Phenetic diversity of alkaliphilic bacillus strains: proposal for nine new species

Article Abstract:

A series of industrially important alkaliphilic Bacillus has been classified at the species level by using numerical phenetics method. Numerical phenetics is a suitable technique for studying species diversity within a group. Numerical analysis of 119 strains of alkaliphilic and alkalitolerant,aerobic endospore-forming bacteria for DNA base composition and 47 physiological and biochemical characters indicates 11 clusters containing three or more strains. The strains are characterize into 13 taxa and a number of undesignated clusters.

Usage, Observations, Bacillus (Bacteria), Bacillus, Taxonomy (Biology), Numerical analysis, Phenetics

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Decarboxylation of substituted cinnamic acids by lactic acid bacteria isolated during malt whisky fermentation

Article Abstract:

Many strains of Lactobacillus used in malt whiskey fermentation produce p-coumaric acid decarboxylase. This enzyme converts substituted cinnamic acids into volatile phenols that give the whiskey its characteristic flavor even when it is prepared from nonpeated malts.

Physiological aspects, Fermentation, Whiskey, Industrial microbiology

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Characterization of lactobacilli from scotch malt whisky distilleries and description of Lactobacillus ferintoshensis sp. nov., a new species isolated from malt whisky fermentations

Article Abstract:

Ribotyping of 64 strains of Lactobacillus reveals that majority of the strains exhibit 98.5% similarity to Lactobacillus buchneri while three strains show less than 65% similarity. The three strains are classified as new species with the name L. ferintoshensis.

United Kingdom, Sweden, Statistical Data Included, Analysis, Genetic aspects, Cladistic analysis, Genetic polymorphisms

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