Lactobacillus nagelii sp nov., an organism isolated from a partially fermented wine

被引：46

作者：

Edwards, CG ^{[1
]}

Collins, MD

Lawson, PA

Rodriguez, AV

机构：

[1] Washington State Univ, Dept Food Sci & Human Nutr, Pullman, WA 99164 USA

[2] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England

[3] Ctr Referencia Lactobacilos, RA-4000 San Miguel De Tucuman, Tucuman, Argentina

来源：

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | 2000年 / 50卷

关键词：

Lactobacillus nagelii; wine; spoilage;

D O I：

10.1099/00207713-50-2-699

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation, The organism produced DL-lactic acid from glucose without gas formation, produced dextran from sucrose, hydrolysed aesculin and fermented galactose, D-glucose, D-fructose. D-mannose, L-sorbose, rhamnose, mannitol, sorbitol, methyl alpha-D-glucoside, N-acetylglucosamine, amygdalin. salicin, cellobiose, maltose, sucrose, trehalose and beta-gentiobiose, 16S rRNA gene sequence analysis revealed that the isolate was phylogenetically a member of the genus Lactobacillus and formed a distinct subline within the Lactobacillus casei cluster of species. On the basis of phenotypic and phylogenetic evidence, Lactobacillus nagelii sp. nov. ATCC 700692(T) is proposed as a new species.

引用

页码：699 / 702

页数：4

共 32 条

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