Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar
2020
Yu, Yongjian | Li, Xin | Zhang, Junhong | Chai, Li-Juan | Lu, Zhen-Ming | Xu, Zheng-Hong
A novel Gram-stain-positive, non-motile, non-spore-forming, rod-shaped, facultatively anaerobic, designated strain HSLZ-75ᵀ, was isolated from the solid-state vinegar culture of Zhenjiang aromatic vinegar. Strain HSLZ-75ᵀ grew at 20–40 °C (optimum 35 °C), pH 3.0–5.0 (optimum pH 4.0) and 0–5% (w/v) NaCl (optimum 0%). Heterolactic fermentation characterised the metabolism of strain HSLZ-75ᵀ. D- and L-lactic acid were produced from glucose in a ratio of 91:9. The major cellular fatty acids (> 10%) consisted of C₁₆:₀, C₁₈:₁ω9c, summed feature 8 (C₁₈:₁ω7c and/or C₁₈:₁ω6c) and C₁₉:₀ cyclo ω8c. The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, one unidentified aminophospholipid, one unidentified phospholipid and six unknown lipids. The cell wall was found to contain meso-diaminopimelic acid-type peptidoglycan. The 16S rRNA gene sequence of strain HSLZ-75ᵀ showed the highest similarity of 88.0% with Lactobacillus fructivorans DSM 20203ᵀ. Phylogenetic analysis indicated that strain HSLZ-75ᵀ belonged to family Lactobacillaceae and formed a distinct lineage with the type strain of Lactobacillus caviae. The complete genome of strain HSLZ-75ᵀ contained a circular chromosome of 1,616,430 bp with 1570 genes and 39.7 mol% G + C content. The average nucleotide identity values between strain HSLZ-75ᵀ and the reference type strains Lactobacillus fructivorans DSM 20203ᵀ and Lactobacillus rossiae DSM 15814ᵀ were 66.4% and 65.7%, respectively. On the basis of phenotypic, chemotaxonomic, phylogenetic and genotypic characteristics, strain HSLZ-75ᵀ should be classified as a novel species of the genus Lactobacillus in the family Lactobacillaceae of the order Lactobacillales, for which the name Lactobacillus jinshani sp. nov. is proposed. The type strain is HSLZ-75ᵀ (= CICC 6269ᵀ = JCM 33270ᵀ).
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