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Department of Food Science and Microbiology – Industrial Microbiology Section, University of Milan, Via Celoria 2, 20133 Milan, Italy
Correspondence
M. Grazia Fortina
grazia.fortina{at}unimi.it
The taxonomic positions of seven atypical Enterococcus strains, isolated from artisanal Italian cheeses, were investigated in a polyphasic study. By using 16S rRNA gene sequencing, DNA–DNA hybridization and intergenic transcribed spacer analysis, as well as by examining the phenotypic properties, the novel isolates were shown to constitute a novel enterococcal species. Their closest relatives are Enterococcus sulfureus and Enterococcus saccharolyticus, having a 16S rRNA gene sequence similarity of 96·7 %. This group of strains can be easily differentiated from the other Enterococcus species by DNA–DNA hybridization and by their phenotypic characteristics: the strains do not grow in 6·5 % NaCl, and they do not produce acid from L-arabinose, melezitose, melibiose, raffinose or ribose. The name Enterococcus italicus sp. nov. is proposed for this species, with strain DSM 15952T (=LMG 22039T) as the type strain.
DNA–DNA relatedness values and the long-fatty-acid composition of Enterococcus italicus sp. nov. and other enterococcal species are available as supplementary material in IJSEM Online.
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