Lactobacillus acetotolerans, a New Species from Fermented Vinegar Broth
Entani, Etsuzo and Masai, Hiroshi and Suzuki, Ken-Ichiro,, 36, 544-549 (1986),
doi = https://doi.org/10.1099/00207713-36-4-544,
publicationName = Microbiology Society,
issn = 1466-5026,
abstract= Thirteen strains of rod-shaped lactic acid bacteria, resistant to high concentrations of acetic acid, were isolated from the fermented broth of rice vinegar. These isolates showed homofermentation and differed from all the validly described homofermentative species of the genus Lactobacillus. Although the isolates were divided into two groups on the basis of acid production pattern from carbohydrates and nutritional requirements for growth, all showed extremely high deoxyribonucleic acid homology. The isolates were considered to represent a new species of the genus Lactobacillus. The two groups, based on their biochemical and physiological properties, were treated as biovar I and biovar II. A new species proposed for these isolates was named Lactobacillus acetotolerans. The type strain of L. acetotolerans sp. nov. is NBI3014 (=JCM 3825).,
language=,
type=