|
|
||||||||
1 Department of Food Science, Food Microbiology, Centre for Advanced Food Studies (LMC), Faculty of Life Sciences, Copenhagen University, Rolighedsvej 30, 1958 Frederiksberg C, Denmark
2 Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition and Food, Karlsruhe, Germany
3 Department of Ecology, Faculty of Life Sciences, Copenhagen University, Copenhagen, Denmark
4 CSIR Food Research Institute, Accra, Ghana
Correspondence
Dennis S. Nielsen
dn{at}life.ku.dk
Three Gram-positive, catalase-negative, motile, rod-shaped strains, designated L486, L489T and L499, were isolated from fermenting cocoa. These organisms produced DL-lactic acid from glucose without gas formation. Ammonia was not produced from arginine. Acid was produced from amygdalin, D-cellobiose, aesculin, D-fructose, D-glucose, D-galactose, D-mannitol, D-mannose, N-acetylglucosamine, L-rhamnose, sucrose, salicin and D-trehalose. The cell walls contained peptidoglycan of the D-meso-diaminopimelic acid type. A 16S rRNA gene sequence analysis revealed that the isolates belong phylogenetically to the genus Lactobacillus and are closely related to Lactobacillus nagelii, Lactobacillus vini and Lactobacillus satsumensis. Low DNADNA reassociation values were obtained between the isolates and the phylogenetically closest neighbours. On the basis of the genetic and phenotypic results, the isolates are considered to represent a novel species, for which the name Lactobacillus ghanensis is proposed. The type strain is L489T (=DSM 18630T=CCUG 53453T).
Maximum-likelihood and maximum-parsimony phylogenetic trees based on 16S rRNA gene sequences showing the phylogenetic position of strains L486, L489T and L499 within the L. casei cluster are available as supplementary figures with the online version of this article.
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
| INT J SYST EVOL MICROBIOL | MICROBIOLOGY | J GEN VIROL |
| J MED MICROBIOL | ALL SGM JOURNALS | |