Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses

• Published in: International journal of systematic and evolutionary microbiology Vol. 56; no. 3; pp. 513 - 517
• Main Authors: Rodas, Ana Maria, Chenoll, Empar, Macian, M. Carmen, Ferrer, Sergi, Pardo, Isabel, Aznar, Rosa
• Format: Journal Article
• Language: English
• Published: Reading Soc General Microbiol 01-03-2006; Society for General Microbiology
• Subjects: Bacteria; Bacteriology; Biological and medical sciences; Fermentation; Fundamental and applied biological sciences. Psychology; Genotype; Lactobacillus; Lactobacillus - classification; Lactobacillus - genetics; Lactobacillus - metabolism; Microbiology; Pentoses - metabolism; Phylogeny; RNA, Ribosomal, 16S - genetics; Systematics; Vitaceae; Wine - microbiology; Wine; Bacteria; Lactobacillaceae; Lactic acid bacteria; Taxonomy; Lactobacillus
• ISSN: 1466-5026; 1466-5034
• DOI: 10.1099/ijs.0.63877-0

1 ENOLAB – Laboratori de Microbiologia Enologíca, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain
2 Departament de Microbiología i Ecología, Facultad de Biología, Universitat de València, Campus de Burjassot, 46100 Valencia, Spain
3 Instituto de Agroquímica y Tecnología de Alimentos, Consejo Superior de Investigaciones Científicas, PO Box 73, Burjassot, 46100 Valencia, Spain
Correspondence Rosa Aznar rosa.aznar{at}uv.es
Six strains with more than 99·5 % 16S rRNA gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified 16S rRNA gene patterns were isolated from fermenting grape musts during independent studies carried out in France and Spain many years apart. Strains are Gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity and have the ability to utilize pentose sugars (ribose and/or L -arabinose), although they are homofermentative bacteria. Strains ferment pentoses exclusively yielding lactic acid as the end product. A broad set of molecular techniques has been applied to characterize these strains and the results show a high degree of genotypical congruence, sharing identical profiles with 16S rRNA-based techniques. Phylogenetic analysis based on 16S rRNA gene sequences placed these strains within the genus Lactobacillus , closely related to Lactobacillus mali , Lactobacillus nagelii and Lactobacillus satsumensis (with approximately 95 % sequence similarity). DNA–DNA hybridization experiments confirmed the independent status at the species level of these fermenting grape-musts strains. Phenotypically they can be distinguished from the closest relatives by several traits such as growth temperatures and fermentation of carbohydrates. The name Lactobacillus vini sp. nov. is proposed, with strain Mont 4 T (=DSM 20605 T =CECT 5924 T ) as the type strain.
Abbreviations: 16S-ARDRA, amplified 16S rDNA restriction analysis; ISR, internal spacer region; RAPD, random amplified polymorphic DNA
Published online ahead of print on 4 November 2005 as DOI 10.1099/ijs.0.63877-0.
A table detailing phenotypic traits of Lactobacillus vini and its closest phylogenetic neighbours L. mali , L. nagelii and L. satsumensis , and figures showing phylogenetic trees constructed using the maximum-parsimony and maximum-likelihood methods and a dendrogram derived from the comparison of combined molecular techniques' patterns obtained from wine lactic acid bacteria and reference strains are available as supplementary material in IJSEM Online.
These authors contributed equally to this work and are considered joint first authors.