Lactobacillus rossii sp. nov., isolated from wheat sourdough.

  title={Lactobacillus rossii sp. nov., isolated from wheat sourdough.},
  author={Aldo Corsetti and Luca Settanni and D van Sinderen and Giovanna E. Felis and Franco Dellaglio and Marco Gobbetti},
  journal={International journal of systematic and evolutionary microbiology},
  volume={55 Pt 1},
Screening of sourdough lactic acid bacteria for bacteriocin production resulted in the isolation of a Gram-positive, catalase-negative, non-spore-forming, non-motile rod bacterium (strain CS1T) that could not be associated with any previously described species. Comparative 16S rRNA gene sequence analysis recognized strain CS1T as a distinct member of the genus Lactobacillus. By a species-specific PCR strategy, five additional strains previously isolated from sourdoughs were found to belong to… CONTINUE READING