Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.

Tanasupawat, Somboon; Sato, Osamu; Okada, Sanae; Komagata, Kazuo

doi:10.1099/00207713-50-4-1479

Cited by 150 publications

(112 citation statements)

References 21 publications

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“…However, Camu et al (2007) detected this organism in five out of seven spontaneous heap fermentations of cocoa beans studied, indicating that this species is common in Ghanaian cocoa bean heaps that are undergoing fermentation. Collins et al (1993), Tanasupawat et al (2000), Björkroth et al (2002), Choi et al (2002), Lee et al (2002), Magnusson et al (2002) and Ennahar & Cai (2004). +, Positive for at least 90 % of the strains; 2, negative for at least 90 % of the strains; d, positive for 11-89 % of strains; NT, not tested.…”

Section: Description Of Weissella Ghanensis Sp Novmentioning

confidence: 99%

“…Novel species of the genus Weissella have mainly been isolated from fermented foods: Weissella hellenica strains were isolated from fermented sausages (Collins et al, 1993), Weissella kimchii (a later heterotypic synonym of Weissella cibaria) (Ennahar & Cai, 2004) and Weissella koreensis strains were isolated from kimchi (Choi et al, 2002;Lee et al, 2002), and Weissella thailandensis strains were isolated from fermented fish (Tanasupawat et al, 2000). The exceptions are Weissella soli strains, which were isolated from soil (Magnusson et al, 2002), and some W. cibaria strains that were detected in both fermented food and clinical samples (Björkroth et al, 2002).…”

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confidence: 99%

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Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation

Bruyne

Camu

Lefebvre

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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During a study on lactic acid bacteria (and their species diversity) in spontaneous heap fermentations of Ghanaian cocoa beans, two strains, designated 215 T and 194B, were isolated. A phylogenetic analysis based on 16S rRNA gene sequences demonstrated that these strains represented a distinct lineage close to the genus Weissella and showing only 92.1 % 16S rRNA gene sequence similarity with respect to their closest neighbour, Weissella soli LMG 20113 T . Whole-cell protein electrophoresis, fluorescent amplified fragment length polymorphism fingerprinting of whole genomes and physiological and biochemical tests confirmed the unique taxonomic position of the two novel isolates. On the basis of the results of the morphological and biochemical tests and 16S rRNA gene sequence analysis, strains 215 T and 194B represent the most peripheral lineage of the genus Weissella, for which we propose the name Weissella ghanensis sp. nov. The type strain is 215 T (5LMG 24286 T 5DSM 19935 T ).The genus Weissella was created by Collins et al. (1993), in the course of a phylogenetic analysis of some unknown Leuconostoc-like lactic acid bacteria, to accommodate five heterofermentative Lactobacillus species and a species formerly classified as Leuconostoc paramesenteroides. Novel species of the genus Weissella have mainly been isolated from fermented foods: Weissella hellenica strains were isolated from fermented sausages (Collins et al., 1993), Weissella kimchii (a later heterotypic synonym of Weissella cibaria) (Ennahar & Cai, 2004) and Weissella koreensis strains were isolated from kimchi (Choi et al., 2002;Lee et al., 2002), and Weissella thailandensis strains were isolated from fermented fish (Tanasupawat et al., 2000). The exceptions are Weissella soli strains, which were isolated from soil (Magnusson et al., 2002), and some W. cibaria strains that were detected in both fermented food and clinical samples (Björkroth et al., 2002).The population dynamics of spontaneous heap fermentations of cocoa beans in Ghana during the main cropping season of 2005 (October-December) were studied by Camu et al. (2007). The levels of lactic acid bacteria species diversity of different fermentation heaps and different fermentation times were signalled by the relative intensities of bands obtained using a culture-independent technique, namely 16S rRNA gene sequence-based PCRdenaturing gradient gel electrophoresis. This analysis detected an unidentified bacterium that appeared in five of the seven heap fermentations studied, from the beginning of the fermentation up to 48 h after the start of the fermentation process. The 16S rRNA gene sequence of this bacterium was determined. Only three isolates (215 T , 194B and 225) that had 16S rRNA gene sequences identical to that of the unidentified bacterium were obtained (and subsequently cultivated) from the same fermenting cocoa bean heap in New Tafo, Ghana (Camu et al., 2007). Isolate 225 lost viability during subsequent cultivation. To check clonality using randomly amplified polymorphic DNA (RAPD; ...

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Section: Description Of Weissella Ghanensis Sp Novmentioning

confidence: 99%

mentioning

confidence: 99%

Weissella ghanensis sp. nov., isolated from a Ghanaian cocoa fermentation

Bruyne

Camu

Lefebvre

et al. 2008

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLO

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“…Since then, several novel species of the genus Weissella have been described, most of which have been associated with nutrient-rich environments like fermented foods or food products (Weissella beninensis, Weissella ghanensis, Weissella fabalis, Weissella fabaria, Weissella koreensis, Weissella oryzae, Weissella thailandensis) (Tanasupawat et al, 2000;Lee et al, 2002;De Bruyne et al, 2008Padonou et al, 2010;Snauwaert et al, 2013;Tohno et al, 2013). A few species (Weissella ceti, Weissella diestrammenae and Weissella cibaria) have been isolated from human or animal sources (Björkroth et al, 2002;Vela et al, 2011;Oh et al, 2013), while Weissella soli was isolated from soil samples (Magnusson et al, 2002).…”

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confidence: 99%

Weissella uvarum sp. nov., isolated from wine grapes

Nisiotou¹,

Dourou²,

Filippousi³

et al. 2014

International Journal of Systematic and Evolutionary Microbiology

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Two bacterial strains (B18BM42 T and B18NM6) were recovered during a study of bacterial diversity on wine grapes (Vitis vinifera L.) from the Nemea region in Greece. Phylogenetic analysis based on 16S rRNA gene sequences placed the two strains within the genus Weissella, and found them to be most closely related to Weissella minor NRIC 1625 T followed by Weissella viridescens NRIC 1536 T (99.1 and 98.9 % sequence similarity, respectively). The level of DNA-DNA relatedness between strains B18NM42 T and W. minor NRIC 1625 T or W. viridescens NRIC 1536 T was 31.9 and 35.0 %, respectively. The two novel strains could be genetically differentiated from their closest relatives by REA-PFGE (restriction enzyme analysis-pulse field gel electrophoresis), RAPD (randomly amplified polymorphic DNA) and rep-PC R analyses (repetitive sequence-based PCR). Physiological examination showed that the novel strains can be distinguished from phylogenetically related species by their ability to grow at 42 6C and by certain carbohydrate fermentations. Based on the evidence above, the affiliation of the two strains to a novel species with the proposed name Weissella uvarum sp. nov. is suggested. The type strain is B18NM42 T (5DSM 28060 T 5NCCB 100484 T ).

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“…However, in recent years we have assisted with a series of publications dealing with new Lactobacillus species in which the reference strain or, in some cases the type strain, of the species Lactobacillus casei was alternatively ATCC 334 (Yoon et al, 2000 ;Cai et al, 1999 ;Morlon-Guyot et al, 1998) or ATCC 393 (Edwards et al, 2000 ;Kato et al, 2000 ;Swezey et al, 2000 ;Tanasupawat et al, 2000). Moreover, either ATCC 393 (l LMG 6904) (Morlon-Guyot et al, 1998) or LMG 17315 (l ATCC 15820) (Cai et al, 1999) has been used as the type strain for the species Lactobacillus zeae.…”

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confidence: 99%