Reference - Detail
| RRC ID | 19035 |
|---|---|
| Author | Chao SH, Kudo Y, Tsai YC, Watanabe K. |
| Title | Lactobacillus futsaii sp. nov., isolated from fu-tsai and suan-tsai, traditional Taiwanese fermented mustard products. |
| Journal | Int J Syst Evol Microbiol |
| Abstract |
Three Gram-stain-positive strains were isolated from fermented mustard and were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence analysis, the type strains of Lactobacillus crustorum (98.7% similarity), Lactobacillus farciminis (98.9%) and Lactobacillus mindensis (97.9%) were the closest neighbours. However, DNA-DNA reassociation values with these strains were less than 50%. Phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus futsaii sp. nov. is proposed; the type strain is YM 0097(T) (=JCM 17355(T)=BCRC 80278(T)). |
| Volume | 62(Pt 3) |
| Pages | 489-494 |
| Published | 2012-3-1 |
| DOI | 10.1099/ijs.0.030619-0 |
| PMID | 21478397 |
| MeSH | Aerobiosis Bacterial Proteins / genetics Bacterial Typing Techniques Catalase / metabolism Cluster Analysis DNA, Bacterial / chemistry DNA, Bacterial / genetics DNA, Ribosomal / chemistry DNA, Ribosomal / genetics Fatty Acids / analysis Food Microbiology* Lactobacillus / classification* Lactobacillus / genetics Lactobacillus / isolation & purification* Lactobacillus / physiology Molecular Sequence Data Nucleic Acid Hybridization Phylogeny RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA |
| IF | 2.415 |
| Times Cited | 25 |
| WOS Category | MICROBIOLOGY |
| Resource | |
| General Microbes | JCM 17355 |