| Literature DB >> 15879266 |
J J Leisner1, M Vancanneyt2, R Van der Meulen3, K Lefebvre2, K Engelbeen2, B Hoste2, B G Laursen1, L Bay1, G Rusul4, L De Vuyst3, J Swings2.
Abstract
Three lactic acid bacterial (LAB) strains obtained from a Malaysian acid-fermented condiment, tempoyak (made from pulp of the durian fruit), showed analogous but distinct patterns after screening by SDS-PAGE of whole-cell proteins and comparison with profiles of all recognized LAB species. 16S rRNA gene sequencing of one representative strain showed that the taxon belongs phylogenetically to the genus Leuconostoc, with its nearest neighbour being Leuconostoc fructosum (98 % sequence similarity). Biochemical characteristics and DNA-DNA hybridization experiments demonstrated that the strains differ from Leuconostoc fructosum and represent a single, novel Leuconostoc species for which the name Leuconostoc durionis sp. nov. is proposed. The type strain is LMG 22556(T) (= LAB 1679(T) = D-24(T) = CCUG 49949(T)).Entities:
Mesh：
Substances：
Year: 2005 PMID： 15879266 DOI： 10.1099/ijs.0.63434-0
Source DB: PubMed Journal: Int J Syst Evol Microbiol ISSN： 1466-5026 Impact factor: 2.747