RT Journal Article SR Electronic(1) A1 Valcheva, Rosica A1 Korakli, Maher A1 Onno, Bernard A1 Prévost, Hervé A1 Ivanova, Iskra A1 Ehrmann, Matthias A. A1 Dousset, Xavier A1 Gänzle, Michael G. A1 Vogel, Rudi F.YR 2005 T1 Lactobacillus hammesii sp. nov., isolated from French sourdough JF International Journal of Systematic and Evolutionary Microbiology, VO 55 IS 2 SP 763 OP 767 DO https://doi.org/10.1099/ijs.0.63311-0 PB Microbiology Society, SN 1466-5034, AB 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)., UL https://www.microbiologyresearch.org/content/journal/ijsem/10.1099/ijs.0.63311-0