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Three Gram-stain-positive strains were isolated from fermented mustard and were rod-shaped, non-motile, asporogenous, facultatively anaerobic, homofermentative and did not exhibit catalase activity. Comparative analyses of 16S rRNA, pheS and rpoA gene sequences demonstrated that the novel strains were members of the genus Lactobacillus. On the basis of 16S rRNA gene sequence analysis, the type strains of Lactobacillus crustorum (98.7 % similarity), Lactobacillus farciminis (98.9 %) and Lactobacillus mindensis (97.9 %) were the closest neighbours. However, DNA-DNA reassociation values with these strains were less than 50 %. Phenotypic and genotypic features demonstrated that these isolates represent a novel species of the genus Lactobacillus, for which the name Lactobacillus futsaii sp. nov. is proposed; the type strain is YM 0097 T (5JCM 17355 T 5BCRC 80278 T ).Fu-tsai and suan-tsai are spontaneously fermented mustard products traditionally prepared by the Hakka tribe of Taiwan. The traditional fermentation process comprises two different processes for producing fu-tsai and suan-tsai, as described previously (Chao et al., 2009). Briefly, slightly wilted mustard is placed in a bucket in layers with salt at a final concentration of 4 % (w/w) for initial fermentation (around for 7 days). For production of suan-tsai, the fermentation continues for approximately 2 months. For production of fu-tsai, the partly fermented mustard is left to dry in the sun during the day and fermented at night for two or three day/night cycles, then packed into airtight glass bottles or earthenware pots to enable further fermentation for at least 3 months until maturation. Samples of fermented brines were obtained in October 2007 from a factory manufacturing fu-tsai and suan-tsai in Miaoli County, Taiwan. Samples were taken aseptically, stored at 4 u C and analysed within 24 h. Fu-tsai brine samples were inoculated onto MRS agar (BD, Difco; pH 6.8) (de Man et al., 1960) supplemented with 2 % NaCl and 0.001 % of both sodium azide and cycloheximide, and incubated anaerobically at 30 u C for 3 days. Cell counts of lactic acid bacteria (LAB) were 2.4610 3 to 4.0610 6 c.f.u. ml -1 and 500 isolates were collected for further analysis. The selected isolates were stored at 280 u C in nutrient broth (BD; Difco) containing 10 % (v/v) DMSO.During a study on the diversity of LAB in brines of fu-tsai and suan-tsai products, three of the Lactobacillus strains isolated [F3-A98 T (5YM 0097 T ), Su-N25 (5YM 0181) and F1-Q3 (5YM 0188)] could not be clearly placed within any recognized species of the genus by 16S rRNA gene sequence analysis. Levels of DNA-DNA relatedness also indicated that the isolates were not members of existing species.This study presents the morphological, biochemical and molecular characterization of strains YM 0097 T , YM 0181 and YM 0188. Lactobacillus crustorum YIT 12038 T , Lactobacillus farciminis YIT 0265 T and Lactobacillus mindensis YIT 12111 T were obtained from the culture collection of Yakult Central Institute (YIT; Tokyo,...

Three Gram-positive, catalase-negative, motile, rod-shaped bacteria were isolated from fermented stinky tofu brine. These strains, designated YIT 11306 T , YIT 11317 and YIT 11318, were discriminated from five isolates on the basis of randomly amplified polymorphic DNA profiles. They produced L-lactic acid as the main end product from glucose without gas formation, synthesized dextran from sucrose and hydrolysed aesculin. Ammonia was not produced from arginine. Comparative 16S rRNA gene sequence analysis demonstrated that the novel isolates were members of the genus Lactobacillus. Based on levels of 16S rRNA gene sequence similarity, the three novel strains were related most closely to the type strains of Lactobacillus mali (97.2 %) and Lactobacillus satsumensis (96.8 %). However, levels of DNA-DNA relatedness between the novel isolates and the type strains of L. mali and L. satsumensis were less than 10 %. The phenotypic and genotypic data demonstrate that the three strains represent a single novel species of the genus Lactobacillus, for which the name Lactobacillus capillatus sp. nov. is proposed. The type strain is YIT 11306 T (5JCM 15044Stinky tofu is a well-known and popular traditional fermented Chinese snack, and its manufacturing process differs from region to region. In Taiwan, stinky tofu is made by immersing tofu into fermented stinky brine, thus permeating the tofu with the odour of the brine. Stinky brine can be made entirely by mixing vegetables or may also include Chinese herbs, shrimp or fish to give a unique and strong odour. All of the raw materials decompose by natural fermentation, and the resulting liquid is the fermented brine used for production of stinky tofu.During the course of a study of the biodiversity of lactic acid bacteria in stinky tofu brines, three Lactobacillus-like strains, designated YIT 11306 T , YIT 11317 and YIT 11318, could not be clearly placed within any recognized species of the genus by means of 16S rRNA gene sequence similarity. These strains are shown here to represent a single novel species of the genus Lactobacillus.Samples of fermented stinky brines were obtained in May 2005 from a factory for the manufacture of stinky tofu in Taipei County, Taiwan. Samples were taken aseptically, stored at 4 u C and analysed within 24 h. Stinky tofu brine samples were inoculated onto de Man-Rogosa-Sharpe (MRS; Difco) agar supplemented with 0.001 % sodium azide and 0.001 % cycloheximide and incubated anaerobically at 30 u C for 3 days. Cell counts of lactic acid bacteria were 4.2610 3 -1.2610 6 c.f.u. ml -1 , and 168 isolates were collected for further analysis. The selected isolates were stored at 280 u C in nutrient broth (BD; Difco) containing 10 % (v/v) DMSO. The present study describes the characterization of three strains (YIT 11306 T , YIT 11317 and YIT 11318) from the 168 isolates. Lactobacillus agilis YIT 0253 T , Lactobacillus mali YIT 0449 T , Lactobacillus salivarius subsp. salivarius YIT 0104T and Lactobacillus satsumensis YIT 11287 T were obtained from the cultur...