1887

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY logo

Volume 69, Issue 10

sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt Free

Abstract

Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterised using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, gene sequence analysis, gene sequence analysis, determination of DNA G+C content, determination of average nucleotide identity, fatty acid methyl ester analysis and an analysis of phenotypic features. The data demonstrated that the fourteen strains represented nine novel species belonging to the genus , strains 54-2, 54-5, 33-7, 116-2, 184-8, 204-8, 8-1(1), 256-3 and M1575 were designated as the type strains. Strain 54-2 was phylogenetically related to the type strains of and , having 96.5 and 91.6 % 16S rRNA gene sequence similarities, less than 74.6 % gene sequence similarities, less than 81.6 % gene sequence similarities and less than 72.5 % ANI values. Strain 54-5 was phylogenetically related to the type strains of and , exhibiting 99.1 and 97.3 % 16S rRNA gene sequence similarities, less than 83.1 % gene sequence similarities, less than 93.1 % gene sequence similarities and less than 79.9 % ANI values. Strains 33-7, 116-2, 184-8, 204-8, 8-1(1), 256-3 and M1575 were phylogenetically related to the type strains of , , , , , , and , sharing 95.6–100 % 16S rRNA gene sequence similarities, less than 91.6 % gene sequence similarities, less than 98.2 % gene sequence similarities and less than 89.4 % ANI values. Based upon the data of polyphasic characterisation obtained in the present study, nine novel species, sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., are proposed and the type strains are 54-2 (=NCIMB 15154=CCM 8896=KCTC 21120=LMG 31058), 54-5 (=NCIMB 15151=CCM 8894), 33-7 (=NCIMB 15153=CCM 8936=KCTC 21118=LMG 31166), 116-2 (=NCIMB 15158=CCM 8899=KCTC 21124=LMG 31051), 184-8 (=NCIMB 15152=CCM 8895=KCTC 21131=LMG 31050), 204-8 (=NCIMB 15159=CCM 8900=KCTC 21133=LMG 31054), 8-1(1) (=NCIMB 15156=CCM 8898=KCTC 21115=LMG 31047), 256-3 (=NCIMB 15160=CCM 8901=LMG 31048) and M1575 (=NCIMB 15149=CCM 8892=LMG 31045), respectively.

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Keyword(s): Lactobacillus , pickle and yogurt
© 2019 IUMS
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2019-10-01
2024-04-23
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Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt
Int J Syst Evol Microbiol 69, 3178 (2019); https://doi.org/10.1099/ijsem.0.003609
/content/journal/ijsem/10.1099/ijsem.0.003609
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