Affiliation:
1. Department of Food Science and Microbiology – Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy
Abstract
The taxonomic positions of seven atypicalEnterococcusstrains, isolated from artisanal Italian cheeses, were investigated in a polyphasic study. By using 16S rRNA gene sequencing, DNA–DNA hybridization and intergenic transcribed spacer analysis, as well as by examining the phenotypic properties, the novel isolates were shown to constitute a novel enterococcal species. Their closest relatives areEnterococcus sulfureusandEnterococcus saccharolyticus, having a 16S rRNA gene sequence similarity of 96·7 %. This group of strains can be easily differentiated from the otherEnterococcusspecies by DNA–DNA hybridization and by their phenotypic characteristics: the strains do not grow in 6·5 % NaCl, and they do not produce acid froml-arabinose, melezitose, melibiose, raffinose or ribose. The nameEnterococcus italicussp. nov. is proposed for this species, with strain DSM 15952T(=LMG 22039T) as the type strain.
Subject
General Medicine,Ecology, Evolution, Behavior and Systematics,Microbiology
Cited by
53 articles.
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