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  • Title: Lactobacillus nantensis sp. nov., isolated from French wheat sourdough.
    Author: Valcheva R, Ferchichi MF, Korakli M, Ivanova I, Gänzle MG, Vogel RF, Prévost H, Onno B, Dousset X.
    Journal: Int J Syst Evol Microbiol; 2006 Mar; 56(Pt 3):587-591. PubMed ID: 16514032.
    Abstract:
    A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinting analyses. Cells were Gram-positive, homofermentative rods. Comparative 16S rRNA gene sequence analysis of the representative strain LP33T indicated that these strains belong to the genus Lactobacillus and that they formed a branch distinct from their closest relatives Lactobacillus farciminis, Lactobacillus alimentarius, Lactobacillus paralimentarius and Lactobacillus mindensis. DNA-DNA reassociation experiments with the three phylogenetically closest Lactobacillus species confirmed that LP33T (= DSM 16982T = CIP 108546T = TMW 1.1265T) represents the type strain of a novel species, for which the name Lactobacillus nantensis sp. nov. is proposed.
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