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

This Article Abstract Full Text (PDF) 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 Ehrmann, M. A. Articles by Vogel, R. F. Search for Related Content PubMed PubMed Citation Articles by Ehrmann, M. A. Articles by Vogel, R. F. Agricola Articles by Ehrmann, M. A. Articles by Vogel, R. F.

Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.

Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Weihenstephaner Steig 16, D-85350 Freising-Weihenstephan, Germany

Correspondence
Matthias A. Ehrmann
M.ehrmann{at}lrz.tu-muenche.de

	ABSTRACT

TOP ABSTRACT INTRODUCTION METHODS RESULTS AND DISCUSSION REFERENCES

 
Genotypic fingerprinting to analyse the bacterial flora of an industrial sourdough revealed a coherent group of strains which could not be associated with a valid species. Comparative 16S rDNA sequence analysis showed that these strains formed a homogeneous cluster distinct from their closest relatives, Lactobacillus farciminis, Lactobacillus alimentarius and Lactobacillus kimchii. To characterize them further, physiological (sugar fermentation, formation of DL-lactate, hydrolysis of arginine, growth temperature, CO₂ production) and chemotaxonomic properties have been determined. The DNA G+C content was 37·5±0·2 mol%. The peptidoglycan was of the lysine–D-iso-asparagine (L-Lys–D-Asp) type. The strains were homofermentative, Gram-positive, catalase-negative, non-spore-forming, non-motile rods. They were found as a major stable component of a rye flour sourdough fermentation. Physiological, biochemical as well as genotypic data suggested them to be a new species of the genus Lactobacillus. This was confirmed by DNA–DNA hybridization of genomic DNA, and the name Lactobacillus mindensis is proposed. The type strain of this species is DSM 14500^T (=LMG 21508^T).

The EMBL accession number for the 16S rDNA sequence of L. mindensis DSM 14500^T is AJ313530.

	INTRODUCTION

TOP ABSTRACT INTRODUCTION METHODS RESULTS AND DISCUSSION REFERENCES

 
Amongst bacteria, the lactic acid bacteria (LAB) group plays the obviously most important role in human and animal nutrition and maintenance of health (Hammes & Vogel, 1995; Herrero et al., 1996). From an ecological point of view, food fermentations represent special niches where communities of highly specialized organisms have been established. As in cereal fermentations educts cannot be subjected to heat sterilization, the occurrence of micro-organisms as well as their numbers are strictly dependent on substrates and technological parameters (Salovaara, 1998). With few exceptions, in sourdough fermentation for rye bread production lactobacilli were shown to be mainly responsible for acidification, inhibition of rye amylases, bread volume, texture and nutritional value or increased shelf life and flavour (Vogel et al., 1996, 1999). Depending on the tradition in production parameters of the sourdough, isolates were assigned to the obligately homofermentative species Lactobacillus acidophilus, Lactobacillus delbrueckii and Lactobacillus farciminis, the facultatively heterofermentative Lactobacillus alimentarius, Lactobacillus casei, Lactobacillus paralimentarius and Lactobacillus plantarum, and the heterofermentative Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus fermentum, Lactobacillus fructivorans and Lactobacillus sanfranciscensis. The consequent application of molecular techniques led to the identification of many new species.

Both Lactobacillus pontis and its phylogenetic relative Lactobacillus panis were described as endemic members in batters with an extended fermentation period and higher temperatures (Vogel et al., 1994; Wiese et al., 1996). The most recently described species were Lactobacillus frumenti (Müller et al., 2000) and L. paralimentarius (Cai et al., 1999).

Recently, we isolated an organism, not assignable to an hitherto known species, that occurred in small numbers along with dominating strains of L. sanfranciscensis in a commercial sourdough starter preparation. As this organism was also shown to persist after multiple consecutive propagations over 6 months in a bakery's sourdough, we considered it to be a relevant member of the sourdough flora. According to phenotypic and genotypic results, the purpose of the present study was to describe this Lactobacillus as a new species for which we propose the name Lactobacillus mindensis.

