Lactobacillus manihotivorans sp. nov., a new starch-hydrolysing lactic acid bacterium isolated during cassava sour starch fermentation

Two Lactobacillus strains were isolated from sour cassava starch fermentation. The cells were Cram-positive, catalase-negative, non-spore-forming, non-motile rods. They produced only L(+)lactate and were homofermentative. Growth occurred at ph values of 5.0-7.0 and optimum growth occurred at ph 6.0. Growth was positive at 15 and 45 degrees C. The DNA G+C content was 48.4+/-0.2 mol%. Sequence analysis of the 16S rRNA gene revealed that strains OND 32(T) and YAM 1 clustered with, but were separate from Lactobacillus casei-related taxa. Protein pattern and sequence analyses of the 16S rRNA gene confirmed that the two new isolates represent a new Lactobacillus species, for which the name Lactobacillus manihotivorans is proposed; strain OND 32(T) is the type strain of this species.