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Volume 71, Issue 10

sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese strong-flavour liquor No Access

Abstract

A novel Gram-positive, non-motile, non-flagellated, strictly anaerobic, non-spore-forming and dumbbell-shaped, coccoid- or chain-shaped bacterium, designated strain LZLJ-3, was isolated from a mud fermentation cellar which has been used for the production of Chinese strong-flavour liquor for over 100 years. Strain LZLJ-3 grew at 20–40 °C (optimum, 37 °C), at pH 6.0–8.0 (optimum, pH 8.0) and with NaCl concentrations up to 1 % (w/v; optimum, 0 %). Phylogenetic trees established based on 16S rRNA gene sequences showed that strain LZLJ-3 belonged to the genus of the family Lachnospiraceae, with the highest sequence similarity to GAM6-1 (91.7 %) and KGMB01111 (91.7 %). Comparative genome analysis showed that the orthologous average nucleotide identity (OrthoANI) and genome-to-genome distance (GGD) values between strain LZLJ-3 and GAM6-1 were respectively 69.1 and 22.9 %; the OrthoANI and GGD values between strain LZLJ-3 and KGMB01111 were respectively 70.86 and 36 % . The DNA G+C content of strain LZLJ-3 genome was 42.1 mol%. The predominant celluar fatty acids (>10 %) of strain LZLJ-3 were C FAME (27.9 %), C FAME (17.6 %) and C DMA (13.0 %). Arabinose, glucose and maltose could be utilized by strain LZLJ-3 as sole carbon sources for growth, with weak utilization of raffinose and -fucose. API ZYM analysis gave positive reactions with -galactosidase, -galactosidase, -glucosidase and -glucosidase. The major end product of glucose fermentation was acetic acid. Based on the results of phenotypic, genotypic and phylogenetic analyses, strain LZLJ-3 is considered to represent a novel species of , for which the name sp. nov. is proposed. The type strain is LZLJ-3 (=KCTC 25163=CGMCC 1.5299=JCM 34225).

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Keyword(s): acetic acid , Luzhou-flavour baijiu and pit mud
© 2021 The Authors
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2021-10-27
2024-04-25
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Blautia liquoris sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese strong-flavour liquor
Int J Syst Evol Microbiol 71, 005041 (2021); https://doi.org/10.1099/ijsem.0.005041
/content/journal/ijsem/10.1099/ijsem.0.005041
/content/journal/ijsem/10.1099/ijsem.0.005041
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