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Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov., from wheat sourdoughs

¹ BCCM/LMG Bacteria Collection, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
² Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Pleinlaan 2, B-1050 Brussels, Belgium
³ Laboratory of Dairy Research, Agricultural University of Athens (AUA), GR-11855 Athens, Greece
⁴ Laboratory of Microbiology, Faculty of Sciences, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium

Correspondence
M. Vancanneyt
Marc.Vancanneyt{at}UGent.be

Three heterofermentative lactic acid bacteria, obtained from Greek and Belgian artisanal wheat sourdoughs, were preliminarily identified as Lactobacillus brevis-like after screening using whole-cell protein fingerprinting and 16S rRNA gene sequence analysis. The three sourdough isolates showed nearly identical sequences (>99·7 % sequence similarity), and highest similarities of 98·2 and 97·6 % were obtained to the species Lactobacillus spicheri and Lactobacillus brevis, respectively. Growth characteristics, biochemical features, amplified fragment length polymorphism fingerprinting, DNA–DNA hybridizations and DNA G+C contents demonstrated that the isolates represent two novel Lactobacillus species. The names Lactobacillus acidifarinae sp. nov. and Lactobacillus zymae sp. nov. are proposed and the type strains are LMG 22200^T (=R-19065^T=CCM 7240^T) and LMG 22198^T (=R-18615^T=CCM 7241^T), respectively.

Published online ahead of print on 4 October 2004 as DOI 10.1099/ijs.0.63274-0.

The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains LMG 22198^T, LMG 22199 and LMG 22200^T are AJ632157, AJ422039 and AJ632158, respectively.

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