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Volume 73, Issue 8

sp. nov., isolated from high-temperature , a starter for production of Chinese Jiang-flavour No Access

Abstract

A Gram-stain-positive, rod-shaped, endospore-forming, aerobic bacterial strain, designated ZS110521, was isolated from high-temperature , a starter for production of Chinese Jiang-flavour and was characterised by polyphasic taxonomy. This novel isolate grew in the presence of 0–20 % (w/v) NaCl, at pH 6.0–9.0 and 20–50 °C; optimum growth was observed with 8–10 % (w/v) NaCl, at pH 7.0 and 37 °C. A comparative analysis of the 16S rRNA gene sequence (1460 bp) of ZS110521 revealed that it displayed the highest similarity to WD4L-1 (95.5 %), followed by SL-MJ1 (95.4 %) and BH260 (95.2 %). ANI and dDDH values between ZS110521 and other strains of species of the genus were less than 78 and 28 %, respectively. The predominant cellular fatty acids (> 10 %) of ZS110521 were anteiso-C (37.8 %), anteiso-C (28.1 %) and iso-C (15.5 %). The respiratory quinone was identified as menaquinone-7 (MK-7) and the major polar lipids were diphosphatidylglycerol and phosphatidylglycerol. The polyphasic taxonomic data and the results of chemotaxonomic analysis confirmed that ZS110521 represents a novel species, for which the name sp. nov. is proposed. The type strain of this proposed species is ZS110521 (=CGMCC 1.19456 =JCM 35213).

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  • Accepted:
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Keyword(s): Baijiu (chinese liquor) , Daqu and Lentibacillus
Funding
This study was supported by the:
  • National Science and Technology Fundamental Resources Investigation Program of China (Award 2021FY100900)
    • Principle Award Recipient: Zhen-MingLu
© 2023 The Authors
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2023-08-03
2024-05-08
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Lentibacillus daqui sp. nov., isolated from high-temperature Daqu, a starter for production of Chinese Jiang-flavour Baijiu
Int J Syst Evol Microbiol 73, 005962 (2023); https://doi.org/10.1099/ijsem.0.005962
/content/journal/ijsem/10.1099/ijsem.0.005962
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