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Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Standard

Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. / Ouoba, Labia Irène I.; Mbozo, Alain B. Vouidibio; Thorsen, Line; Anyogu, Amarachukwu; Nielsen, Dennis Sandris; Kobawila, Simon C.; Sutherland, Jane P.

I: International Journal of Systematic and Evolutionary Microbiology, Bind 65, Nr. 11, 2015, s. 4256-4262.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Ouoba, LII, Mbozo, ABV, Thorsen, L, Anyogu, A, Nielsen, DS, Kobawila, SC & Sutherland, JP 2015, 'Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo', International Journal of Systematic and Evolutionary Microbiology, bind 65, nr. 11, s. 4256-4262. https://doi.org/10.1099/ijsem.0.000570

APA

Ouoba, L. I. I., Mbozo, A. B. V., Thorsen, L., Anyogu, A., Nielsen, D. S., Kobawila, S. C., & Sutherland, J. P. (2015). Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology, 65(11), 4256-4262. https://doi.org/10.1099/ijsem.0.000570

Vancouver

Ouoba LII, Mbozo ABV, Thorsen L, Anyogu A, Nielsen DS, Kobawila SC o.a. Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. International Journal of Systematic and Evolutionary Microbiology. 2015;65(11):4256-4262. https://doi.org/10.1099/ijsem.0.000570

Author

Ouoba, Labia Irène I. ; Mbozo, Alain B. Vouidibio ; Thorsen, Line ; Anyogu, Amarachukwu ; Nielsen, Dennis Sandris ; Kobawila, Simon C. ; Sutherland, Jane P. / Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo. I: International Journal of Systematic and Evolutionary Microbiology. 2015 ; Bind 65, Nr. 11. s. 4256-4262.

Bibtex

@article{0ffc652194a741a6b79cbbfc01375f31,
title = "Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo",
abstract = "Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. The analysis of the 16S rRNA gene sequence revealed that the isolate was most closely related to Lysinibacillus meyeri WS 4626T (98.93%), Lysinibacillus xylanilyticus XDB9T (96.95%) and Lysinibacillus odysseyi 34hs-1T (96.94%). The DNA–DNA relatedness of the isolate with L. meyeri LMG 26643T, L. xylanilyticus DSM 23493T and L. odysseyi DSM 18869T was 41%, 16% and 15%, respectively. The internal transcribed spacer-PCR profile of the isolate was different from those of closely related bacteria. The cellwall peptidoglycan type was A4α, L-Lys-D-Asp and the major fatty acids were iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0 and iso-C17:1ω10c. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6.Ribose was the only whole-cell sugar detected. The DNA G+C content was 38 mol%. Based on the results of the phenotypic and genotypic characterization, it was concluded that the isolate represents a novel species of the genus Lysinibacillus, for which the name of Lysinibacillus louembei sp. nov. is proposed. NM73T (=DSM 25583T=LMG 26837T) represents the type strain.",
author = "Ouoba, {Labia Ir{\`e}ne I.} and Mbozo, {Alain B. Vouidibio} and Line Thorsen and Amarachukwu Anyogu and Nielsen, {Dennis Sandris} and Kobawila, {Simon C.} and Sutherland, {Jane P.}",
year = "2015",
doi = "10.1099/ijsem.0.000570",
language = "English",
volume = "65",
pages = "4256--4262",
journal = "International Journal of Systematic and Evolutionary Microbiology",
issn = "1466-5026",
publisher = "Society for General Microbiology",
number = "11",

}

RIS

TY - JOUR

T1 - Lysinibacillus louembei sp. nov., a spore-forming bacterium isolated from Ntoba Mbodi, alkaline fermented leaves of cassava from the Republic of the Congo

AU - Ouoba, Labia Irène I.

AU - Mbozo, Alain B. Vouidibio

AU - Thorsen, Line

AU - Anyogu, Amarachukwu

AU - Nielsen, Dennis Sandris

AU - Kobawila, Simon C.

AU - Sutherland, Jane P.

PY - 2015

Y1 - 2015

N2 - Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. The analysis of the 16S rRNA gene sequence revealed that the isolate was most closely related to Lysinibacillus meyeri WS 4626T (98.93%), Lysinibacillus xylanilyticus XDB9T (96.95%) and Lysinibacillus odysseyi 34hs-1T (96.94%). The DNA–DNA relatedness of the isolate with L. meyeri LMG 26643T, L. xylanilyticus DSM 23493T and L. odysseyi DSM 18869T was 41%, 16% and 15%, respectively. The internal transcribed spacer-PCR profile of the isolate was different from those of closely related bacteria. The cellwall peptidoglycan type was A4α, L-Lys-D-Asp and the major fatty acids were iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0 and iso-C17:1ω10c. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6.Ribose was the only whole-cell sugar detected. The DNA G+C content was 38 mol%. Based on the results of the phenotypic and genotypic characterization, it was concluded that the isolate represents a novel species of the genus Lysinibacillus, for which the name of Lysinibacillus louembei sp. nov. is proposed. NM73T (=DSM 25583T=LMG 26837T) represents the type strain.

AB - Investigation of the microbial diversity of Ntoba Mbodi, an African food made from the alkaline fermentation of cassava leaves, revealed the presence of a Gram-positive, catalase-positive, aerobic, motile and rod-shaped endospore-forming bacterium (NM73) with unusual phenotypic and genotypic characteristics. The analysis of the 16S rRNA gene sequence revealed that the isolate was most closely related to Lysinibacillus meyeri WS 4626T (98.93%), Lysinibacillus xylanilyticus XDB9T (96.95%) and Lysinibacillus odysseyi 34hs-1T (96.94%). The DNA–DNA relatedness of the isolate with L. meyeri LMG 26643T, L. xylanilyticus DSM 23493T and L. odysseyi DSM 18869T was 41%, 16% and 15%, respectively. The internal transcribed spacer-PCR profile of the isolate was different from those of closely related bacteria. The cellwall peptidoglycan type was A4α, L-Lys-D-Asp and the major fatty acids were iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C17:0 and iso-C17:1ω10c. The polar lipids included phosphatidylethanolamine, diphosphatidylglycerol, phosphatidylglycerol, phosphoaminolipid, aminolipid, two phospholipids and two unknown lipids. The predominant menaquinones were MK-7 and MK-6.Ribose was the only whole-cell sugar detected. The DNA G+C content was 38 mol%. Based on the results of the phenotypic and genotypic characterization, it was concluded that the isolate represents a novel species of the genus Lysinibacillus, for which the name of Lysinibacillus louembei sp. nov. is proposed. NM73T (=DSM 25583T=LMG 26837T) represents the type strain.

U2 - 10.1099/ijsem.0.000570

DO - 10.1099/ijsem.0.000570

M3 - Journal article

C2 - 26333923

AN - SCOPUS:84955602040

VL - 65

SP - 4256

EP - 4262

JO - International Journal of Systematic and Evolutionary Microbiology

JF - International Journal of Systematic and Evolutionary Microbiology

SN - 1466-5026

IS - 11

ER -

ID: 156565108