@article{mbs:/content/journal/ijsem/10.1099/ijs.0.63311-0, author = "Valcheva, Rosica and Korakli, Maher and Onno, Bernard and Prévost, Hervé and Ivanova, Iskra and Ehrmann, Matthias A. and Dousset, Xavier and Gänzle, Michael G. and Vogel, Rudi F.", title = "Lactobacillus hammesii sp. nov., isolated from French sourdough", journal= "International Journal of Systematic and Evolutionary Microbiology", year = "2005", volume = "55", number = "2", pages = "763-767", doi = "https://doi.org/10.1099/ijs.0.63311-0", url = "https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63311-0", publisher = "Microbiology Society", issn = "1466-5034", type = "Journal Article", keywords = "RAPD, randomly amplified polymorphic DNA", keywords = "LAB, lactic acid bacteria", keywords = "AFLP, amplified-fragment length polymorphism", abstract = "Twenty morphologically different strains were chosen from French wheat sourdough isolates. Cells were Gram-positive, non-spore-forming, non-motile rods. The isolates were identified using amplified-fragment length polymorphism, randomly amplified polymorphic DNA and 16S rRNA gene sequence analysis. All isolates were members of the genus Lactobacillus. They were identified as representing Lactobacillus plantarum, Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus spicheri and Lactobacillus sakei. However, two isolates (LP38T and LP39) could be clearly discriminated from recognized Lactobacillus species on the basis of genotyping methods. 16S rRNA gene sequence similarity and DNA–DNA relatedness data indicate that the two strains belong to a novel Lactobacillus species, for which the name Lactobacillus hammesii is proposed. The type strain is LP38T (=DSM 16381T=CIP 108387T=TMW 1.1236T).", }