Lactobacillus insicii sp. nov., isolated from fermented raw meat

Abstract

The analysis of the bacterial microbiota of retain samples of pork salami revealed an isolate (strain TMW 1.2011 T ) that could neither be assigned to typical genera of starter organisms nor to any other known meat-associated species. Cells were Gram-stain-positive, short, straight rods occurring singly, in pairs or short chains. Phylogenetic analysis of the 16S rRNA gene sequence and specific phenotypic characteristics showed that strain TMW 1.2011 T belonged to the phylogenetic Lactobacillus alimentarius group, and the closest neighbours were Lactobacillus nodensis JCM 14932 T (97.8 % 16S rRNA gene sequence similarity), Lactobacillus tucceti DSM 20183 T (97.4 %), 'Lactobacillus ginsenosidimutans' EMML 3041 (97.3 %), Lactobacillus versmoldensis DSM 14857 T (96.9 %) and Lactobacillus furfuricola JCM 18764 T (97.2 %). Similarities using partial gene sequences of the alternative chronometers pheS, dnaK and rpoA also support these relationships. DNA-DNA relatedness between the novel isolate and L. nodensis JCM 14932 T , L. versmoldensis DSM 14857 T and L. tucceti DSM 20183 T , L. furfuricola JCM 18764 T and 'L. ginsenosidimutans' EMML 3041 were below 70 % and the DNA G+C content was 36.3 mol%. The cell-wall peptidoglycan type is L-Lys-Gly-D-Asp.

Lactobacillus allii sp. nov. isolated from scallion kimchi

“…It was found to produce d - and l -lactic acid at a ratio of 52 : 48. Previously reported reference strains produce significantly more l -lactic acid than d -lactic acid, whereas strain WiKim39 T produced slightly more d -lactic acid than l -lactic acid [ 11–13 ].…”