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  • Title: Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov.
    Author: Schuster JA, Klingl A, Vogel RF, Ehrmann MA.
    Journal: Syst Appl Microbiol; 2019 Nov; 42(6):126023. PubMed ID: 31668878.
    Abstract:
    Microbiota analysis of blown pack spoiled salami revealed five distinguishable Lactobacillus isolates we could not assign to a known species. Two of the isolates (TMW 1.2172T and TMW 1.1920) are rod-shaped, whilst three isolates (TMW 1.2098T, TMW 1.2118 and TMW 1.2188) appear coccus shaped or as short rods. All isolates are Gram-stain positive, facultative anaerobic, catalase and oxidase negative, non-motile and non-sporulating. Phylogenetic analysis of the 16S rRNA, dnaK, pheS and rpoA gene sequences revealed two distinct lineages within the genus Lactobacillus (L.). The isolates are members of the Lactobacillus alimentarius group with Lactobacillus ginsenosidimutans DSM 24154T (99.4% 16S similarity), Lactobacillus versmoldensis DSM 14857T (97.9%) and Lactobacillus furfuricola DSM 27174T (97.7%) as phylogenetic closest related species and L. alimentarius DSM 20249T (97.7%) and Lactobacillus paralimentarius DSM 13961T (97.5%) as closest relatives, respectively. Average Nucleotide Identity (ANI) and digital DNA-DNA hybridization (dDDH) values between the isolates and their close related type strains are lower than 80% and 25%, respectively. For both designated type strains, the peptidoglycan type is A4α l-Lys-d-Asp and the major fatty acids are C16:0, C18:1ω9c and summed feature 7. Based on phylogenetic, phenotypic and chemotaxonomic analysis we demonstrated that the investigated isolates belong to two novel Lactobacillus species for which we propose the names Lactobacillus salsicarnum with the type strain TMW 1.2098T=DSM 109451T=LMG 31401Tand Lactobacillus halodurans with the type strain TMW 1.2172T=DSM 109452T=LMG 31402T.
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