Mycetocola reblochoni sp. nov., isolated from the surface microbial flora of Reblochon cheese

Nagamani Bora, Marc Vancanneyt, Roberto Gelsomino, Cindy Snauwaert, Jean Swings, Amanda Jones, Alan Ward, Jean-Francois Chamba, Reiner Kroppenstedt, Michael Goodfellow, Peter Schumann

Research output: Contribution to journalArticlepeer-review

17 Citations (Scopus)

Abstract

Four Gram-positive, aerobic, non-sporulating, rod-shaped bacteria isolated from the surface microflora of Reblochon cheese at the late stage of ripening had chemotaxonomic properties characteristic of members of the family Microbacteriaceae. The isolates had virtually identical SDS-PAGE whole-organism protein patterns, shared many chemical and phenotypic characteristics and formed an independent branch in the Microbacteriaceae 16S rRNA gene tree that was most closely related to the type strains of Mycetocola species. The new isolates had chemotaxonomic properties consistent with their classification in the genus Mycetocola but were readily distinguished from recognized members of this taxon based on DNA–DNA relatedness, whole-organism protein and phenotypic data. The combined genotypic and phenotypic data indicate that the isolates should be classified in the genus Mycetocola as members of a novel species, for which the name Mycetocola reblochoni sp. nov. is proposed. The type strain is LMG 22367T (=R-20377T =BRB-1L41T =DSM 18580T).
Original languageEnglish
Pages (from-to)2687-2693
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume58
Issue number12
DOIs
Publication statusPublished - Dec 2008

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