Lactobacillus garii sp. nov., isolated from a fermented cassava product Article Swipe
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· 2020
· Open Access
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· DOI: https://doi.org/10.1099/ijsem.0.004121
· OA: W3013517622
A novel Gram-positive, catalase negative, rod-shaped strain, FI11369 T , was isolated from gari , a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013 T (99.4 % similarity), Lactobacillus plajomi NBRC 107333 T (99.1 %), Lactobacillus paraplantarum DSM 10667 T (99.1 %), Lactobacillus pentosus DSM 20314 T (99.0 %), Lactobacillus plantarum subsp. plantarum ATCC 14917 T (99.0 %), Lactobacillus modestisalitolerans NBRC 107235 T (98.9 %), Lactobacillus plantarum subsp. argentoratensis DSM 16365 T (98.9 %) and Lactobacillus daowaiensis NCIMB 15183 T (98.8 %). The genome of strain FI11369 T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, L. xiangfangensis DSM 27103 T , had only a 82.4 % similarity. The main fatty acids of FI11369 T were saturated C 16 : 0 (18.2 %), unsaturated C 18 : 1 ω9 c (43.8 %) and cyclopropane C 19 : 0 cyclo ( ω 10 c and/or ω 6; 22.5 %). Based on the genotypic and phenotypic data obtained in this study, a novel Lactobacillus species, Lactobacillus garii sp. nov., with the type strain FI11369 T (=NCIMB 15148=DSM 108249), is proposed.
