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Volume 74, Issue 4

sp. nov. and sp. nov., originating from chilled beef and chicken breast No Access

Abstract

By investigating wet and dry age-related ripening of beef, strains V3/3/4/13 and V3/K/3/5 were isolated. Strain V3/3/4/13 exhibited more than 99 % 16S rRNA gene-based similarity to and other members of this group, while isolate V3/K/3/5 was very close to and a number of relatives within the group. Additional comparisons of complete sequences and draft genomes allowed us to place isolate V3/3/4/13 close to DSM 26521. In the case of V3/K/3/5 the closest relative was DSM 11331. Average nucleotide identity (ANIb) and digital DNA–DNA hybridization (dDDH) values calculated from the draft genomes of V3/3/4/13 and DSM 26521 were 88.5 and 39.8 %, respectively. For V3/K/3/5 and its closest relative DSM 11331, the ANIb value was 95.1 % and the dDDH value was 60.7 %. The DNA G+C contents of V3/3/4/13 and V3/K/3/5 were 57.4 and 60.8 mol%, respectively. Predominant fatty acids were C, C ω7, C cyclo and summed feature C ω7/C iso 2OH. The main respiratory quinones were Q9, with minor proportions of Q8 and, in the case of V3/K/3/5, additional Q10. The main polar lipids were diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine and, in the case of V3/K/3/5, additional phosphatidylcholine. Based on the combined data, isolates V3/3/4/13 and V3/K/3/5 should be considered as representatives of two novel species. The type strain of the newly proposed sp. nov. is V3/3/4/13 (=DSM 113654=LMG 32520), a second strain belonging to the same species is FLM 004-28 (=DSM 113604=LMG 32521); the type strain for the newly proposed sp. nov. is V3/K/3/5 (=DSM 113573=LMG 32518) with a second isolate FLM 11 (=DSM 113572=LMG 32519).

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Keyword(s): dry ageing , meat ripening , Pseudomonas , spoilage and vacuum packaging
© 2024 The Authors
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2024-04-08
2024-05-04
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Pseudomonas kulmbachensis sp. nov. and Pseudomonas paraveronii sp. nov., originating from chilled beef and chicken breast
Int J Syst Evol Microbiol 74, 006293 (2024); https://doi.org/10.1099/ijsem.0.006293
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