	METHODS

TOP ABSTRACT INTRODUCTION METHODS RESULTS AND DISCUSSION REFERENCES

 
Strains, medium and culture conditions.
Strain TMW 1.80^T was isolated from an industrial rye sourdough starter preparation (BRS). Strains TMW 1.1201, TMW 1.1199 and TMW 1.1206 originate from a bakery sourdough initiated with BRS and propagated by back-slopping (repeated cyclic reinoculation) for 6 months without additional inoculation with BRS. Samples were subjected to serial dilutions and plated on modified MRS medium as described by Vogel et al. (1994). Strains of L. mindensis were incubated at 30 °C. Other lactobacilli were grown on regular MRS and incubated at the temperature recommended by the respective strain collection. Solid media were incubated under a modified atmosphere (N₂ : CO₂ 90 % : 10 %, v/v). Cultures were maintained at -80 °C in glycerol stocks. The purity of cultures was checked microscopically. Strains have been deposited at the DSMZ (Braunschweig, Germany), the type strain being DSM 14500^T.

Physiological characterization.
Sugar fermentation patterns were determined by using a microtitre plate assay as described by Müller et al. (2000). The reproducibility was verified by repeated analyses. A pH-dependent change of the indicator was documented after 24, 48 and 168 h. Only definitive turnovers were rated as positive. Additional experiments were carried out using the API 50 CH kit (bioMérieux).

The formation of lactate isomers in fermented broth was determined enzymically using the DL-lactate test kit (Boehringer). Arginine hydrolysis was determined according to the methods described by Sharpe (1979).

Morphological characteristics.
Cell morphology was studied by phase-contrast microscopy. Gram determination was performed using the KOH method of Gregersen (1978).

DNA base composition.
The mol% G+C content of strain TMW 1.80^T was determined by a HPLC analytical method. The experiments were performed by the DSMZ (Germany). They were carried out using the protocol previously described by Tamaoka & Komagata (1984). The G+C content (mol%) was determined after Mesbah et al. (1989). Wild-type lambda phage DNA was used as standard.

Cell wall.
The peptidoglycan structure of the cell wall was determined by the DSMZ (Germany). The absence of teichoic acids was determined as described by Baddiley & Davison (1961).

DNA isolation.
DNA was isolated according to Marmur (1961) with some modifications. One hour before cells were harvested, penicillin G (Sigma) was added to inhibit the synthesis of cross-linking of the cell wall, and therefore to facilitate the lysis. A wet weight of 70 mg cells was used for the DNA isolation. Following the protocol, lysis was completed within 45–90 min after the addition of lysozyme and mutanolysin. For some strains a more effective lysis was obtained by an overnight lysis at 4 °C with a subsequent proteinase K treatment at 60 °C for 1 h, and then continuing the protocol. The purified and vacuum-dried DNA was dissolved in 2x times; SSC (0·3 M NaCl, 0·03 M Na₃citrate . 2H₂O, pH 7·0). This DNA preparation served for DNA–DNA hybridization experiments as well as for 16S rDNA amplification. DNA used for RAPD analyses was prepared in small-scale preparations as described by Lewington et al. (1987).

RAPD-PCR.
The colonies subjected to RAPD-PCR were picked randomly. PCR was carried out with the oligonucleotide primer M13V (5'-GTT TTC CCA GTC ACG AC-3'). All reactions were performed in TopYield Strips (Nunc) with oil overlay (50 µl) and TECAN sealing (Tecan). The conditions for PCR amplification were as follows: 1 µl genomic DNA, 5 µl 10x times; reaction buffer, 5 mM MgCl₂, 200 nM of each of the four deoxynucleotides, 1·5 U Taq polymerase (all from Amersham Pharmacia Biotech) and 20 pmol primer M13V. The PCR reactions were carried out on a Hybaid OmniGene thermocycler equipped with heated lid (MWG-Biotech). The cycling program was: 3 cycles of 96 °C for 3 min, 35 °C for 5 min and 75 °C for 5 min; 32 cycles of 96 °C for 1 min, 55 °C for 2 min and 75 °C for 3 min. Amplicons were electrophoretically separated on 1·5 % TBE agarose gels.

