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

Doan Thi Lam Nguyen UGent, 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 (2013) INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY. 63(5). p.1754-1759
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.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
identification, Lactobacillus porcinae sp. nov., taxonomy, Vietnam, nem chua, LACTIC-ACID BACTERIA, DEOXYRIBONUCLEIC-ACID, SEQUENCE-ANALYSIS, FERMENTED MEAT, IDENTIFICATION, ENTEROCOCCUS, PHES, RPOA, STRAINS, ARB
journal title
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
Int. J. Syst. Evol. Microbiol.
volume
63
issue
5
pages
1754 - 1759
Web of Science type
Article
Web of Science id
000320741200028
JCR category
MICROBIOLOGY
JCR impact factor
2.798 (2013)
JCR rank
48/119 (2013)
JCR quartile
2 (2013)
ISSN
1466-5026
DOI
10.1099/ijs.0.044123-0
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
2975814
handle
http://hdl.handle.net/1854/LU-2975814
date created
2012-08-28 11:37:22
date last changed
2014-06-01 00:31:13
@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{\textdegree}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},
  keyword      = {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://dx.doi.org/10.1099/ijs.0.044123-0},
  volume       = {63},
  year         = {2013},
}

Chicago
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.
APA
Nguyen, D. T. L., Cnockaert, M., Van Hoorde, K., De Brandt, E., Snauwaert, I., Snauwaert, C., De Vuyst, L., et al. (2013). Lactobacillus porcinae sp. nov. isolated from traditional Vietnamese nem chua. INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY, 63(5), 1754–1759.
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.
MLA
Nguyen, Doan Thi Lam, Margo Cnockaert, Koenraad Van Hoorde, et al. “Lactobacillus Porcinae Sp. Nov. Isolated from Traditional Vietnamese Nem Chua.” INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 63.5 (2013): 1754–1759. Print.