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Int J Syst Evol Microbiol 56 (2006), 449-452; DOI  10.1099/ijs.0.64021-0
© 2006 International Union of Microbiological Societies

Lactobacillus rennini sp. nov., isolated from rennin and associated with cheese spoilage

Empar Chenoll1,2, M. Carmen Macián2 and Rosa Aznar1,2

1 Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, Burjassot, 46100 Valencia, Spain
2 Departament de Microbiología i Ecología, Facultat de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain

Correspondence
Rosa Aznar
rosa.aznar{at}uv.es

Two bacterial strains, DSM 20253T and DSM 20254, isolated from rennin and regarded as causing cheese spoilage, were deposited in the DSMZ as Lactobacillus sp. by J. Stadhouders. The strains show 99·9 % 16S rRNA gene sequence similarity and have less than 94·3 % similarity with any other species of the genus. Lactobacillus coryniformis is their closest phylogenetic neighbour. DNA–DNA hybridization experiments confirmed that the two strains are members of the same species with separate status within the genus Lactobacillus. The strains are homofermentative lactic acid bacteria and can be phenotypically and genotypically distinguished from their closest relatives. 16S rRNA gene-targeted specific primers were designed to enable PCR detection of the novel species. The name Lactobacillus rennini sp. nov. is proposed for the novel isolates, with strain CECT 5922T (=DSM 20253T) as the type strain.

Abbreviations: 16S-ARDRA, amplified rDNA restriction analysis; ISR, internal spacer region; LAB, lactic acid bacteria

Published online ahead of print on 21 October 2005 as DOI 10.1099/ijs.0.64021-0.

A table detailing the reference strains used to test L. rennini-specific PCR primers and a dendrogram derived from 16S-ARDRA analyses are available as supplementary material in IJSEM Online.






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