Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga-Reference-Cited by-同舟云学术

Leuconostoc rapi sp. nov., isolated from sous-vide-cooked rutabaga

Published:2015-08-01 Issue:Pt_8 Volume:65 Page:2586-2590
ISSN:1466-5026
Container-title:International Journal of Systematic and Evolutionary Microbiology
language:en
Short-container-title:

Author:

Lyhs Ulrike¹,Snauwaert Isabel²,Pihlajaviita Seija³,Vuyst Luc De⁴,Vandamme Peter²

Affiliation:

1. Ruralia Institute, Seinäjoki Unit, University of Helsinki, Kampusranta 9C, FI-60320 Seinäjoki, Finland

2. Laboratory of Microbiology and BCCM/LMG Bacteria Collection, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium

3. Seinäjoki University of Applied Sciences, School of Food and Agriculture/Hospitality Management, Kampusranta 9, Frami A, FI-60320 Seinäjoki, Finland

4. Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium

Abstract

A Gram-stain-positive, ovoid, lactic acid bacterium, strain LMG 27676T, was isolated from a spoiled sous-vide-cooked rutabaga. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc kimchii and Leuconostoc miyukkimchii as the nearest neighbours (99.1 and 98.8 % 16S rRNA gene sequence similarity towards the type strain, respectively). Phylogenetic analysis of the 16S rRNA gene, multilocus sequence analysis of the pheS, rpoA and atpA genes, and biochemical and genotypic characteristics allowed differentiation of strain LMG 27676T from all established species of the genus Leuconostoc. Strain LMG 27676T ( = R-50029T = MHB 277T = DSM 27776T) therefore represents the type strain of a novel species, for which the name Leuconostoc rapi sp. nov. is proposed.

Publisher

Microbiology Society

Subject

General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology

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