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Int J Syst Evol Microbiol 55 (2005), 763-767; DOI  10.1099/ijs.0.63311-0
© 2005 International Union of Microbiological Societies

Lactobacillus hammesii sp. nov., isolated from French sourdough

Rosica Valcheva1, Maher Korakli2, Bernard Onno1, Hervé Prévost1, Iskra Ivanova3, Matthias A. Ehrmann2, Xavier Dousset1, Michael G. Gänzle2 and Rudi F. Vogel2

1 Laboratoire de Microbiologie Alimentaire et Industrielle (LMAI), Unité de Recherche QM2A, ENITIAA, rue de la Géraudière, BP 82225, 44322 Nantes Cedex 3, France
2 Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany
3 Faculty of Biology, University of Sofia, Department of Microbiology, 8bul Dragan Tzankov, 1423 Sofia, Bulgaria

Correspondence
Maher Korakli
maher.korakli{at}wzw.tum.de

Twenty morphologically different strains were chosen from French wheat sourdough isolates. Cells were Gram-positive, non-spore-forming, non-motile rods. The isolates were identified using amplified-fragment length polymorphism, randomly amplified polymorphic DNA and 16S rRNA gene sequence analysis. All isolates were members of the genus Lactobacillus. They were identified as representing Lactobacillus plantarum, Lactobacillus paralimentarius, Lactobacillus sanfranciscensis, Lactobacillus spicheri and Lactobacillus sakei. However, two isolates (LP38T and LP39) could be clearly discriminated from recognized Lactobacillus species on the basis of genotyping methods. 16S rRNA gene sequence similarity and DNA–DNA relatedness data indicate that the two strains belong to a novel Lactobacillus species, for which the name Lactobacillus hammesii is proposed. The type strain is LP38T (=DSM 16381T=CIP 108387T=TMW 1.1236T).

Abbreviations: AFLP, amplified-fragment length polymorphism; LAB, lactic acid bacteria; RAPD, randomly amplified polymorphic DNA

Published online ahead of print on 22 October 2004 as DOI 10.1099/ijs.0.63311-0.

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of Lactobacillus hammesii LP38T is AJ632219.

RAPD-PCR and AFLP patterns of the sourdough isolates and selected lactobacilli are available as supplementary figures in IJSEM Online.




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