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International Journal of Systematic and Evolutionary Microbiology, Vol 52, 927-931, Copyright © 2002 by Society for General Microbiology
J. J. Leisner, M. Vancanneyt, K. Lefebvre, K. Vandemeulebroecke, B. Hoste, N. Euras Vilalta, G. Rusul and J. Swings
Department of Veterinary Microbiology, Royal Veterinary and Agricultural University, Stigbojlen 4, 1870 Frederiksberg C., Copenhagen, Denmark
Lactic acid bacteria (LAB) are the predominant micro-organisms in tempoyak, a Malaysian acid-fermented condiment. In a study on the diversity of LAB in this product, three isolates could not be identified using SDS-PAGE of whole-cell proteins or API 50 CH. The taxonomic position of the three isolates was clarified in the present study. 16S rDNA sequencing classified a representative strain in the genus Lactobacillus, clearly separated from all known species, and most closely related to the Lactobacillus reuteri phylogenetic group. DNA--DNA hybridization experiments and an extensive phenotypic description confirm that the strains represent a single and separate novel species among the obligately heterofermentative lactobacilli. The three isolates are distinguished at the intra-species level by plasmid profiling, pulsed-field gel electrophoresis of macro-restriction fragments and biochemical features. The name Lactobacillus durianis sp. nov. is proposed for the novel taxon and the type strain is LMG 19193(T) (=CCUG 45405(T)).
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