Lactobacillus hammesii sp. nov., isolated from French sourdough

• DOI: 10.1099/ijs.0.63311-0
• Publication Date: 2005-03-17T21:32:59Z
• Authors: Rosica Valcheva; Maher Korakli; Bernard Onno; Hervé Prévost; Iskra Ivanova; Matthias A. Ehrmann; Xavier Dousset; Michael G. Gänzle; Rudi F. Vogel
• Keywords: Lactobacillus sakei; Lactobacillus salivarius; Strain (injury)

Twenty morphologically different strains were chosen from French wheat sourdough isolates. Cells Gram-positive, non-spore-forming, non-motile rods. The isolates identified using amplified-fragment length polymorphism, randomly amplified polymorphic DNA and 16S rRNA gene sequence analysis. All members of the genus Lactobacillus . They as representing plantarum , paralimentarius sanfranciscensis spicheri sakei However, two (LP38 T LP39) could be clearly discriminated recognized species on basis genotyping methods. similarity DNA–DNA relatedness data indicate that belong to a novel species, for which name hammesii is proposed. type strain LP38 (=DSM 16381 =CIP 108387 =TMW 1.1236 ).