Enterococcus olivae sp nov., isolated from Spanish-style green-olive fermentations

Helena Lucena-Padros, Juan M. Gonzalez, Belen Caballero-Guerrero, Jose Luis Ruiz-Barba, Antonio Maldonado-Barragan*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

Six strains of a hitherto unknown, Gram-stain-positive coccus were recovered from samples of Spanish-style green-olive fermentations. The 16S rRNA gene sequences from these isolates shared 98.7% and 98.5% of their nucleotide positions with those from Enterococcus saccharolyticus subsp. taiwanensis 812(T) and from E. saccharolyticus subsp. saccharolyticus ATCC 43076(T), respectively. The sequence of the rpoA gene in the isolates was 95% similar to that of E. saccharolyticus CECT 4309(T) (=ATCC 43076(T)). The 16S rRNA and rpoA gene phylogenies revealed that the isolates grouped in a statistically well-supported cluster separate from E. saccharolyticus. Enzyme activity profiles as well as fermentation patterns differentiated the novel bacteria from other members of the Enterococcus genus. Finally, phenotypic, genotypic and phylogenetic data supported the identification of a novel species of the genus Enterococcus, for which the name Enterococcus olivae sp. nov. is proposed. The type strain is IGG16.11(T) (=CECT 8063(T)= DSM 25431(T)).

Original languageEnglish
Pages (from-to)2534-2539
Number of pages6
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume64
DOIs
Publication statusPublished - Aug 2014

Keywords

  • RIBOSOMAL-RNA GENE
  • FLUOROMETRIC METHOD
  • SEQUENCE-ANALYSIS
  • STARTER CULTURES
  • IDENTIFICATION
  • BACTERIA
  • MICROORGANISMS
  • DATABASE
  • FOOD
  • PCR

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