Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose

Leisner JJ 1 , Vancanneyt M 2 , Van der Meulen R 3 , Lefebvre K 2 , Engelbeen K 2 , Hoste B 2 Show all authors , Laursen BG 1 , Bay L 1 , Rusul G 4 , De Vuyst L 3 , Swings J 2

Affiliations 

  • 1 Department of Veterinary Pathobiology, Royal Veterinary and Agricultural University, Grønnegårdsvej 15, 1870 Frederiksberg C., Denmark
  • 2 BCCM LMG Bacteria Collection, Laboratory of Microbiology, Gent University, Gent, Belgium
  • 3 Research Group of Industrial Microbiology, Fermentation Technology and Downstream Processing (IMDO), Department of Applied Biological Sciences, Vrije Universiteit Brussel (VUB), Brussels, Belgium
  • 4 Department of Food Science, Universiti Putra Malaysia, Serdang, Selangor D.E., Malaysia
Int J Syst Evol Microbiol, 2005 May;55(Pt 3):1267-1270.
PMID: 15879266 DOI: 10.1099/ijs.0.63434-0

Abstract

Three lactic acid bacterial (LAB) strains obtained from a Malaysian acid-fermented condiment, tempoyak (made from pulp of the durian fruit), showed analogous but distinct patterns after screening by SDS-PAGE of whole-cell proteins and comparison with profiles of all recognized LAB species. 16S rRNA gene sequencing of one representative strain showed that the taxon belongs phylogenetically to the genus Leuconostoc, with its nearest neighbour being Leuconostoc fructosum (98 % sequence similarity). Biochemical characteristics and DNA-DNA hybridization experiments demonstrated that the strains differ from Leuconostoc fructosum and represent a single, novel Leuconostoc species for which the name Leuconostoc durionis sp. nov. is proposed. The type strain is LMG 22556(T) (= LAB 1679(T) = D-24(T) = CCUG 49949(T)).

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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