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Lactobacillus pobuzihi sp. nov., isolated from pobuzih (fermented cummingcordia) in Taiwan

¹ Ming Chuan University, Gui-Shan Township, Taoyuan County 333, Taiwan;
² NITE Biological Resource Center (NBRC);
³ Kokumori Foods Co. Ltd., Taipei City 106, Taiwan;
⁴ Yamanashi University, Kofu, Yamanashi 400-0005, Japan

⁵ E-mail: yisheng{at}mail.mcu.edu.tw

Twenty-one strains of homofermentative lactic acid bacteria were isolated from fermented cummingcordia (pobuzih), a traditional fermented food in Taiwan. The isolated strains had an identical and distinctive 16S rRNA sequence, and their closest neighbor in the phylogenetic tree was Lactobacillus acidipiscis. DNA-DNA hybridization experiments were performed and the values for DNA relatedness between the isolated strains and the L. acidipiscis strains were 17% and below. Furthermore, all isolates were clearly different from L. acidipiscis NBRC 102163T and NBRC 102164 in terms of acid production from L-arabinose, rhamnose, mannitol, lactose, and 5-keto-gluconate. It was concluded that the isolates represent a novel species of the genus Lactobacillus, Lactobacillus pobuzihi sp. nov. (type strain E100301T =RIFY 6501T =NBRC 103219T =KCTC 13174T).