6533b861fe1ef96bd12c5a0d
RESEARCH PRODUCT
Lactobacillus rennini sp. nov., isolated from rennin and associated with cheese spoilage.
Empar ChenollEmpar ChenollM. Carmen MaciánRosa AznarRosa Aznarsubject
GenotypeFood spoilageMicrobiologyMicrobiologyCheeseLactobacillusRNA Ribosomal 16SChymosinEcology Evolution Behavior and SystematicsPhylogenybiologyPhylogenetic treeBase SequenceNucleic Acid HybridizationGenes rRNAGeneral MedicineLactobacillaceaeRibosomal RNAbiology.organism_classification16S ribosomal RNABacterial Typing TechniquesLactobacillusPhenotypeFermentationChymosinBacteriadescription
Two bacterial strains, DSM 20253T and DSM 20254, isolated from rennin and regarded as causing cheese spoilage, were deposited in the DSMZ as Lactobacillus sp. by J. Stadhouders. The strains show 99·9 % 16S rRNA gene sequence similarity and have less than 94·3 % similarity with any other species of the genus. Lactobacillus coryniformis is their closest phylogenetic neighbour. DNA–DNA hybridization experiments confirmed that the two strains are members of the same species with separate status within the genus Lactobacillus. The strains are homofermentative lactic acid bacteria and can be phenotypically and genotypically distinguished from their closest relatives. 16S rRNA gene-targeted specific primers were designed to enable PCR detection of the novel species. The name Lactobacillus rennini sp. nov. is proposed for the novel isolates, with strain CECT 5922T (=DSM 20253T) as the type strain.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2006-02-01 | International journal of systematic and evolutionary microbiology |