Lactobacillus siliginis sp. nov., isolated from wheat sourdough in South Korea

• Published in: International journal of systematic and evolutionary microbiology Vol. 56; no. 9; pp. 2209 - 2213
• Main Authors: Aslam, Zubair, Im, Wan-Taek, Ten, Leonid N, Lee, Myung-jin, Kim, Kyoung-Ho, Lee, Sung-Taik
• Format: Journal Article
• Language: English
• Published: Reading Soc General Microbiol 01.09.2006; Society for General Microbiology
• Subjects: Bacteriology; Base Composition; Biological and medical sciences; Cereal and baking product industries; DNA, Bacterial - analysis; Food industries; Food Microbiology; Fundamental and applied biological sciences. Psychology; Korea; Lactobacillus; Lactobacillus - classification; Lactobacillus - isolation & purification; Microbiology; Molecular Sequence Data; RNA, Ribosomal, 16S - analysis; RNA, Ribosomal, 16S - genetics; Systematics; Triticum aestivum; Asia; South Korea; Korea; Lactic acid bacteria; Monocotyledones; Taxonomy; Cereal crop; Gramineae; Angiospermae; Sour dough; Bacteria; Lactobacillaceae; Spermatophyta; New species; Wheat; Triticum aestivum; Lactobacillus
• ISSN: 1466-5026; 1466-5034
• DOI: 10.1099/ijs.0.64321-0

1 Department of Biological Sciences, Korea Advanced Institute of Science and Technology, 373-1, Guseong-dong, Yuseong-gu, Daejeon 305-701, Republic of Korea 2 National University of Uzbekistan, Students Town, Tashkent 700-174, Uzbekistan Correspondence Sung-Taik Lee e_stlee{at}kaist.ac.kr The taxonomic position of two lactic-acid-producing bacterial strains, isolated from wheat sourdough in South Korea, was studied using a polyphasic approach. Phylogenetic analysis on the basis of 16S rRNA gene sequences and biochemical and physiological characteristics indicated these two strains to be members of the genus Lactobacillus . They had high 16S rRNA gene sequence similarity (98.5 %) with Lactobacillus rossiae DSM 15814 T and very low (<94.0 %) similarity with any other recognized species of the genus Lactobacillus . These two strains (designated M1-212 T and M2-236) were heterofermentative, facultatively anaerobic, Gram-positive, non-spore-forming, non-motile, short rod-shaped bacteria. The optimum growth temperature for these strains was 30 °C (no growth at 15 or 45 °C) and they were able to tolerate 5 % (w/v) NaCl. The G+C content of the genomic DNA of the two strains was 45.5 mol%, within the range of values reported for the genus Lactobacillus (32–53 mol%). The peptidoglycan was of the A3 ( L -lys– D -glu– L -Ala) type. Physiological, biochemical and genotypic data, as well as results of DNA–DNA hybridization of the genomic DNA with one of the closest phylogenetic relatives, L. rossiae DSM 15814 T , indicated that the strains represent a novel species of the genus Lactobacillus , for which the name Lactobacillus siliginis sp. nov. is proposed. The type strain is M1-212 T (=KCTC 3985 T =NBRC 101315 T ). Abbreviations: LAB, lactic acid bacteria The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains M1-212 T and M2-236 are DQ168027 and DQ168028 , respectively. Figures showing cells of strain M1-212 T and PCR-generated DNA fingerprints of strains M1-212 T , M2-236 and L. rossiae DSM 15814 T are available as supplementary material in IJSEM Online.