DNA–DNA hybridization.
The determination of DNA homology values was carried out using a modified procedure as described by Cardinali et al. (2000). Hydroxyapatite [HTP; 100 mg (Bio-Rad)] was suspended in 1 ml 100 mM sodium phosphate buffer (NPB), pH 6·7, heated for 10 min at 65 °C and centrifuged (14 000 g) for 30 s at 4 °C. The HTP pellet was resuspended with the DNA solution already equilibrated at 65 °C, incubated at 65 °C for 15 min and then centrifuged (14 000 g) for 30 s at 4 °C. HTP-bound DNA was washed twice with 600 µl 120 mM NPB and once with 600 µl 180 mM NPB. Finally, DNA was resuspended in 400 µl 300 mM potassium/sodium phosphate buffer (NPPB; pH 7·2) incubated for 15 min at 65 °C and then centrifuged for 30 s at 14 000 g.

Desalination was carried out with NAP-5 columns (Amersham Pharmacia Biotech).

DNA was diluted in water to reach a final concentration of 10 ng µl^-1 (A₂₆₀ 0·200±5 %). DNA was stored at -18 °C.

For dot-blotting of DNA, samples were diluted in 0·4 M NaOH to a final concentration of 1 ng µl^-1 and incubated for 30 min at room temperature. DNA samples (10 ng) were transferred by using a dot-blot apparatus (Stratagene) on nylon Hybaid-N+ membrane (Amersham Pharmacia Biotech). Fixation of DNA on the membrane was achieved by incubation at 80 °C for 1 h.

For quantification, a serial dilution (10, 8, 6, 4, 2 ng) of unlabelled DNA was dotted.

DNAs used for probes were labelled using the non-radioactive ECL random prime labelling and detection system (Amersham Pharmacia Biotech) according to the manufacturer's instructions. Prehybridization, hybridization and stringency washings (0·5 M NaCl) were carried out at 42 °C.

Membranes were exposed to a Kodak X-Omat film (Sigma-Aldrich). The spot intensity was calculated with the Image Master 2D Elite software (Amersham Pharmacia Biotech).

16S rDNA amplification and sequencing.
PCR-mediated amplification of the complete 16S rDNA was carried out in a Gradient Master Thermocycler (Eppendorf). All reagents if not indicated otherwise were from Amersham Pharmacia Biotech. The amplification conditions were as follows: 1 µl genomic DNA, 10 µl 10x times; reaction buffer, 200 nM each of the four deoxynucleotides, 1·5 U Taq polymerase, 20 pmol each primer (Interactiva) (616V, 5'-AGAGTTTGATYMTGGCTCAG-3'; 630R, 5'-CAKAAAGGAGGTGATCC-3'), dH₂O to a final volume of 100 µl. The PCR conditions were: (94 °C/2 min)1x, (94 °C/45 s, 52 °C/1 min, 72 °C/30 s) 30x, (94 °C/1 min, 72 °C/4 min) 1x. PCR products were purified by the QIAquick PCR purification kit (Qiagen) and were eluted with 60 µl elution buffer. DNA sequences were determined by the chain-termination method (Sanger et al., 1977) using the ABI Prism Dye Terminator Cycle Sequencing Kit (Perkin Elmer) on an ABI 373 stretch sequencing system by a commercial service (SequiServe). For sequencing, the amplification primer 616V together with the internal primers 609R [5'-ACT AC(CT) (AGC)GG GTA TCT AA(GT) CC-3'], 612R [5'-GTA AGG TT(CT) T(AGCT)C GCG T-3'], 607R (5'-ACG TGT GTA GCC C-3'), 606R [5'-T(AG)A CGG (GC)C(AG) GTG TGT ACA-3'] and 607V (5'-GGG CTA CAC ACG TGC-3') were used.

Phylogenetic analysis.
The complete 16S rDNA sequence of L. mindensis DSM 14500^T was fitted into alignments of almost complete primary structures available in public databases (Ludwig, 1995). Additional sequences were obtained from the Ribosomal Database Project (Maidak et al., 2001). Distance matrix, maximum-parsimony and maximum-likelihood methods were applied for tree reconstructions as implemented in the ARB software package (Ludwig & Strunk, 1997). Different datasets varying with respect to included outgroup reference sequences as well as alignment positions were analysed. To exclude highly variable regions, a filter with 50 % invariance was applied.

