Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

International Journal of Systematic and Evolutionary Microbiology
Labia Irène I OuobaJane P Sutherland

Abstract

Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. The analysis of the 16S rRNA gene sequence revealed that the isolate was most closely related to Lysinibacillus meyeri WS 4626T (98.93%), Lysinibacillus xylanilyticus XDB9T (96.95%) and Lysinibacillus odysseyi 34hs-1T (96.94%). The DNA-DNA relatedness of the isolate with L. meyeri LMG 26643T, L. xylanilyticus DSM 23493T and L. odysseyi DSM 18869T was 41%, 16% and 15%, respectively. The internal transcribed spacer-PCR profile of the isolate was different from those of closely related bacteria. The cell-wall peptidoglycan type was A4α, L-Lys-D-Asp and the major fatty acids were iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0 and iso-C17:1ω10c. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6. Ribose was the only whole-cell sugar detected. The DNA G+C co...Continue Reading

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Citations

Dec 3, 2016·International Journal of Systematic and Evolutionary Microbiology·Ji-Quan SunXiao-Lei Wu
Jul 13, 2017·International Journal of Systematic and Evolutionary Microbiology·Praveen RahiYogesh S Shouche
Dec 26, 2017·Frontiers in Microbiology·Ivana AleksicLidija Senerovic
Apr 2, 2020·Archives of Microbiology·Yu KanWen-Jun Li
Jun 3, 2021·Archives of Microbiology·Jia-Rui Lu, Guo-Hong Liu

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