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Int J Syst Evol Microbiol 58 (2008), 2013-2017; DOI  10.1099/ijs.0.65584-0
© 2008 International Union of Microbiological Societies

Lactobacillus hordei sp. nov., a bacteriocinogenic strain isolated from malted barley

Susan Rouse1, Carlos Canchaya2 and Douwe van Sinderen1,2

1 Department of Microbiology, National University of Ireland, Western Road, Cork, Ireland
2 Alimentary Pharmabiotic Centre, Biosciences Institute, National University of Ireland, Western Road, Cork, Ireland

Correspondence
Douwe van Sinderen
d.vansinderen{at}ucc.ie

A high-throughput screening effort, designed to isolate bacteriocin-producing lactic acid bacteria (LAB) from malted cereals, resulted in the isolation of four bacteriocin-producing strains that could not be assigned conclusively to recognized species. The four isolates (UCC128T, UCC125, UCC126 and UCC127) were found to share identical (100 %) 16S rRNA gene sequences and were therefore deemed to belong to the same species. The strains were Gram-positive, catalase-negative, non-motile homofermentative LAB. The closest recognized relative to strain UCC128T identified based on comparative 16S rRNA gene sequence analysis was Lactobacillus mali DSM 20444T (97 % similarity). The strains were characterized phenotypically to identify specific growth requirements. DNA–DNA hybridization between strain UCC128T and L. mali DSM 20444T revealed a level of relatedness of only 39.4 %. This indicates that strain UCC128T does not belong to the species L. mali. The four bacteriocin-producing strains are therefore considered to represent a novel species of the genus Lactobacillus, for which the name Lactobacillus hordei sp. nov. is proposed. The type strain is UCC128T (=DSM 19519T=LMG 24241T).

Abbreviations: LAB, lactic acid bacteria

The GenBank/EMBL/DDBJ accession number for the 16S rRNA gene sequence of strain UCC128T is EU074850.

Phylogenetic trees showing the relationship between strain UCC128T and related species of the genus Lactobacillus based on 16S rRNA gene sequences, constructed with the maximum-parsimony and maximum-likelihood methods, are available with the online version of this paper.






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Copyright © 2008 by the International Union of Microbiological Societies.