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Schuster, Julian A.; Klingl, Andreas; Vogel, Rudi F.; Ehrmann, Matthias A. (2019): Polyphasic characterization of two novel Lactobacillus spp. isolated from blown salami packages: Description of Lactobacillus halodurans sp. nov. and Lactobacillus salsicarnum sp. nov. In: Systematic and Applied Microbiology, Vol. 42, No. 6, UNSP 126023
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Abstract

Microbiota analysis of blown pack spoiled salami revealed five distinguishable Lactobacillus isolates we could not assign to a known species. Two of the isolates (TMW 1.2172(T) and TMW 1.1920) are rodshaped, whilst three isolates (TMW 1.2098(T), TMW 1.2118 and TMW 1.2188) appear coccus shaped or as short rods. All isolates are Gram-stain positive, facultative anaerobic, catalase and oxidase negative, non-motile and non-sporulating. Phylogenetic analysis of the 16S rRNA, dnaK, pheS and rpoA gene sequences revealed two distinct lineages within the genus Lactobacillus (L.). The isolates are members of the Lactobacillus alimentarius group with Lactobacillus ginsenosidimutans DSM 24154(T) (99.4% 16S similarity), Lactobacillus versmoldensis DSM 14857(T) (97.9%) and Lactobacillus furfuricola DSM 27174(T) (97.7%) as phylogenetic closest related species and L. alimentarius DSM 20249(T) (97.7%) and Lactobacillus paralimentarius DSM 13961(T) (97.5%) as closest relatives, respectively. Average Nucleotide Identity (ANI) and digital DNA-DNA hybridization (dDDH) values between the isolates and their close related type strains are lower than 80% and 25%, respectively. For both designated type strains, the peptidoglycan type is A4 alpha. L-Lys-ID-Asp and the major fatty acids are C-16:0, C-18:1 omega 9c and summed feature 7. Based on phylogenetic, phenotypic and chemotaxonomic analysis we demonstrated that the investigated isolates belong to two novel Lactobacillus species for which we propose the names Lactobacillus salsicarnum with the type strain TMW 1.2098(T) = DSM 109451(T) =LMG 31401(T) and Lactobacillus halodurans with the type strain TMW 1.2172(T) =DSM 109452(T) =LMG 31402(T). (C) 2019 Elsevier GmbH. All rights reserved.