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Int J Syst Bacteriol. 1996 Apr;46(2):449-53.

Lactobacillus panis sp. nov., from sourdough with a long fermentation period.

Author information

1
Institut für Mikrobiologie, Universität Hannover, Germany.

Abstract

Two Lactobacillus strains isolated from rye sourdough most closely resemble Lactobacillus oris on the basis of their physiological, morphological, and chemotaxonomic characteristics. A 16S ribosomal DNA sequence analysis showed that these two strains clustered with, but were separate from, L. oris, Lactobacillus vaginalis, and Lactobacillus pontis. The results of DNA-DNA hybridization experiments indicated that the new two isolates represent a new Lactobacillus species, for which we propose the name Lactobacillus panis; strain DSM 6035T is the type strain of this species.

PMID:
8934903
DOI:
10.1099/00207713-46-2-449
[Indexed for MEDLINE]

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