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Lactobacillus crustorum sp. nov., isolated from two traditional Belgian wheat sourdoughs.

International journal of systematic and evolutionary microbiology - 1 Jul 2007

Scheirlinck Ilse, Van der Meulen Roel, Van Schoor Ann, Huys Geert, Vandamme Peter, De Vuyst Luc, Vancanneyt Marc

Abstract excerpt

A polyphasic taxonomic study of the lactic acid bacteria (LAB) population in three traditional Belgian sourdoughs, sampled between 2002 and 2004, revealed a group of isolates that could not be assigned to any recognized LAB species. Initially, sourdough isolates were screened by means of (GTG)(5)-PCR fingerprinting. Four isolates displaying unique (GTG)(5)-PCR patterns were further investigated by means of...

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PMID: 17625176
DOI: 10.1099/ijs.0.64836-0

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