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Abstract

is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and taxonomy of two Gram-stain-positive, strictly anaerobic, rod-shaped mesophilic bacterial strains, designated MT-113 and MT-5, isolated from pit mud in a fermentation cellar used for producing sauce-flavour Chinese baijiu. Phylogenetic analysis based on genome and 16S rRNA gene sequences of strains MT-113 and MT-5 indicates their affiliation with the genus (Cluster I of the Clostridia), with FW431 and WLY-B-L2 as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C and summed feature 1 (iso-C h and/or C 3-OH). The G+C molar contents of the complete genomes for strains MT-113 and MT-5 are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113, MT-5, WLY-B-L2 and FW431 range from 79 to 85%. The primary products of glucose fermentation by MT-113 are acetic, butyric and isovaleric acids, while those of MT-5 are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113 (=CGMCC 1.18018 = JCM 36532) and MT-5 (=CGMCC 1.18016 = JCM 36530) are proposed as the type strains of two novel species of the genus , namely sp. nov. and sp. nov., respectively.

Funding
This study was supported by the:
  • Science and Technology Program of Guizhou Province (Award Qian Ke He [2022] 021)
    • Principle Award Recipient: BoWan
  • This is an open-access article distributed under the terms of the Creative Commons Attribution License. This article was made open access via a Publish and Read agreement between the Microbiology Society and the corresponding author’s institution.
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/content/journal/ijsem/10.1099/ijsem.0.006580
2024-11-19
2025-02-14
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