Species-specific detection by PCR.
The specific primer PmindR (5'-AAC AGT GAT CAT GTG AAG AC-3') was checked for its specificity against other bacterial 16S rRNA sequences by using the probe-checking software provided in the Ribosomal Database Project (Maidak et al., 2001). PmindR was applied in combination with primer 616V in the PCR assay. The amplification conditions were as follows: 1 µl genomic DNA, 5 µl 10x times; reaction buffer, 1·5 µl DMSO, 200 nM each of the four deoxynucleotides, 1·5 U Taq polymerase, 20 pmol each primer (616V, PminR), deionized H₂O to a final volume of 50 µl. The PCR program used was: (94 °C/2 min) 1x, (94 °C/45 s, 62·5 °C/30 s, 72 °C/30 s) 30x. A control PCR to check the accessibility of DNA with universal primers 616V and 609R was performed as described previously (Garriga et al., 1998).

	RESULTS AND DISCUSSION

TOP ABSTRACT INTRODUCTION METHODS RESULTS AND DISCUSSION REFERENCES

 
Typical constituents found in traditional three-stage processed doughs were obligately heterofermentative species like L. sanfranciscensis, Lactobacillus brevis, L. fermentum and L. fructivorans (Stolz, 1995), amongst which L. sanfranciscensis was the numerically dominant organism (Böcker et al., 1990; Spicher & Schröder, 1978).

The composition of the bacterial flora of the sourdough described in Methods was analysed by the use of the RAPD technique. A database of RAPD reference patterns of lactobacilli isolated from food fermentations was generated and shown to allow differentiation at the species level (Fig. 1). The total bacterial cell count in the sourdough under investigation was 10·3x10⁸ c.f.u. g^-1, whereas the concentration of yeasts was 6x10⁷ c.f.u. g^-1.

View larger version (66K): [in this window] [in a new window]   Fig. 1. RAPD patterns of various lactobacilli often described as typical organisms in sourdough fermentations.

The remaining 3 % consisted of other lactic acid bacteria whose RAPD patterns could not be assigned to any Lactobacillus species available in our RAPD database (data not shown). The strains of the ‘36 %’ group, TMW 1.1201, TMW 1.119, TMW 1.1206 and the previous isolate TMW 1.80^T, were subjected to a further taxonomic characterization.

Phylogenetic analysis
The complete sequence (1544 bp) of the 16S rRNA gene of strain TMW 1.80^T was determined. It was aligned with all available sequences of low G+C content Gram-positive organisms. The analysis placed the representative strain TMW 1.80^T within the L. plantarum group of the heterogeneous L. casei group as defined by Schleifer & Ludwig (1995). It represents a cluster of related species consisting of L. alimentarius, L. farciminis, the recently described L. paralimentarius (Cai et al., 1999) and L. kimchii (Yoon et al., 2000). Except for L. kimchii, all the above-mentioned species have already been isolated from sourdoughs. The closest relatives were L. kimchii (98·7 %), L. alimentarius (97·5 %) and L. paralimentarius (97·2 %). The phylogenetic position is shown in Fig. 2. Positions determined by the parsimony algorithm were identical with those obtained with the maximum-likelihood approach. Minor differences in branching points were found by application of the neighbour-joining method (data not shown).

View larger version (27K): [in this window] [in a new window]   Fig. 2. Phylogenetic tree demonstrating the relationship of L. mindensis to the closest related lactobacilli. The tree was constructed by using the parsimony approach. The tree was based on a dataset that included only positions which are present in at least 50 % of all available Lactobacillus 16S rRNA sequences. Bar, 5 % estimated sequence divergence.

The DNA–DNA hybridization studies were performed according to the method of Cardinali et al. (2000). For each hybridization experiment, a calibration by serial dilutions of homologous DNA was applied on the same membrane. The relationship between spot intensity and amount of blotted DNA was highly linear with correlation values (r²) equal or over 95 % (data not shown).

Whereas DNA–DNA relatedness between strains TMW 1.80^T, TMW 1201, TMW 1.1199 and TMW 1206 of L. mindensis revealed by DNA–DNA hybridization experiments was greater than 85 %, hybridizations of these strains against DNA from all relevant type strains showed values below 30 % (Fig. 3).

