Artículo
Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine
Fecha de publicación:
03/2000
Editorial:
Society for General Microbiology
Revista:
International Journal of Systematic and Evolutionary Microbiology
ISSN:
1466-5026
e-ISSN:
1466-5034
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation. The organism produced D-L-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 α-D-glucoside, N- acetylglucosamine, amygdalin, salicin, cellobiose, maltose, sucrose, trehalose and β-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.
Palabras clave:
Lactobacillus Nagelii
,
Spoilage
,
Wine
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(CERELA)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Articulos de CENTRO DE REFERENCIA PARA LACTOBACILOS (I)
Citación
Edwards, Charles G.; Collins, Matthew D.; Lawson, Paul A.; Rodriguez, Ana Virginia; Lactobacillus nagelii sp. nov., an organism isolated from a partially fermented wine; Society for General Microbiology; International Journal of Systematic and Evolutionary Microbiology; 50; 2; 3-2000; 699-702
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