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Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage
L Kröckel1, U Schillinger2, C M A P Franz2
1Bundesanstalt für Fleischforschung, E.-C.-Baumannstr. 20, D-95326 Kulmbach, Germany.
Summary
A novel lactic acid bacteria (LAB) species, Lactobacillus versmoldensis, was identified in fermented sausages. This new species, strain KU-3T, is distinct from closely related lactobacilli based on DNA reassociation data.
Area of Science:
- Microbiology
- Food Science
- Bacteriology
Background:
- Fermented sausages are complex food matrices where lactic acid bacteria (LAB) play a crucial role in fermentation and preservation.
- Understanding the diversity of LAB in fermented products is essential for controlling fermentation processes and ensuring product safety and quality.
Purpose of the Study:
- To isolate and characterize a novel bacterial species from raw fermented sausages.
- To determine the phylogenetic and genetic relatedness of the isolated strain to known Lactobacillus species.
Main Methods:
- Isolation of bacteria from raw fermented sausages.
- 16S rDNA sequencing for phylogenetic analysis.
- DNA-DNA reassociation assays for genetic relatedness determination.
Main Results:
- A novel Lactobacillus strain, designated KU-3T, was isolated and found in high numbers, often dominating LAB populations in fermented sausages.
- 16S rDNA sequence analysis indicated close phylogenetic relationships with Lactobacillus kimchii, Lactobacillus paralimentarius, Lactobacillus alimentarius, and Lactobacillus farciminis.
- DNA-DNA reassociation data revealed low DNA relatedness, clearly distinguishing strain KU-3T from these closely related species, supporting its status as a new species.
Conclusions:
- The distinct genetic profile of strain KU-3T warrants its classification as a new species within the Lactobacillus genus.
- The proposed name for this novel species is Lactobacillus versmoldensis sp. nov., with KU-3T as the type strain.