View larger version (27K): [in this window] [in a new window]   Fig. 3. DNA–DNA hybridization experiment between DNA of L. mindensis and other lactobacilli. Genomic DNA of L. mindensis TMW 1.1201 was used as a probe and 10 ng DNA of the following strains was blotted. Row A: 1, L. mindensis TMW 1.80T; 2, L. mindensis TMW 1.1201; 3, L. mindensis TMW 1.1199; 4, L. mindensis TMW 1.1206; 5, L. sanfranciscensis TMW 1.1203; 6, L. farciminis DSM 20184T; 7, L. alimentarius DSM 20249T; 8, L. sanfranciscensis DSM 20451T; 9, L. pontis DSM 8475T; 10, Lactobacillus oris DSM 4864; 11, L. panis DSM 6035; 12, L. panis DSM 6036. Row B: 1, L. frumenti DSM 13143; 2, L. frumenti DSM 13145T; 3, L. buchneri DSM 20057T; 4, Lactobacillus kefiri DSM 20587T; 5, Lactobacillus malefermentans DSM 2017; 6, L. plantarum DSM 20174T; 7, L. brevis DSM 20451T; 8, L. fermentum DSM 20052T; 9, Lactobacillus lindneri DSM 20690T; 10, Lactobacillus vaginalis LMG 1289; 11, Lactobacillus hilgardii DSM 20176; 12, Lactobacillus parabuchneri DSM 5707T. Row C: 1, Lactobacillus amylolyticus DSM 11664T; 2, L. pontis TMW 1.675; 3, L. plantarum TMW 1.535.

Colony and cell morphology
Colonies of L. mindensis DSM 14500^T appeared white with a regular sharp edge and after 3 days of growth they were 1 mm in diameter. Colonies older than 3 days appeared frayed at the edges.

Cells were non-spore-forming, non-motile rods that occurred singly or in pairs, seldom in chains. Under the phase-contrast microscope, cells grown in liquid culture appeared as straight rods measuring 0·3–0·7x3–5 µm (in mid- to late-exponential growth phase). Cells on solid media were observed to elongate filamentously with a length between 5 and 20 µm (Fig. 4). The KOH test indicated a Gram-positive behaviour.

View larger version (86K): [in this window] [in a new window]   Fig. 4. Phase-contrast micrographs of cells of Lactobacillus mindensis DSM 14500T. Cells were grown on MRS. Left-hand panel, cells grown in liquid culture; right-hand panel, cells grown on solid medium. Bar, 10 µm.

Design of a species-specific PCR detection assay
A diagnostic sequence was identified within the 16S rRNA gene (see Table 2) that allows the identification of strains of L. mindensis and differentiation thereof from other relevant lactobacilli when used as target site in a PCR assay (Fig. 5). Primer PmindR, in combination with the 16S rDNA universal primer 616V, generated a 226 bp fragment. No cross-reaction was detected for DNA of other lactobacilli. Accessibility of DNA preparations for amplification was successfully controlled by a simultaneous amplification with 16S rDNA specific universal primers.

View larger version (61K): [in this window] [in a new window]   Fig. 5. Identification of L. mindensis by a specific PCR approach. For the species-specific PCR, primers PmindR and 616V were used, and for control PCR, primers 616V and 609R were used. Specific and control PCRs were performed separately, but run in a single lane. Lanes: 1 and 12, 100 bp ladder (molecular mass standard); 2, L. frumenti; 3, L. sanfranciscensis; 4, L. farciminis; 5, L. alimentarius; 6, L. kimchii; 7, L. paralimentarius; 8, L. mindensis TMW 1.1201; 9, L. mindensis TMW 1.1199; 10, L. mindensis TMW 1.1206; 11, L. mindensis DSM 14500T.

The G+C content of 37·5 mol% is within the range of the L. plantarum group (34–46 %), and the peptidoglycan type (L-Lys–D-Asp) fell into line with the majority of lactobacilli.

