Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia)-Reference-Cited by-同舟云学术

Lactobacillus pobuzihii sp. nov., isolated from pobuzihi (fermented cummingcordia)

Published:2010-08-01 Issue:8 Volume:60 Page:1914-1917
ISSN:1466-5026
Container-title:International Journal of Systematic and Evolutionary Microbiology
language:en
Short-container-title:

Author:

Chen Yi-Sheng¹²,Miyashita Mika³,Suzuki Ken-ichiro³,Sato Hajime³,Hsu Jar-Sheng⁴,Yanagida Fujitoshi¹

Affiliation:

1. The Institute of Enology and Viticulture, Yamanashi University, 1-13-1, Kitashin, Kofu, Yamanashi 400-0005, Japan

2. Department of Biotechnology, Ming Chuan University, No. 5, De-Ming Rd, Gui-Shan Township, Taoyuan County 333, Taiwan, ROC

3. NITE Biological Resource Center (NBRC), Department of Biotechnology, National Institute of Technology and Evaluation, 2-5-8 Kazusakamatari, Kisarazu-shi, Chiba 292-0818, Japan

4. Kokumori Foods Co. Ltd, No. 18, Lane 10, Sec. 3, Jhongsiao E. Rd, Da-an District, Taipei City 106, Taiwan, ROC

Abstract

Twenty-one homofermentative lactic acid bacteria were isolated from fermented cummingcordia (pobuzihi), a traditional food in Taiwan. The isolates had identical 16S rRNA gene sequences that were distinct from those of other lactobacilli, and their closest neighbours in the 16S rRNA gene sequence phylogenetic tree were strains of Lactobacillus acidipiscis. Levels of DNA–DNA relatedness between representative pobuzihi isolates and strains of L. acidipiscis were 17 % and below. Furthermore, the new isolates could be differentiated clearly from L. acidipiscis NBRC 102163T and NBRC 102164 in terms of acid production from l-arabinose, rhamnose, mannitol, lactose and 5-ketogluconate. It was concluded that the new isolates represent a single novel species of the genus Lactobacillus, for which the name Lactobacillus pobuzihii sp. nov. is proposed. The type strain is E100301T (=RIFY 6501T =NBRC 103219T =KCTC 13174T).

Publisher

Microbiology Society

Subject

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

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