Cytological and deoxyribonucleic acid-deoxyribonucleic acid hybridization studies on lactobacillus isolates from San Francisco sourdough

Abstract

Molecular taxonomic and electron microscopy studies were performed on four bacterial isolates obtained from different sources of San Francisco sourdough (SD). These bacteria were first isolated by Kline and Sugihara who tentatively described them as a previously unreported species of heterofermentative Lactobacillus; they suggested the name Lactobacillus sanfrancisco. The guanine plus cytosine base composition (%GC) of the deoxyribonucleic acid (DNA) ranged from 38 to 40%. The possible genetic relatedness of these SD isolates to five known species of Lactobacillus with comparable GC contents was assessed in the present work by means of DNA-DNA hybridization competition experiments. Little or no DNA homology was observed between the SD bacteria and the known species. The SD bacteria exhibited a high degree of homology (>88%) among themselves, suggesting that the four isolates were identical taxonomically. Also, the electron photomicrographs revealed structures similar to those of gram-positive bacilli. Accordingly, since these SD isolates have the characteristic phenotypic and morphological properties of the genus Lactobacillus and are not related genetically to any known species, the tentative characterization by the above workers of these isolates as a new species is substantiated.