IJSEM Try Microbiology Online
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
 QUICK SEARCH:   [advanced]


     


This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Supplementary Figures
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via CrossRef
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Nielsen, D. S.
Right arrow Articles by Jakobsen, M.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Nielsen, D. S.
Right arrow Articles by Jakobsen, M.
Agricola
Right arrow Articles by Nielsen, D. S.
Right arrow Articles by Jakobsen, M.
Int J Syst Evol Microbiol 57 (2007), 1468-1472; DOI  10.1099/ijs.0.64811-0
© 2007 International Union of Microbiological Societies

Lactobacillus ghanensis sp. nov., a motile lactic acid bacterium isolated from Ghanaian cocoa fermentations

Dennis S. Nielsen1, Ulrich Schillinger2, Charles M. A. P. Franz2, José Bresciani3, Wisdom Amoa-Awua4, Wilhelm H. Holzapfel2 and Mogens Jakobsen1

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 DNA–DNA 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).


The GenBank/EMBL/DDBJ accession numbers for the 16S rRNA gene sequences of strains L486, L489T and L499 are DQ867003, DQ523489 and DQ867004, respectively.

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
Copyright © 2007 by the International Union of Microbiological Societies.