Homofermentative Lactobacilli of Ciders including <i>Lactobacillus mali</i> nov. spec.

Carr, J. G.; Davies, Patricia A.

doi:10.1111/j.1365-2672.1970.tb02261.x

Cited by 55 publications

(20 citation statements)

References 13 publications

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“…Preparation of cell walls and determination of peptidoglycans were carried out by the methods described by Komagata & Suzuki (1987), except that TLC was performed on cellulose sheets. Various phenotypic characteristics of the isolates were similar to those of L. nagelii (Edwards et al, 2000) and L. mali (Carr & Davies, 1970;Nonomura, 1983;Kaneuchi et al, 1988), which are the phylogenetically closest related species (Table 1). In addition to the strains tested, L. nagelii and L. mali are motile, have meso-diaminopimelic acid in the cell wall and produce dextran from sucrose.…”

mentioning

confidence: 63%

Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials

Endo

Okada

2005

International Journal of Systematic and Evolutionary Microbiology

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confidence: 63%

Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials

Endo

Okada

2005

International Journal of Systematic and Evolutionary Microbiology

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“…Some phenotypic characteristics of the novel isolates were different from those of L. satsumensis (Endo & Okada, 2005) and L. mali (Carr & Davies, 1970;Nonomura, 1983;Kaneuchi et al, 1988). Some phenotypic characteristics of the novel isolates were similar to those of L. satsumensis and L. mali, for example the novel strains were motile with peritrichous flagella (See Supplementary Fig.…”

Section: Strains Nric 0736mentioning

confidence: 97%

Lactobacillus sucicola sp. nov., a motile lactic acid bacterium isolated from oak tree (Quercus sp.) sap

Irisawa

Okada

2009

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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“…Various phenotypic characteristics of the novel strains differed from those of L. mali (Carr & Davies, 1970;Kaneuchi et al, 1988;Nonomura, 1983) and L. satsumensis (Endo & Okada, 2005), their phylogenetically closest relatives (Table 1). According to the data obtained, the three novel strains are genetically distinguishable from recognized species of lactic acid bacteria and thus represent a novel species, for which we suggest the name Lactobacillus capillatus sp.…”

mentioning

confidence: 89%

“…dData for reference species are from Rodas et al (2006). §Data for reference species are from Carr & Davies (1970).…”

Section: Description Of Lactobacillus Capillatus Sp Novmentioning

confidence: 99%

Lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine

Chao¹,

Tomii

Sasamoto

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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Three Gram-positive, catalase-negative, motile, rod-shaped bacteria were isolated from fermented stinky tofu brine. These strains, designated YIT 11306 T , YIT 11317 and YIT 11318, were discriminated from five isolates on the basis of randomly amplified polymorphic DNA profiles. They produced L-lactic acid as the main end product from glucose without gas formation, synthesized dextran from sucrose and hydrolysed aesculin. Ammonia was not produced from arginine. Comparative 16S rRNA gene sequence analysis demonstrated that the novel isolates were members of the genus Lactobacillus. Based on levels of 16S rRNA gene sequence similarity, the three novel strains were related most closely to the type strains of Lactobacillus mali (97.2 %) and Lactobacillus satsumensis (96.8 %). However, levels of DNA-DNA relatedness between the novel isolates and the type strains of L. mali and L. satsumensis were less than 10 %. The phenotypic and genotypic data demonstrate that the three strains represent a single novel species of the genus Lactobacillus, for which the name Lactobacillus capillatus sp. nov. is proposed. The type strain is YIT 11306 T (5JCM 15044Stinky tofu is a well-known and popular traditional fermented Chinese snack, and its manufacturing process differs from region to region. In Taiwan, stinky tofu is made by immersing tofu into fermented stinky brine, thus permeating the tofu with the odour of the brine. Stinky brine can be made entirely by mixing vegetables or may also include Chinese herbs, shrimp or fish to give a unique and strong odour. All of the raw materials decompose by natural fermentation, and the resulting liquid is the fermented brine used for production of stinky tofu.During the course of a study of the biodiversity of lactic acid bacteria in stinky tofu brines, three Lactobacillus-like strains, designated YIT 11306 T , YIT 11317 and YIT 11318, could not be clearly placed within any recognized species of the genus by means of 16S rRNA gene sequence similarity. These strains are shown here to represent a single novel species of the genus Lactobacillus.Samples of fermented stinky brines were obtained in May 2005 from a factory for the manufacture of stinky tofu in Taipei County, Taiwan. Samples were taken aseptically, stored at 4 u C and analysed within 24 h. Stinky tofu brine samples were inoculated onto de Man-Rogosa-Sharpe (MRS; Difco) agar supplemented with 0.001 % sodium azide and 0.001 % cycloheximide and incubated anaerobically at 30 u C for 3 days. Cell counts of lactic acid bacteria were 4.2610 3 -1.2610 6 c.f.u. ml -1 , and 168 isolates were collected for further analysis. The selected isolates were stored at 280 u C in nutrient broth (BD; Difco) containing 10 % (v/v) DMSO. The present study describes the characterization of three strains (YIT 11306 T , YIT 11317 and YIT 11318) from the 168 isolates. Lactobacillus agilis YIT 0253 T , Lactobacillus mali YIT 0449 T , Lactobacillus salivarius subsp. salivarius YIT 0104T and Lactobacillus satsumensis YIT 11287 T were obtained from the cultur...

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Homofermentative Lactobacilli of Ciders including Lactobacillus mali nov. spec.

Cited by 55 publications

References 13 publications

Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials

Lactobacillus satsumensis sp. nov., isolated from mashes of shochu, a traditional Japanese distilled spirit made from fermented rice and other starchy materials

Lactobacillus sucicola sp. nov., a motile lactic acid bacterium isolated from oak tree (Quercus sp.) sap

Lactobacillus capillatus sp. nov., a motile bacterium isolated from stinky tofu brine

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