Lactobacillus nagelii sp nov., an organism isolated from a partially fermented wine

A Gram-positive rod was isolated from a commercial grape wine undergoing a sluggish/stuck alcoholic fermentation, The organism produced DL-lactic acid from glucose without gas formation, produced dextran from sucrose, hydroly sed aesculin and fermented galactose, D-glucose, D-fructose. D-mannose, L-s orbose, rhamnose, mannitol, sorbitol, methyl alpha-D-glucoside, N-acetylglu cosamine, amygdalin. salicin, cellobiose, maltose, sucrose, trehalose and b eta-gentiobiose, 16S rRNA gene sequence analysis revealed that the isolate was phylogenetically a member of the genus Lactobacillus and formed a disti nct subline within the Lactobacillus casei cluster of species. On the basis of phenotypic and phylogenetic evidence, Lactobacillus nagelii sp. nov. AT CC 700692(T) is proposed as a new species.