%0 Journal Article %A Vancanneyt, M. %A Neysens, P. %A De Wachter, M. %A Engelbeen, K. %A Snauwaert, C. %A Cleenwerck, I. %A Van der Meulen, R. %A Hoste, B. %A Tsakalidou, E. %A De Vuyst, L. %A Swings, J. %T Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs %D 2005 %J International Journal of Systematic and Evolutionary Microbiology, %V 55 %N 2 %P 615-620 %@ 1466-5034 %R https://doi.org/10.1099/ijs.0.63274-0 %K AFLP, amplified fragment length polymorphism %K LAB, lactic acid bacteria %I Microbiology Society, %X Three heterofermentative lactic acid bacteria, obtained from Greek and Belgian artisanal wheat sourdoughs, were preliminarily identified as Lactobacillus brevis-like after screening using whole-cell protein fingerprinting and 16S rRNA gene sequence analysis. The three sourdough isolates showed nearly identical sequences (>99·7 % sequence similarity), and highest similarities of 98·2 and 97·6 % were obtained to the species Lactobacillus spicheri and Lactobacillus brevis, respectively. Growth characteristics, biochemical features, amplified fragment length polymorphism fingerprinting, DNA–DNA hybridizations and DNA G+C contents demonstrated that the isolates represent two novel Lactobacillus species. The names Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov. are proposed and the type strains are LMG 22200T (=R-19065T=CCM 7240T) and LMG 22198T (=R-18615T=CCM 7241T), respectively. %U https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63274-0