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

Volume 75, Issue 3

sp. nov., a pigmented species, and sp. nov., a propionate-producing species isolated from sourdough Open Access

Abstract

The sourdough isolates FUA3702, FUA3912 and FUA3913, as well as FUA3695 and FUA3914, could not be identified to known species of the . The 16S rRNA gene sequences of FUA3702 and FUA3913, FUA3695 and FUA3914 were>99% identical to and , respectively. The average nucleotide identity (ANI) and digital DNA–DNA hybridization (dDDH) values of strain FUA3913 when compared to were 83.67 and 26.60%, respectively. In addition, strains FUA3702, FUA3912 and FUA3913 produce different levels of a yellow C30 carotenoid, but pigmentation has not been described in . The ANI and dDDH values of FUA3695 and FUA3914 when compared to were 95.22 and 61.20%, respectively. In addition, FUA3695 and FUA3914 convert lactate to 1,2-propanediol and further to propionate. The conversion of lactate to propionate by a single strain has not been documented for any of the species in the . Based on the genomic and physiological characteristics, we proposed the novel species sp. nov. FUA3913 (=DSM 118650=LMG 33758) and sp. nov. FUA3695 (=DSM 118651=LMG 33759).

  • Received:
  • Accepted:
  • Published Online:
Keyword(s): 1,2-propanediol , C30 carotenoid , Fructilactobacillus , Lactobacillus , Levilactobacillus , pigmentation , propionic acid and sourdough
Funding
This study was supported by the:
  • Kaslo Sourdough
    • Principal Award Recipient: MichaelGänzle
  • Canada Research Chairs (Award 20230069)
    • Principal Award Recipient: MichaelGänzle
  • Mitacs
    • Principal Award Recipient: ViD. Pham
© 2025 The Authors
  • 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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2025-03-20
2026-04-13

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Fructilactobacillus frigidiflavus sp. nov., a pigmented species, and Levilactobacillus lettrarii sp. nov., a propionate-producing species isolated from sourdough
Int J Syst Evol Microbiol 75, 006726 (2025); https://doi.org/10.1099/ijsem.0.006726
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