Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
Ehrmann, Matthias A. and Müller, Martin R. A. and Vogel, Rudi F.,, 53, 7-13 (2003),
doi = https://doi.org/10.1099/ijs.0.02202-0,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. Comparative 16S rDNA sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, Lactobacillus farciminis, Lactobacillus alimentarius and Lactobacillus kimchii. To characterize them further, physiological (sugar fermentation, formation of dl-lactate, hydrolysis of arginine, growth temperature, CO2 production) and chemotaxonomic properties have been determined. The DNA G+C content was 37·5±0·2 mol%. The peptidoglycan was of the lysine–d-iso-asparagine (l-Lys–d-Asp) type. The strains were homofermentative, Gram-positive, catalase-negative, non-spore-forming, non-motile rods. They were found as a major stable component of a rye flour sourdough fermentation. Physiological, biochemical as well as genotypic data suggested them to be a new species of the genus Lactobacillus. This was confirmed by DNA–DNA hybridization of genomic DNA, and the name Lactobacillus mindensis is proposed. The type strain of this species is DSM 14500T (=LMG 21508T).,
language=,
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