Lactobacillus curtus sp. nov., isolated from beer in Finland

Abstract

A Gram-stain-positive, catalase-negative and short-rod-shaped organism, designated VTT E-94560, was isolated from beer in Finland and deposited in the VTT culture collection as a strain of Lactobacillus rossiae. However, the results of 16S rRNA gene sequence analysis showed that VTT E-94560 was only related to Lactobacillus rossiae JCM 16176 with 97.0 % sequence similarity, lower than the 98.7 % regarded as the boundary for the species differentiation. Additional phylogenetic studies on the pheS gene, rpoA gene and 16S-23S rRNA internally transcribed spacer region further reinforced the taxonomically independent status of VTT E-94560 and its related Lactobacillus species including L. rossiae and Lactobacillus siliginis. Strain VTT E-94560 also exhibited several differences in its carbohydrate fermentation profiles from those related Lactobacillus species. In addition, DNA-DNA relatedness between VTT E-94560 and these two type strains was 4 % (L. rossiae JCM 16176) and 12 % (L. siliginins JCM 16155), respectively, which were lower than the 70 % cut-off for general species delineation, indicating that these three strains are not taxonomically identical at the species level. These studies revealed that VTT E-94560 represents a novel species, for which the name Lactobacillus curtus sp. nov. is proposed. The type strain is VTT E-94560 (=JCM 31185).

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

“…It grows over a wide pH range (pH 3.5–8.5) and at 15 °C but not at 45 °C [244]. The mol% G+C content of DNA is 43.…”

Statistical evaluation of beer spoilage bacteria by real-time PCR analyses from 2010 to 2016

“…Consequently, key findings can be obtained over time about the bacteria capable of spoiling beer, which could become important in their control and characterization. Furthermore, novel beer‐spoilers like L. cerevisiae , L. acetotolerans and L. curtus as well as known beer spoilers with less distinct beer spoilage potential (like acetic acid bacteria, wort bacteria and enterobacteria) have to be taken into account to complete the overview.…”

Furfurilactobacillus milii sp. nov., isolated from fermented cereal foods

“…The genus Furfurilactobacillus was established in 2020 to include heterofermentative aerotolerant lactobacilli [1]. Furfurilactobacillus rossiae , the first member of this genus, was described in 2005 with an isolate from sourdough [2]; the other two species in the genus, Furfurilactobacillus siliginis [3] and Furfurilactobacillus curtus [4] , were described with isolates from sourdough and beer, respectively. Members of this genus have been found in cereal fermentation, fruit, beer, and the faeces of children and swine [1].…”