Acetobacter lambici sp nov., isolated from fermenting lambic beer

作者：Spitaels Freek; Li Leilei; Wieme Anneleen; Balzarini Tom; Cleenwerck Ilse; Van Landschoot Anita; De Vuyst Luc; Vandamme Peter^*

来源：International Journal of Systematic and Evolutionary Microbiology, 2014, 64(Pt_4): 1083-1089.

DOI：10.1099/ijs.0.057315-0

An acetic acid bacterium, strain LMG 27439(T), was isolated from fermenting Iambic beer. The cells were Gram-stain-negative, motile rods, catalase-positive and oxidase-negative. Analysis of the 16S rRNA gene sequence revealed the strain was closely related to Acetobacter okinawensis (99.7 % 16S rRNA gene sequence similarity with the type strain of this species), A. ghanensis (99.6%), A. syzygii (99.6%), A. fabarum (99.4%) and A. lovaniensis (99.20/o). DNA-DNA hybridization with the type strains of these species revealed moderate DNA-DNA hybridization values (31-45%). Strain LMG 27439(T) was unable to grow on glycerol or methanol as the sole carbon source, on yeast extract with 10% ethanol or on glucose-yeast extract medium at 37 degrees C. It did not produce acid from L-arabinose, D-galactose or D-mannose, nor did it produce 2-keto-D-gluconic acid, 5-keto-D-gluconic acid or 2,5-diketo-D-gluconic acid from D-glucose. It did not grow on ammonium as the sole nitrogen source and ethanol as the sole carbon source. These genotypic and phenotypic data distinguished strain LMG 27439(T) from established species of the genus Acetobacter, and therefore we propose this strain represents a novel species of the genus Acetobacter. The name Acetobacter lambici sp. nov. is proposed, with LMG 27439(T) (=DSM 27328(T)) as the type strain.

• 出版日期2014-4