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Lactobacillus manihotivorans sp. nov., A New Starch-Hydrolysing Lactic Acid Bacterium Isolated during Cassava sour Starch Fermentation

¹Laboratoire de Biotechnologie Microbienne Tropicale, Institut Francais de Recherche scientifique pour le développement en Coopération (ORSTOM), BP 5045, 34032 Montpellier cedex 1, France
²BCCM^TM/LMG Laboratorium voor Microbiologie, Universiteit Gent, B-9000 Gent, Belgium

³Tel: +33 467 41 62 78. Fax: +33 467 41 62 83. e-mail: morlon{at}mpl.orstom.fr

ABSTRACT

Two Lactobacillus strains were isolated from sour cassava starch fermentation. The cells were Gram-positive, catalase-negative, non-spore-forming, nonmotile rods. They produced only _L(+)lactate and were homofermentative. Growth occurred at pH values of 5·0-7·0 and optimum growth occurred at pH 6·0. Growth was positive at 15 and 45 °C. The DNA G+C content was 48·4±0·2 mol%. Sequence analysis of the 16S rRNA gene revealed that strains OND 32^Tand YAM 1 clustered with, but were separate from Lactobacillus casei-related taxa. Protein pattern and sequence analyses of the 16S rRNA gene confirmed that the two new isolates represent a new Lactobacillus species, for which the name Lactobacillus manihotivorans is proposed; strain OND 32^Tis the type strain of this species.

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