Caproicibacterium lactatifermentans sp. nov., isolated from pit clay used for the production of Chinese strong aroma-type liquor

作者：Huilin Wang, Yang Gu, Dong Zhao, Zongwei Qiao, Jia Zheng, Jiangjing Gao, Cong Ren, Yan Xu · 发表于：INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · 年份：2022 · DOI：10.1099/ijsem.0.005206 · 被引用次数：42 · 研究领域：Genomics and Phylogenetic Studies、Probiotics and Fermented Foods、Microbial Metabolism and Applications

Two recently reported bacterial strains that were identified as the dominant caproate-producing bacteria in pit clay, were further characterized to determine their phylogeny and taxonomy. The two strains, designated as LBM19010 T and JNU-WLY1368, were short rod-shaped, Gram-stain-positive, non-motile and strictly anaerobic. Analysis of the 16S rRNA gene sequences revealed that strains LBM19010 T and JNU-WLY1368 shared a 16S rRNA gene sequence similarity of 99.93 % and belonged to a recent proposed genus Caproicibacterium in the family Oscillospiraceae . The proposed type strain, LBM19010 T , showed the highest 16S rRNA gene sequence similarity to Caproicibacterium amylolyticum LBM18003 T (96.34%), followed by Caproiciproducens galactitolivorans JCM 30532 T (94.14 %). The pairwise average nucleotide identity and average amino acid identity values between strains LBM19010 T and LBM18003 T were 74.84 and 76.18 %, respectively. Growth of strain LBM19010 T occurred at pH 4.5–7.5 (optimum, pH 5.0–5.5), 20–40 °C (optimum, 35 °C) and with 0–1 % (w/v) NaCl (optimum, 0 %). Strains LBM19010 T and JNU-WLY1368 were both able to ferment several hexoses, disaccharides, starch and lactate but not pentoses. Caproate and butyrate were the major end-products from glucose. The predominant cellular fatty acids (>10 %) of strain LBM19010 T were C 16 : 0 (56.3 %), C 14 : 0 DMA (19.5 %) and C 14 : 0 (14.9 %). The identified polar lipids of strain LBM19010 T were diphosphatidylglycerol, phosphatid...