Taxonomic significance is provided by the lack of fermentation of galactose, arbutin, lactose and trehalose, which allows differentiation from its closest relatives. One difference to L. paralimentarius is the lack of ability to ferment ribose, arbutin, sucrose and trehalose. The limited fermentation spectrum is a typical trait as it can also be observed in other sourdough lactobacilli. The moderate fermentation of maltose also observed in some strains of L. paralimentarius (Cai et al., 1999) seems to be at first unfavourable for this environment, but may explain the observed coexistence with L. sanfranciscensis, which was shown to possess a highly optimized maltose metabolism resulting in production of glucose (Stolz, 1995; Ehrmann & Vogel, 1998).

The increased occurrence of L. mindensis in the investigated sourdough may be caused by specific process parameters used in the bakery. Its effect on dough quality and aroma was not investigated in this study.

Description of Lactobacillus mindensis sp. nov.
Lactobacillus mindensis (min.den'sis. N.L. adj. mindensis pertaining to the city of Minden, Germany, from where the first strain of this species was isolated).

Cells are Gram-positive, non-motile, non-spore-forming rods (0·9–5 µm), occurring singly, in pairs or in chains. Colonies are usually small (2 mm), smooth, low convex and flat with a white colour on MRS agar. Cells are catalase-negative and homofermentative. Growth occurs at 15–30 °C but not above. Growth optimum is at pH 4·6–5·2; no growth at or above pH 6·5. Acid is produced from glucose, maltose, fructose, mannose, N-acetylglucosamine, cellobiose and salicin. Some strains produce acid from amygdalin. Neither acid nor gas is produced from arabinose, dextrin, galactose, lactose, mannitol, melezitose, melibiose, raffinose, rhamnose, ribose, sucrose, sorbitol, trehalose or xylose. Arginine decarboxylase was not detected. Urease and H₂S are not produced. Nitrate is not reduced to nitrite. All strains produce mainly L-lactate (4 % D-lactate and 96 % L-lactate). The peptidoglycan is of the lysine–D-iso-asparagine (L-Lys–D-Asp) type and the cell wall does not contain teichoic acid. The DNA G+C content is 37·5 mol% (T_m). Strains were isolated from commercial sourdough starter preparations and from bakery's sourdough after continuous propagations for long periods. The type strain is DSM 14500^T (=LMG 21508^T).

	ACKNOWLEDGEMENTS

 
This work was supported by a grant from the European Union (FAIR project: CT 96 1126). We thank Dr Wolfgang Ludwig for the phylogenetic calculations and the reconstruction of the phylogenetic tree. We also wish to thank Monika Hadek for technical assistance.

	REFERENCES

TOP ABSTRACT INTRODUCTION METHODS RESULTS AND DISCUSSION REFERENCES

 
Baddiley, J. & Davison, A. L. (1961). The occurrence and location of teichoic acid in lactobacilli. J Gen Microbiol 24, 295–299.[Medline]

Böcker, G., Vogel, R. F. & Hammes, W. P. (1990). Lactobacillus sanfrancisco als stabiles Element in einem Reinzucht-Sauerteig-Präparat. Getreide Mehl Brot 44, 269–274.

Cai, Y., Okada, H., Mori, H., Benno, Y. & Nakase, T. (1999). Lactobacillus paralimentarius sp. nov., isolated from sourdough. Int J Syst Evol Microbiol 49, 1451–1455.[Abstract/Free Full Text]

Cardinali, G., Liti, G. & Martini, A. (2000). Non-radioactive dot-blot DNA reassociation for unequivocal yeast identification. Int J Syst Evol Microbiol 50, 931–936.[Abstract]

Ehrmann, M. A. & Vogel, R. F. (1998). Maltose metabolism of Lactobacillus sanfranciscensis: cloning and heterologous expression of the key enzymes, maltose phosphorylase and phosphoglucomutase. FEMS Microbiol Lett 169, 81–86.[CrossRef][Medline]

Garriga, M., Ehrmann, M. A., Arnau, J., Hugas, M. & Vogel, R. F. (1998). Carnimonas nigrificans gen. nov., sp. nov., a bacterial causative agent for black spots formation on cured meat products. Int J Syst Bacteriol 48, 677–686.[Abstract/Free Full Text]

Gregersen, T. (1978). Rapid method for distinction of Gram-negative from Gram-positive bacteria. Eur J Appl Microbiol Biotechnol 5, 123–127.[CrossRef]

Hammes, W. P. & Vogel, R. F. (1995). The genus Lactobacillus. In The Genera of Lactic Acid Bacteria, pp. 19–54. Edited by B. J. B. Wood & W. Holzapfel. Glasgow: Blackie Academic & Professional.

