Affiliation:
1. Food Innovation and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
2. Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
3. CSIR-Food Research Institute, Accra, Ghana
4. CSIR College of Science and Technology, Accra, Ghana
Abstract
A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were
Lactobacillus xiangfangensis
LMG 26013T (99.4 % similarity),
Lactobacillus plajomi
NBRC 107333T (99.1 %),
Lactobacillus paraplantarum
DSM 10667T (99.1 %),
Lactobacillus pentosus
DSM 20314T (99.0 %),
Lactobacillus plantarum
subsp.
plantarum
ATCC 14917T (99.0 %),
Lactobacillus modestisalitolerans
NBRC 107235T (98.9 %),
Lactobacillus plantarum
subsp.
argentoratensis
DSM 16365T (98.9 %) and
Lactobacillus daowaiensis
NCIMB 15183T (98.8 %). The genome of strain FI11369T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative,
L. xiangfangensis
DSM 27103T, had only a 82.4 % similarity. The main fatty acids of FI11369T were saturated C16 : 0 (18.2 %), unsaturated C18 : 1
ω9c (43.8 %) and cyclopropane C19 : 0 cyclo (ω10c and/or ω6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel
Lactobacillus
species,
Lactobacillus garii
sp. nov., with the type strain FI11369T (=NCIMB 15148=DSM 108249), is proposed.
Funder
Biotechnology and Biological Sciences Research Council
Gobierno del Principado de Asturias
Subject
General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology
Cited by
10 articles.
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