Lactobacilus nuruki sp. nov., isolated from Nuruk, a Korean fermentation starter

International Journal of Systematic and Evolutionary Microbiology
Jun HeoSoo-Jin Kim

Abstract

A rod-shaped, Gram-stain-positive, non-flagellated, facultatively anaerobic bacterium, designated SYF10-1aT, was isolated from Nuruk, a Korean traditional fermentation starter. It grew at 4-40 °C (optimum 37 °C), at pH 3.0-9.0 (optimum, pH 7.0) and with 0-5 % (w/v) NaCl. Phylogenetic analysis using 16S rRNA gene sequences revealed that strain SYF10-1aT belonged to the genus Lactobacillus and showed the highest sequence similarity of 98.7 % to Lactobacillus crustorum LMG 23699T. A comparison of two housekeeping genes, pheS and rpoA, supported the suggestion that strain SYF10-1aT fell within the radius of the genus Lactobacillus, but was clearly separated from its closest related species. The average nucleotide identity value and digital DNA-DNA hybridization value between strain SYF10-1aT and the most closely related species,L. crustorum LMG 23699T, were 80.5 and 33.3 %, respectively. The predominant cellular fatty acids were C16 : 0, C18 : 1ω9c, C18 : 1ω7c and summed feature 3 (including iso-C15 : 0 2-OH and/or C16 : 1ω7c). Polar lipids were diphosphatidylglycerol, phosphatidylglycerol, two unidentified aminolipids and two unidentified glycolipids. The cell-wall peptidoglycan was of the A4α type with an interpeptide bridge comp...Continue Reading

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Citations

Mar 23, 2019·International Journal of Systematic and Evolutionary Microbiology·Zhendong ZhangZhuang Guo
Sep 5, 2019·MSystems·Stijn WittouckSarah Lebeer
Jun 27, 2019·International Journal of Systematic and Evolutionary Microbiology·Mei Ling Fu, Chun Tao Gu

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Bacterial cell walls are made of peptidoglycan (also called murein), which is made from polysaccharide chains cross-linked by unusual peptides containing D-amino acids. Here is the latest research on bacterial cell wall structures.

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