of the genus Lactobacillus. They were identified as representing Lactobacillus plantarum, Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus spicheri and Lactobacillus sakei. However, two isolates (LP38(T) and LP39) could be clearly discriminated from recognized Lactobacillus species on the basis of genotyping methods. 16S rRNA gene sequence similarity and DNA-DNA relatedness data indicate that the two strains belong to a novel Lactobacillus species, for which the name Lactobacillus hammesii is proposed. The type strain is LP38(T) (=DSM 16381(T)=CIP 108387(T)=TMW 1.1236(T)).
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