Lactobacillus kisonensis sp. nov., Lactobacillus otakiensis sp. nov., Lactobacillus rapi sp. nov. and Lactobacillus sunkii sp. nov., heterofermentative species isolated from sunki, a traditional Japanese pickle

Watanabe, Koichi; Fujimoto, Junji; Tomii, Yasuaki; Sasamoto, Masae; Makino, Hiroshi; Kudo, Yotaro; Okada, Sanae

doi:10.1099/ijs.0.004689-0

Cited by 73 publications

(33 citation statements)

References 17 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several species ordinarily found in foods were isolated from one or two individuals only, and almost exclusively from the oral samples. This included L. alimentarius and L. farciminis (marinated fish and meat products) (Tanasupawat et al, 1998;Lyhs et al, 2001), L. frumenti (sourdough) (Muller et al, 2000), L. harbinensis, L. hilgardii (wine) (Rodas et al, 2005), and L. otakiensis (pickle) (Watanabe et al, 2009). Most likely, these species were only transiently present in the oral cavity.…”

Section: Discussionmentioning

confidence: 97%

Oral and faecal lactobacilli and their expression of mannose-specific adhesins in individuals with and without IgA deficiency

Lönnermark¹,

Nowrouzinan²,

Adlerberth³

et al. 2012

International Journal of Medical Microbiology

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 97%

Oral and faecal lactobacilli and their expression of mannose-specific adhesins in individuals with and without IgA deficiency

Lönnermark¹,

Nowrouzinan²,

Adlerberth³

et al. 2012

International Journal of Medical Microbiology

View full text Add to dashboard Cite

“…In recent years, many novel LAB species and subspecies have been isolated from pickle, such as Lactobacillus senmaizukei (Hiraga et al, 2008), Lactobacillus nodensis (Kashiwagi et al, 2009), Lactobacillus kisonensis (Watanabe et al, 2009), Lactobacillus otakiensis (Watanabe et al, 2009), Lactobacillus rapi (Watanabe et al, 2009), Lactobacillus sunkii (Watanabe et al, 2009), Lactobacillus kimchicus (Liang et al, 2011), Lactobacillus koreensis (Bui et al, 2011), Lactobacillus delbrueckii subsp. sunkii , Lactobacillus xiangfangensis (Gu et al, 2012), Lactobacillus futsaii (Chao et al, 2012), Lactobacillus kimchiensis (Kim et al, 2013) and Leuconostoc miyukkimchii (Lee et al, 2012).…”

mentioning

confidence: 99%

Lactobacillus heilongjiangensis sp. nov., isolated from Chinese pickle

Yang

et al. 2013

International Journal of Systematic and Evolutionary Microbiology

View full text Add to dashboard Cite

A Gram-stain-positive bacterial strain, S4-3 T , was isolated from traditional pickle in Heilongjiang Province, China. The bacterium was characterized by a polyphasic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, dnaK gene sequence analysis, fatty acid methyl ester (FAME) analysis, determination of DNA G+C content, DNA-DNA hybridization and an analysis of phenotypic features. Strain S4-3 T showed 97.9-98.7 % 16S rRNA gene sequence similarities, 84.4-94.1 % pheS gene sequence similarities and 94.4-96.9 % rpoA gene sequence similarities to the type strains of Lactobacillus nantensis, Lactobacillus mindensis, Lactobacillus crustorum, Lactobacillus futsaii, Lactobacillus farciminis and Lactobacillus kimchiensis. dnaK gene sequence similarities between S4-3 T and Lactobacillus nantensis LMG 23510 T , Lactobacillus mindensis LMG 21932 T , Lactobacillus crustorum LMG 23699 T , Lactobacillus futsaii JCM 17355 T and Lactobacillus farciminis LMG 9200 T were 95.4, 91.5, 90.4, 91.7 and 93.1 %, respectively. Based upon the data obtained in the present study, a novel species, Lactobacillus heilongjiangensis sp. nov., is proposed and the type strain is S4-3 T (5LMG 26166 T 5NCIMB 14701 T ).Pickle is rich in lactic acid bacteria (LAB). In recent years, many novel LAB species and subspecies have been isolated from pickle, such as Lactobacillus senmaizukei (Hiraga et al., et al., 2012). In the present study, a Gram-stain-positive bacterial strain, S4-3 T , was isolated from traditional pickle in Heilongjiang Province, China. The bacterium was characterized by a polyphasic approach. The strains used in this study are listed in Table 1. All strains were incubated aerobically at 30 u C on mMRS medium (pH 6.2-6.4) consisting of 0.5 % peptone, 0.5 % meat extract, 1 % tryptone, 0.5 % yeast extract, 1 % glucose, 0.1 % Tween 80, 0.2 % K 2 HPO 4 . 3H 2 O, 0.5 % sodium acetate anhydrous, 0.2 % diammonium hydrogen citrate, 0.025 % MnSO 4 . H 2 O and 0.01 % MgSO 4 . 7H 2 O.

show abstract

“…Lactobacillus sunkii was isolated in 2009 from sunki, which is a traditional Japanese pickle (1). L. sunkii is a Gram-positive, rod-shaped, and heterofermentative lactic acid bacterium.…”

Section: Genome Announcementmentioning

confidence: 99%