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United States Department of Agriculture

Agricultural Research Service


item Nakamura, Lawrence
item Swezey, James
item Abbott Dr, Thomas
item Peterson, R

Submitted to: American Society for Microbiology
Publication Type: Abstract Only
Publication Acceptance Date: 5/8/1997
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The taxonomy was studied of five simmondsin-degrading bacteria isolated from fermented jojoba meal. All isolates were gram-positive, nonsporeforming, and nonmotile rods. Physiologically, these organisms were facultatively anaerobic, produced lactic acid but no gas from glucose, and did not exhibit catalase activity. All strains fermented the common hexoses, most pentoses, disaccharides, and sugar alcohols. Some strains fermented L-arabinose and rhamnose. Xylose was not fermented and starch not hydrolyzed. Growth occurred at 15 and 45 deg C. The average G+C content based on buoyant density determinations was 48 mol percent. Phylogenetic studies based on 16S rRNA sequences clustered the isolates within the genus Lactobacillus. Spectrophotometrically determined DNA reassociation of 45 percent or less was observed between the new isolates and the type strains of established homofermentative Lactobacillus spp. and of species with meso-DAP in their cell walls. Intragroup DNA relatedness among the isolates ranged from 70 to 100 percent. These data showed that the isolates represented strains of a new species for which the name Lactobacillus arizonae was proposed.

Last Modified: 09/19/2017
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