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Int J Syst Evol Microbiol 55 (2005), 83-85; DOI  10.1099/ijs.0.63248-0
© 2005 International Union of Microbiological Societies

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

Akihito Endo and Sanae Okada

Department of Brewing, Tokyo University of Agriculture, Tokyo 156-8502, Japan

Correspondence
Akihito Endo
60020001{at}nodai.ac.jp

Gram-positive, rod-shaped, motile lactic acid bacteria (strains NRIC 0603, NRIC 0604T, NRIC 0605 and NRIC 0606) were isolated from shochu mashes using an enrichment culture approach. These strains clustered in the Lactobacillus casei–Pediococcus group and were closely related to Lactobacillus nagelii and Lactobacillus mali on the basis of 16S rRNA gene sequence similarity. Levels of DNA–DNA relatedness revealed genotypic separation of the four isolates from the above two species. The isolates are therefore considered to represent a novel species, for which the name Lactobacillus satsumensis is proposed. The type strain is NRIC 0604T (=JCM 12392T=DSM 16230T).

Published online ahead of print on 24 September 2004 as DOI 10.1099/ijs.0.63248-0.

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain NRIC 0604T is AB154519.




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