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Volume 71, Issue 11

sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage No Access

Abstract

A novel lactic acid-producing, Gram-stain-positive, catalase-negative and rod-shaped strain, designated as strain C06_No.73, was isolated from a traditional Japanese fermented beverage called kôso. According to the results of phylogenetic analysis based on 16S rRNA gene sequences, strain C06_No.73 belongs to the genus . The closest type strain was CCTCC M 2011381, with a sequence identity of 98.1 %. The identity values with other strains were all below 97 %. The isolate propagated under the conditions of 18–39 °C (optimum, 27 °C for 48 h incubation) and pH 4.0–7.0 (optimum, pH 6.5). The G+C content of its genomic DNA was determined to be 37.9 mol%. The main fatty acids were C, C ω7, C ω9 and C cyclopropane 11,12. The major polar lipid was identified as phosphatidylglycerol. No isoprenoid quinone was detected. The predominant cell-wall amino acids were lysine, alanine, glutamic acid and aspartic acid. Neither -diaminopimelic acid nor ornithine were detected. On the basis of this polyphasic taxonomic study, the isolate is concluded to represent a novel species, for which the name sp. nov. is proposed. The type strain is C06_No.73 (=NBRC 111893=BCRC 81282).

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Keyword(s): fermented beverage , kôso , lactic acid bacteria and Lentilactobacillus kosonis
© 2021 The Authors
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2021-11-15
2024-04-24
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Lentilactobacillus kosonis sp. nov., isolated from kôso, a Japanese sugar-vegetable fermented beverage
Int J Syst Evol Microbiol 71, 005128 (2021); https://doi.org/10.1099/ijsem.0.005128
/content/journal/ijsem/10.1099/ijsem.0.005128
/content/journal/ijsem/10.1099/ijsem.0.005128
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