Molecular analysis of artisanal Italian cheeses reveals Enterococcus italicus sp nov.

被引：49

作者：

Fortina, MG ^{[1
]}

Ricci, G ^{[1
]}

Mora, D ^{[1
]}

Manachini, PL ^{[1
]}

机构：

[1] Univ Milan, Dept Food Sci & Microbiol, Ind Microbiol Sect, I-20133 Milan, Italy

来源：

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY | 2004年 / 54卷

关键词：

D O I：

10.1099/ijs.0.63190-0

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

The taxonomic positions of seven atypical Enterococcus strains, isolated from artisanal Italian cheeses, were investigated in a polyphasic study. By using 16S rRNA gene sequencing, DNA-DNA hybridization and intergenic transcribed spacer analysis, as well as by examining the phenotypic properties, the novel isolates were shown to constitute a novel enterococcal species. Their closest relatives are Enterococcus sulfureus and Enterococcus saccharolyticus, having a 16S rRNA gene sequence similarity of 96-7%. This group of strains can be easily differentiated from the other Enterococcus species by DNA-DNA hybridization and by their phenotypic characteristics: the strains do not grow in 6.5% NaCl, and they do not produce acid from L-arabinose, melezitose, melibiose, raffinose or ribose. The name Enterococcus italicus sp. nov. is proposed for this species, with strain DSM 15952(T) (=LMG 22039(T)) as the type strain.

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页码：1717 / 1721

页数：5

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