Lactobacillus harbinensis sp. nov., consisted of strains isolated from traditional fermented vegetables ‘Suan cai’ in Harbin, Northeastern China and Lactobacillus perolens DSM 12745

Taxonomical analysis of two genetically distinguished Lactobacillus strains isolated from traditional Chinese fermented vegetables ‘Suan cai’ was performed. They formed l-lactate from glucose, were facultatively heterofermentative, and had a DNA G+C content of 53–54 mol%. They fermented d- and l-ara...

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Published in:Systematic and applied microbiology 2005-10, Vol.28 (8), p.688-694
Main Authors: Miyamoto, Mari, Seto, Yasuyuki, Hai Hao, Dong, Teshima, Tamaki, Bo Sun, Yan, Kabuki, Toshihide, Bing Yao, Li, Nakajima, Hadjime
Format: Article
Language:English
Subjects:
Acetates - metabolism
Arabinose - metabolism
Bacteriology
Base Composition
Biological and medical sciences
China
DNA Probes
DNA, Bacterial - genetics
Ethanol - metabolism
Fermentation
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Gluconates - metabolism
Glucose - metabolism
Lactic Acid - biosynthesis
Lactic acid bacteria
Lactobacillus - classification
Lactobacillus - genetics
Lactobacillus - metabolism
Lactobacillus harbinensis sp. nov
Lactobacillus perolens DSM 12745
Microbiology
Molecular Sequence Data
Phylogeny
RNA, Bacterial - genetics
RNA, Ribosomal, 16S - genetics
Spoiled soft drink
Suan cai
Systematics
Traditional Chinese fermented vegetables
Vegetables - metabolism
Vegetables - microbiology
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Summary:Taxonomical analysis of two genetically distinguished Lactobacillus strains isolated from traditional Chinese fermented vegetables ‘Suan cai’ was performed. They formed l-lactate from glucose, were facultatively heterofermentative, and had a DNA G+C content of 53–54 mol%. They fermented d- and l-arabinose. They produced lactate, ethanol and acetate from gluconate at a molar ratio of 1.1:0.4:0.7. Phylogenetic analysis of 16S rDNA revealed that the two strains were closely related to L. perolens. DNA–DNA hybridization analysis revealed that the two strains were different from L. perolens type strain DSM 12744 and formed a separate cluster with L. perolens DSM 12745. G+C molar content of DNA of the former is 51%, whereas those of the latter strains were in the range of 53–54%. Based on the results, we propose that the new species be named L. harbinensis sp. nov. and that L. perolens DSM 12745 be reclassified as L. harbinensis DSM 12745. The type strain of L. harbinensis DSM 16991 T (=AHU 1762 T=SBT 10908 T).
ISSN:0723-2020
1618-0984
DOI:10.1016/j.syapm.2005.04.001