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INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 71, Issue 12

Reclassification of as comb. nov. and description of sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese Luzhou-flavour Baijiu No Access

Abstract

A novel Gram-stain-positive, strictly anaerobic, elliptical, non-motile and non-flagellated bacterium, designed LZLJ-2, was isolated from the mud in a fermentation cellar used for the production of Chinese Luzhou-flavour Baijiu. Growth occurred at 28–45 °C (optimum, 37 °C), at pH 6.0–7.0 (optimum, pH 6.0) and with concentrations of NaCl up to 2 % (w/v; optimum, 0 %). On the basis of 16S rRNA gene sequence similarity, strain LZLJ-2 belonged to the genus and was most closely related to Marseille-P3256 (similarity 96.9 %), ClaCZ62 (similarity 96.6 %) and Marseille-P2912 (similarity 96.4 %). In addition, strain LZLJ-2 had high similarity to the genus , including DSM 13989 (similarity 94.9 %), DSM 22620 (similarity 94.9 %), ATCC 49627 (similarity 94.22 %), DSM 28304 (similarity 93.9 %) and KCTC 15699 (similarity 93.25 %). Comparative genome analysis showed that orthoANI values between strain LZLJ-2 and Marseille-P3256, ClaCZ62, Marseille-P2912, DSM 13989, DSM 22620, ATCC 49627, DSM 28304 and KCTC 15699 were 78.68, 78.99, 78.29, 73.40, 74.00, 74.30, 75.08 and 77.23 %, and the genome-to-genome distance values were respectively 22.3, 22.5, 22.4, 19.6, 20.5, 19.7, 20.5 and 21.5 %. The genomic DNA G+C content of strain LZLJ-2 was 65.21 mol%. The predominant cellular fatty acids (>10 %) of strain LZLJ-2 were C 9 (33.7 %), C (22.0 %) and C 9 DMA (13.5 %). -Glucose, sucrose, mannose, maltose, lactose (weak), salicin, glycerol (weak), cellobiose and trehalose (weak) could be used by strain LZLJ-2 as sole carbon sources. Enzyme activity results showed positive reactions with valine arylamidase, leucine arylamidase, crystine arylamidase, acid phosphatase, alkaline phosphatase, esterase (C4) (weakly positive), naphthol-AS-BI-phosphohydrolase, -glucosidase and -glucosidase. The major end products of glucose fermentation were lactic acid and acetic acid. It produced skatole from indole acetic acid, and produced -cresol from modified peptone–yeast extract medium with glucose. Based on the 16S rRNA gene trees as well as the genome core gene tree, it is suggested that are transferred to genus as comb. nov. Based on phenotypic, genotypic and phylogenetic data, strain LZLJ-2 is considered to represent a novel species of the genus , for which the name sp. nov. is proposed. The type strain is LZLJ-2 (=KCTC 25162=JCM 34224).

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Keyword(s): Luzhou-flavour Baijiu , p-cresol and skatole
Funding
This study was supported by the:
  • National Key Research and Development Program of China (Award 2018YFC1604104)
    • Principle Award Recipient: NotApplicable
© 2021 The Authors
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/content/journal/ijsem/10.1099/ijsem.0.005192
2021-12-16
2024-04-26
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Reclassification of Olsenella gallinarum as Thermophilibacter gallinarum comb. nov. and description of Thermophilibacter immobilis sp. nov., isolated from the mud in a fermentation cellar used for the production of Chinese Luzhou-flavour Baijiu
Int J Syst Evol Microbiol 71, 005192 (2021); https://doi.org/10.1099/ijsem.0.005192
/content/journal/ijsem/10.1099/ijsem.0.005192
/content/journal/ijsem/10.1099/ijsem.0.005192
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