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

Volume 72, Issue 4

sp. nov. isolated from fermented vegetable residue No Access

Abstract

A polyphasic taxonomic approach was used to characterize a Gram-stain-positive fermentative bacterium, designated strain CC-MHH1034, isolated from a fermented vegetable residue. Cells of strain CC-MHH1034 were facultatively anaerobic, non-motile, and non-spore-forming rods, exhibiting positive catalase, oxidase and protease activities. Optimal growth occurred at 30 °С and pH 6.0. Strain CC-MHH1034 shared the highest 16S rRNA gene sequence similarities with (95.9 %) followed by (95.1 %) and established a distinct taxonomic lineage associated with these species. Highest orthologous average nucleotide identity (OrthoANI) values were recorded for strain CC-MHH1034 versus (71.1–71.6 %, =2) followed by (66.5–66.8 %, =2), (64.1–65.8 %, =4). The mean digital DNA–DNA hybridization (dDDH) value obtained for strain CC-MHH1034 against was 19.2–19.5 % (=2). The polar lipid profile consisted of phosphatidylethanolamine, phosphatidylglycerol, two unidentified aminolipids, four unidentified glycolipids, four unidentified phospholipids and one unidentified lipid. The major polyamine was -homospermidine and -diaminopimelic acid was detected as the cell-wall peptidoglycan. The dominating cellular fatty acids (>5 %) included C, -C, -C and C 9c. Based on its distinct phylogenetic, phenotypic and chemotaxonomic traits together with results of comparative 16S rRNA gene sequence, OrthoANI, dDDH, and the phylogenomic placement, strain CC-MHH1034 is considered to represent a novel species of the genus , affiliated to the family , for which the name sp. nov. is proposed. The type strain is CC-MHH1034 (=BCRC 81220=JCM 33476).

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): Agrilactobacillus fermenti , orthologous average nucleotide identity (OrthoANI) and polyphasic taxonomic approach
Funding
This study was supported by the:
  • Ministry of Science and Technology, Taiwan (Award MOST 110-2811-B-005-018)
    • Principle Award Recipient: YoungChiu-Chung
  • Ministry of Science and Technology, Taiwan (Award MOST 110-2811-B-005-018)
    • Principle Award Recipient: TsaiChia-Fang
  • Ministry of Science and Technology, Taiwan (Award MOST 110-2811-B-005-018)
    • Principle Award Recipient: LinShih-Yao
© 2022 The Authors
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2022-04-27
2025-01-23
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Agrilactobacillus fermenti sp. nov. isolated from fermented vegetable residue
Int J Syst Evol Microbiol 72, 005336 (2022); https://doi.org/10.1099/ijsem.0.005336
/content/journal/ijsem/10.1099/ijsem.0.005336
/content/journal/ijsem/10.1099/ijsem.0.005336
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