Herrero, M., Mayo, B., González, B. & Suárez, J. E. (1996). Evaluation of technologically important traits in lactic acid bacteria isolated from spontaneous fermentations. J Appl Bacteriol 81, 565–570.

Kandler, O. & Weiss, N. (1986). The genus Lactobacillus. In Bergey's Manual of Systematic Bacteriology, vol. 2, pp. 1208–1234. Edited by P. H. A. Sneath, N. S. Mair, M. E. Sharpe & J. G. Holt. Baltimore: Williams & Wilkins.

Lewington, J., Greenaway, S. P. & Spillane, G. J. (1987). Rapid small scale preparation of bacterial genomic DNA, suitable for cloning and hybridization analysis. Lett Appl Microbiol 5, 51–53.

Ludwig, W. (1995). Sequence databases. In Molecular Microbial Ecology Manual, pp. 3.3.5.1–22. Edited by A. D. L. Akkermans, J. D. van Elsas & F. J. de Bruijn. Amsterdam: Kluwer.

Ludwig, W. & Strunk, O. (1997). ARB: a software environment for sequence data. http://www.mikro.biologie.tu-muenchen.de/pub/ARB/documentation/

Maidak, B. L., Cole, J. R., Lilburn, T. G. & 7 other authors (2001). The RDP-II (Ribosomal Database Project). Nucleic Acids Res 29, 173–174.[Abstract/Free Full Text]

Marmur, J. (1961). A procedure for the isolation of deoxyribonucleic acid from microorganisms. J Mol Biol 3, 208–218.

Mesbah, M., Premachandran, U. & Whitman, W. B. (1989). Precise measurement of the G+C content of deoxyribonucleic acid by high-performance liquid chromatography. Int J Syst Bacteriol 39, 159–167.

Müller, M. R. A., Ehrmann, M. A. & Vogel, R. F. (2000). Lactobacillus frumenti sp. nov., a new lactic acid bacterium isolated from rye-bran fermentations with a long fermentation period. Int J Syst Evol Microbiol 50, 2127–2133.[Abstract]

Salovaara, H. (1998). Lactic acid bacteria in cereal products. In Lactic Acid Bacteria – Technology and Health Effects, 2nd edn, pp. 115–138. Edited by S. Salminen & A. Von Wright. New York: Marcel Dekker.

Sanger, F., Nicklen, S. & Coulson, A. (1977). DNA sequencing with chain-terminating inhibitors. Proc Natl Acad Sci U S A 74, 5463–5467.[Abstract/Free Full Text]

Schleifer, K. H. & Ludwig, W. (1995). Phylogeny of genus Lactobacillus and related genera. Syst Appl Microbiol 18, 461–467.

Sharpe, M. E. (1979). Identification of lactic acid bacteria. In Identification Methods for Microbiologists (Technical Series 14), pp. 233–259. Edited by F. A. Skinner & D. W. Lovelock. London: Academic Press.

Spicher, G. & Schröder, R. (1978). Die Mikroflora des Sauerteiges, VI. Untersuchungen über die Art der in "Reinzuchtsauern" anzutreffenden Milchsäurebakterien (Genus LactobacillusBeijerink). Z Lebensm-Unters-Forsch 167, 342–354.

Stolz, P. (1995). Untersuchungen des Maltosemetabolismus von Lactobazillen aus Sauerteig. Stuttgart: Ulrich Grauer.

Tamaoka, J. & Komagata, K. (1984). Determination of DNA base composition by reversed-phase high-performance liquid chromatography. FEMS Microbiol Lett 25, 125–128.

Vogel, R. F., Böcker, G., Stolz, P. & 7 other authors (1994). Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int J Syst Bacteriol 44, 223–229.[Abstract/Free Full Text]

Vogel, R. F., Müller, M., Stolz, P. & Ehrmann, M. (1996). Ecology in sourdoughs produced by traditional and modern technologies. Adv Food Sci (CMTL) 18, 152–159.

