Literature DB >> 16825629

Reclassification of Lactobacillus brevis strains LMG 11494 and LMG 11984 as Lactobacillus parabrevis sp. nov.

Marc Vancanneyt1, Sabri M Naser2,1, Katrien Engelbeen1, Marjan De Wachter1, Roel Van der Meulen3, Ilse Cleenwerck1, Bart Hoste1, Luc De Vuyst3, Jean Swings2,1.   

Abstract

A polyphasic study revealed taxonomic heterogeneity among reference strains of the species Lactobacillus brevis. Representative strains of L. brevis and related taxa were investigated by partial sequence analysis of the housekeeping gene encoding the alpha-subunit of phenylalanyl-tRNA synthase (pheS). Species-specific clusters were delineated for all taxa studied except for two L. brevis strains, LMG 11494 and LMG 11984, respectively isolated from cheese and wheat, which occupied a distinct position. Their phylogenetic affiliation was determined using 16S rRNA gene sequence analysis and it was found that both strains (with 99.9 % gene sequence similarity between them) belonged to the Lactobacillus buchneri group, with nearest neighbours Lactobacillus hammesii and L. brevis (gene sequence similarities of 99.2 and 98.1 %, respectively). Further genotypic and phenotypic studies, including fluorescent amplified fragment length polymorphism, DNA-DNA hybridization and DNA G+C content, clearly demonstrated that the two strains represent a single novel taxon for which the name Lactobacillus parabrevis sp. nov. is proposed (type strain LMG 11984(T)=ATCC 53295(T)).

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Year:  2006        PMID: 16825629     DOI: 10.1099/ijs.0.64215-0

Source DB:  PubMed          Journal:  Int J Syst Evol Microbiol        ISSN: 1466-5026            Impact factor:   2.747


  4 in total

1.  Influence of geographical origin and flour type on diversity of lactic acid bacteria in traditional Belgian sourdoughs.

Authors:  Ilse Scheirlinck; Roel Van der Meulen; Ann Van Schoor; Marc Vancanneyt; Luc De Vuyst; Peter Vandamme; Geert Huys
Journal:  Appl Environ Microbiol       Date:  2007-08-03       Impact factor: 4.792

2.  Influence of temperature and backslopping time on the microbiota of a type I propagated laboratory wheat sourdough fermentation.

Authors:  Gino Vrancken; Tom Rimaux; Stefan Weckx; Frédéric Leroy; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2011-02-18       Impact factor: 4.792

3.  Phenotypic and genotypic identification of lactic acid bacteria isolated from traditional pickles of the Çubuk region in Turkey.

Authors:  Simel Bağder Elmacı; Mehmet Tokatlı; Derya Dursun; Filiz Özçelik; Pınar Şanlıbaba
Journal:  Folia Microbiol (Praha)       Date:  2014-11-18       Impact factor: 2.099

4.  Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs.

Authors:  Roel Van der Meulen; Ilse Scheirlinck; Ann Van Schoor; Geert Huys; Marc Vancanneyt; Peter Vandamme; Luc De Vuyst
Journal:  Appl Environ Microbiol       Date:  2007-06-08       Impact factor: 4.792

  4 in total

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