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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo International Journal of Systematic and Evolutionary Microbiology

Volume 71, Issue 2

sp. nov., isolated from refrigerated beef Free

Abstract

During a project focusing on the diversity of meat microbiota associated with beef ripening, a strain was isolated exhibiting high 16S rRNA gene sequence similarities (>99 %) to DSM 107652, DSM 29167, DSM 29164 and DSM 18862. Phylogenetic analysis of the complete gene sequences of the isolate V5/DAB/2/5 indicated a separate branch with about 99.0 % nucleotide identities to the closest relatives DSM 107652, DSM 29167 and DSM 29164, while average nucleotide identities (ANIb) calculated from the draft genomes were 94.8, 94.2 and 90.2 %, respectively. Pairwise genome-to-genome distance calculations (GGDC) resulted in values of 67.7, 63.5 and 45.7 %, respectively, lying below the actual species demarcation line as well. A second isolate, UBT403, was detected some years later by using matrix-assisted laser desorption ionization-time of flight MS of the microbiota of minced beef. The fatty acid profile of V5/DAB/2/5 consisted of C, summed feature C 7/iso-C 2-OH, C c, C cyclo, C, C 3-OH, C 3-OH and C 2-OH. The major cellular lipids were aminopholipids, phospholipids, phosphatidylethanolamine and phosphatidylglycerol; the major quinone was Q9 with a minor proportion of Q8. Based on phenotypic and chemotaxonomic characterizations, the isolates can be considered as representing a novel species, for which the name sp. nov. is proposed. The type strain is V5/DAB/2/5 (=DSM 111363=LMG 31846); a second strain is UBT403 (=DSM 111362=LMG 31847).

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Keyword(s): beef , dry ageing , meat , meat ripening and Pseudomonas
© 2021 The Authors
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2021-01-22
2025-04-19
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Pseudomonas paracarnis sp. nov., isolated from refrigerated beef
Int J Syst Evol Microbiol 71, 004652 (2021); https://doi.org/10.1099/ijsem.0.004652
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