HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Supplementary Figure Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via CrossRef Citing Articles via Google Scholar Google Scholar Articles by Scheirlinck, I. Articles by Vancanneyt, M. Search for Related Content PubMed PubMed Citation Articles by Scheirlinck, I. Articles by Vancanneyt, M. Agricola Articles by Scheirlinck, I. Articles by Vancanneyt, M.

Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs

¹ Laboratory of Microbiology, Department of Biochemistry, Physiology and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
² BCCM/LMG Bacteria Collection, Department of Biochemistry, Physiology and Microbiology, Ghent University, K. L. Ledeganckstraat 35, B-9000 Ghent, Belgium
³ Research Group of Industrial Microbiology and Food Biotechnology, Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium

Correspondence
Ilse Scheirlinck
Ilse.Scheirlinck{at}ugent.be

A polyphasic taxonomic study of the lactic acid bacteria (LAB) population in three traditional Belgian sourdoughs, sampled between 2002 and 2004, revealed a group of isolates that could not be assigned to any recognized LAB species. Initially, sourdough isolates were screened by means of (GTG)₅-PCR fingerprinting. Four isolates displaying unique (GTG)₅-PCR patterns were further investigated by means of phenylalanyl-tRNA synthase (pheS) gene sequence analysis and represented a bifurcated branch that could not be allocated to any LAB species present in the in-house pheS database. Their phylogenetic affiliation was determined using 16S rRNA gene sequence analysis and showed that the four sourdough isolates belong to the Lactobacillus plantarum group with Lactobacillus mindensis, Lactobacillus farciminis and Lactobacillus nantensis as closest relatives. Further genotypic and phenotypic studies, including whole-cell protein analysis (SDS-PAGE), amplified fragment length polymorphism (AFLP) fingerprinting, DNA–DNA hybridization, DNA G+C content analysis, growth characteristics and biochemical features, demonstrated that the new sourdough isolates represent a novel Lactobacillus species for which the name Lactobacillus crustorum sp. nov. is proposed. The type strain of the new species is LMG 23699^T (=CCUG 53174^T).

The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains LMG 23699^T, LMG 23701, LMG 23702 and R-30103 are AM285450, AM285454, AM285451 and AM285452, respectively, and for the pheS gene sequences AM285025, AM285027, AM285028 and AM285449, respectively.

A figure showing data from numerical analysis of the protein profiles is available with the online version of this paper.

This article has been cited by other articles:

				T. Kashiwagi, T. Suzuki, and T. Kamakura Lactobacillus nodensis sp. nov., isolated from rice bran Int J Syst Evol Microbiol, January 1, 2009; 59(1): 83 - 86. [Abstract] [Full Text] [PDF]

				R. Manes-Lazaro, S. Ferrer, A. M. Rodas, M. Urdiain, and I. Pardo Lactobacillus bobalius sp. nov., a lactic acid bacterium isolated from Spanish Bobal grape must Int J Syst Evol Microbiol, December 1, 2008; 58(12): 2699 - 2703. [Abstract] [Full Text] [PDF]