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Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage, by L. Kröckel, U. Schillinger, C. M. A. P. Franz, A. Bantleon & W. Ludwig

International Journal of Systematic and Evolutionary Microbiology vol. 53, part 2, pp. 513 - 517

Supplementary Table. Percentage similarities of L. versmoldensis sp. nov. KU-3T to selected Lactobacillus species based on substrate utilization

Twenty catabolic characters were tested, including acid production from aesculin, arabinose, cellobiose, galactose, gluconate, lactose, maltose, amygdalin, mannitol, melezitose, melibiose, raffinose, rhamnose, ribose, sucrose, salicin, sorbitol, trehalose and xylose and ammonia production from arginine. Similarities between strains are expressed as percentages (common reactions between two strains x 100/20).

Strain KU-3T
L. versmoldensis sp. nov. KU-3T100
L. paracasei subsp. tolerans DSM 20258T85
L. curvatus DSM 2001079
L. sakei DSM 20017T79
L. alimentarius DSM 20249T61
L. farciminis DSM 20184T60
L. paralimentarius DSM 13238T55
L. kimchii DSM 13961T45






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