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Lactobacillus nantensis sp. nov., isolated from French wheat sourdough

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 Department of Microbiology, Faculty of Biology, University Sofia, 8 Dragan Tzankov Street, 1162 Sofia, Bulgaria
³ Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, 85350 Freising, Germany

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

A polyphasic taxonomic study of the bacterial flora isolated from traditional French wheat sourdough, using phenotypic characterization and phylogenetic as well as genetic methods, revealed a consistent group of isolates that could not be assigned to any recognized species. These results were confirmed by randomly amplified polymorphic DNA and amplified fragment length polymorphism fingerprinting analyses. Cells were Gram-positive, homofermentative rods. Comparative 16S rRNA gene sequence analysis of the representative strain LP33^T indicated that these strains belong to the genus Lactobacillus and that they formed a branch distinct from their closest relatives Lactobacillus farciminis, Lactobacillus alimentarius, Lactobacillus paralimentarius and Lactobacillus mindensis. DNA–DNA reassociation experiments with the three phylogenetically closest Lactobacillus species confirmed that LP33^T (=DSM 16982^T=CIP 108546^T=TMW 1.1265^T) represents the type strain of a novel species, for which the name Lactobacillus nantensis sp. nov. is proposed.

Published online ahead of print on 4 November 2005 as DOI 10.1099/ijs.0.63619-0.

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain LP33^T is AY690834.

RAPD and AFLP patterns of Lactobacillus nantensis LP33^T and selected reference sourdough lactobacilli are shown in supplementary figures available in IJSEM Online.

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