Vogel, R. F., Knorr, R., Müller, R. A., Steudel, U., Gänzle, M. G. & Ehrmann, M. A. (1999). Non-dairy lactic fermentations: the cereal world. Antonie van Leeuwenhoek 76, 403–411.[CrossRef][Medline]

Wiese, B. G., Strohmar, W., Rainey, F. A. & Diekmann, H. (1996). Lactobacillus panis sp. nov., from sourdough with a long fermentation period. Int J Syst Bacteriol 46, 449–453.[Abstract/Free Full Text]

Yoon, J.-H., Kang, S.-S., Mheen, T.-I. & 7 other authors (2000). Lactobacillus kimchii sp., nov., a new species from kimchii. Int J Syst Evol Microbiol 50, 1789–1795.

This article has been cited by other articles:

				Y. Li, C. Canchaya, F. Fang, E. Raftis, K. A. Ryan, J.-P. van Pijkeren, D. van Sinderen, and P. W. O'Toole Distribution of Megaplasmids in Lactobacillus salivarius and Other Lactobacilli J. Bacteriol., September 1, 2007; 189(17): 6128 - 6139. [Abstract] [Full Text] [PDF]

				I. Scheirlinck, R. Van der Meulen, A. Van Schoor, G. Huys, P. Vandamme, L. De Vuyst, and M. Vancanneyt Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs Int J Syst Evol Microbiol, July 1, 2007; 57(7): 1461 - 1467. [Abstract] [Full Text] [PDF]

				M. A. Ehrmann, M. Brandt, P. Stolz, R. F. Vogel, and M. Korakli Lactobacillus secaliphilus sp. nov., isolated from type II sourdough fermentation Int J Syst Evol Microbiol, April 1, 2007; 57(4): 745 - 750. [Abstract] [Full Text] [PDF]

				I. Scheirlinck, R. Van der Meulen, A. Van Schoor, I. Cleenwerck, G. Huys, P. Vandamme, L. De Vuyst, and M. Vancanneyt Lactobacillus namurensis sp. nov., isolated from a traditional Belgian sourdough Int J Syst Evol Microbiol, February 1, 2007; 57(2): 223 - 227. [Abstract] [Full Text] [PDF]

				R. Valcheva, M. F. Ferchichi, M. Korakli, I. Ivanova, M. G. Ganzle, R. F. Vogel, H. Prevost, B. Onno, and X. Dousset Lactobacillus nantensis sp. nov., isolated from French wheat sourdough. Int J Syst Evol Microbiol, March 1, 2006; 56(Pt 3): 587 - 591. [Abstract] [Full Text] [PDF]

				R. Valcheva, M. Korakli, B. Onno, H. Prevost, I. Ivanova, M. A. Ehrmann, X. Dousset, M. G. Ganzle, and R. F. Vogel Lactobacillus hammesii sp. nov., isolated from French sourdough Int J Syst Evol Microbiol, March 1, 2005; 55(2): 763 - 767. [Abstract] [Full Text] [PDF]

				A. Corsetti, L. Settanni, D. van Sinderen, G. E. Felis, F. Dellaglio, and M. Gobbetti Lactobacillus rossii sp. nov., isolated from wheat sourdough Int J Syst Evol Microbiol, January 1, 2005; 55(1): 35 - 40. [Abstract] [Full Text] [PDF]

				A. M. Rodas, S. Ferrer, and I. Pardo Polyphasic study of wine Lactobacillus strains: taxonomic implications Int J Syst Evol Microbiol, January 1, 2005; 55(1): 197 - 207. [Abstract] [Full Text] [PDF]

				L. Krockel, U. Schillinger, C. M. A. P. Franz, A. Bantleon, and W. Ludwig Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage Int J Syst Evol Microbiol, March 1, 2003; 53(2): 513 - 517. [Abstract] [Full Text] [PDF]

This Article Abstract Full Text (PDF) 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 Ehrmann, M. A. Articles by Vogel, R. F. Search for Related Content PubMed PubMed Citation Articles by Ehrmann, M. A. Articles by Vogel, R. F. Agricola Articles by Ehrmann, M. A. Articles by Vogel, R. F.