Lactobacillus porcinae sp. nov., isolated from traditional Vietnamese nem chua

Abstract

A species diversity study of lactic acid bacteria occurring in traditional Vietnamese nem chua yielded an isolate, LMG 26767 T , that could not be assigned to a species with a validly published name. The isolate was initially investigated by 16S rRNA gene sequence analysis, which revealed that it belonged to the genus Lactobacillus, with Lactobacillus manihotivorans and Lactobacillus camelliae as the closest relatives (98.9 % and 96.9 % gene sequence similarity to the type strains, respectively). Comparative (GTG) 5 -PCR genomic fingerprinting confirmed the unique taxonomic status of the novel strain. DNA-DNA hybridization experiments, DNA G+C content determination, sequence analysis of the phenylalanyl-tRNA synthase (pheS) gene, and physiological and biochemical characterization demonstrated that strain LMG 26767 T represents a novel species, for which the name Lactobacillus porcinae sp. nov. is proposed; the type strain is LMG 26767 T (5CCUG 62266 T ). Biochemically, L. porcinae can be distinguished from L. manihotivorans and L. camelliae by its carbohydrate fermentation profile, absence of growth at 45 6C, and production of D-and L-lactate as end products of glucose metabolism.

Lacticaseibacillus absianus sp. nov., isolated from the cecum of a mini-pig

“…This is similar to strain L. porcinae KCTC 21027 T [35]; however, L. daqingensis JCM 33273 T [34] and L.…”

In vitro Characterization of Bacteriocin Produced by Lactic Acid Bacteria Isolated from Nem Chua, a Traditional Vietnamese Fermented Pork

“…Therefore, this isolate was named as L. plantarum KL-1. Detection of L. plantarum showed similar result to Nguyen et al . (2013 a ) studied on the diversity of the native LAB population in Nem chua.…”

“…The fermentation process takes 3-4 d at ambient temperature. This product is ready-to-eat without cooking ( Nguyen et al ., 2010 ; Nguyen et al ., 2013a ; Nguyen et al ., 2013b ). A dominance of Lactobacilli in Nem chua were L. plantarum, L. farciminis and L. pentosus ( Nguyen et al ., 2013a ).…”

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

“…Original characteristics of L. porcinae strains are described in [171]. The genome size of the type strain is 2.84 Mbp.…”