Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua
- Author
- Doan Thi Lam Nguyen, Margo Cnockaert (UGent) , Koenraad Van Hoorde (UGent) , Evie De Brandt (UGent) , Isabel Snauwaert (UGent) , Cindy Snauwaert (UGent) , Luc De Vuyst, Binh Le Thanh and Peter Vandamme (UGent)
- Organization
- Abstract
- A species diversity study of lactic acid bacteria occurring in traditional Vietnamese nem chua yielded an isolate, LMG 26767T, that could not be assigned to a validly named species. 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 towards 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 26767T (= CCUG 62266T) represents a novel species, for which the name Lactobacillus porcinae sp. nov. is proposed. Biochemically, Lb. porcinae can be distinguished from Lb. manihotivorans and Lb. camelliae by its carbohydrate fermentation profile, absence of growth at 45°C, and production of D- and L- lactate as end products of glucose metabolism.
- Keywords
- identification, Lactobacillus porcinae sp. nov., taxonomy, Vietnam, nem chua, LACTIC-ACID BACTERIA, DEOXYRIBONUCLEIC-ACID, SEQUENCE-ANALYSIS, FERMENTED MEAT, IDENTIFICATION, ENTEROCOCCUS, PHES, RPOA, STRAINS, ARB
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-2975814
- MLA
- Nguyen, Doan Thi Lam, et al. “Lactobacillus Porcinae Sp. Nov. Isolated from Traditional Vietnamese Nem Chua.” INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, vol. 63, no. 5, 2013, pp. 1754–59, doi:10.1099/ijs.0.044123-0.
- APA
- Nguyen, D. T. L., Cnockaert, M., Van Hoorde, K., De Brandt, E., Snauwaert, I., Snauwaert, C., … Vandamme, P. (2013). Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 63(5), 1754–1759. https://doi.org/10.1099/ijs.0.044123-0
- Chicago author-date
- Nguyen, Doan Thi Lam, Margo Cnockaert, Koenraad Van Hoorde, Evie De Brandt, Isabel Snauwaert, Cindy Snauwaert, Luc De Vuyst, Binh Le Thanh, and Peter Vandamme. 2013. “Lactobacillus Porcinae Sp. Nov. Isolated from Traditional Vietnamese Nem Chua.” INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 63 (5): 1754–59. https://doi.org/10.1099/ijs.0.044123-0.
- Chicago author-date (all authors)
- Nguyen, Doan Thi Lam, Margo Cnockaert, Koenraad Van Hoorde, Evie De Brandt, Isabel Snauwaert, Cindy Snauwaert, Luc De Vuyst, Binh Le Thanh, and Peter Vandamme. 2013. “Lactobacillus Porcinae Sp. Nov. Isolated from Traditional Vietnamese Nem Chua.” INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 63 (5): 1754–1759. doi:10.1099/ijs.0.044123-0.
- Vancouver
- 1.Nguyen DTL, Cnockaert M, Van Hoorde K, De Brandt E, Snauwaert I, Snauwaert C, et al. Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 2013;63(5):1754–9.
- IEEE
- [1]D. T. L. Nguyen et al., “Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua,” INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, vol. 63, no. 5, pp. 1754–1759, 2013.
@article{2975814,
abstract = {{A species diversity study of lactic acid bacteria occurring in traditional Vietnamese nem chua yielded an isolate, LMG 26767T, that could not be assigned to a validly named species. 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 towards 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 26767T (= CCUG 62266T) represents a novel species, for which the name Lactobacillus porcinae sp. nov. is proposed. Biochemically, Lb. porcinae can be distinguished from Lb. manihotivorans and Lb. camelliae by its carbohydrate fermentation profile, absence of growth at 45°C, and production of D- and L- lactate as end products of glucose metabolism.}},
author = {{Nguyen, Doan Thi Lam and Cnockaert, Margo and Van Hoorde, Koenraad and De Brandt, Evie and Snauwaert, Isabel and Snauwaert, Cindy and De Vuyst, Luc and Le Thanh, Binh and Vandamme, Peter}},
issn = {{1466-5026}},
journal = {{INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY}},
keywords = {{identification,Lactobacillus porcinae sp. nov.,taxonomy,Vietnam,nem chua,LACTIC-ACID BACTERIA,DEOXYRIBONUCLEIC-ACID,SEQUENCE-ANALYSIS,FERMENTED MEAT,IDENTIFICATION,ENTEROCOCCUS,PHES,RPOA,STRAINS,ARB}},
language = {{eng}},
number = {{5}},
pages = {{1754--1759}},
title = {{Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua}},
url = {{http://doi.org/10.1099/ijs.0.044123-0}},
volume = {{63}},
year = {{2013}},
}
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