Lactobacillus futsaii sp nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products
Lactobacillus futsaii sp nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products
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DOI：
10.1099/ijs.0.030619-0
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发表时间：
2012-03-01
影响因子：
2.8
通讯作者：
Watanabe, Koichi
中科院分区：
文献类型：
--
作者：
Chao, Shiou-Huei;Kudo, Yuko;Watanabe, Koichi
从发酵芥菜中分离到3株革兰氏染色阳性菌株，均为杆状、不运动、无孢子、兼性厌氧、同型发酵，不显示过氧化氢酶活性。16 S rRNA、pheS和rpoA基因序列的比较分析表明，新菌株是乳杆菌属的成员。根据16 S rRNA基因序列分析，模式菌株甲壳乳杆菌（Lactobacillus crustorum）（98.7%相似性）、粪肠乳杆菌（Lactobacillus farciminis）（98.9%相似性）和明登乳杆菌（Lactobacillus mindensis）（97.9%相似性）是最接近的邻居。然而，与这些菌株的DNA-DNA再结合值小于50%。表型和基因型特征表明，这些分离株代表乳杆菌属的一个新菌种，建议将其命名为弗赛乳杆菌（Lactobacillus futsaii sp. nov.）;模式菌株为YM 0097（T）（=JCM 17355（T）=BCRC 80278（T））。
Three Gram-stain-positive strains were isolated from fermented mustard and were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence analysis, the type strains of Lactobacillus crustorum (98.7% similarity), Lactobacillus farciminis (98.9 %) and Lactobacillus mindensis (97.9 %) were the closest neighbours. However, DNA-DNA reassociation values with these strains were less than 50%. Phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus futsaii sp. nov. is proposed; the type strain is YM 0097(T) (=JCM 17355(T)=BCRC 80278(T)).