RRC ID 80195
Author Luo Q, Zheng J, Zhao D, Liu D.
Title Clostridium aromativorans sp. nov., isolated from pit mud used for producing Wuliangye baijiu.
Journal Antonie Van Leeuwenhoek
Abstract A strictly anaerobic, gram-positive bacterium, designated as WLY-B-L2T, was isolated from pit mud of a fermentation pit located at Wuliangye 501# baijiu workshop in Yibin (Sichuan province, PR China). The strain was strictly anaerobic, Gram-positive with straight or somewhat rod shaped cells which were 0.5-0.7 μm wide and 1.7-3.1 μm long, arranged singly or in pairs. The strain can utilize D-galacturonic acid, methyl pyruvate, L-lactamine, L-alanyl - L-glutamine, L-alanyl - L-histidine, glycerol, pyruvate, L-alanyl - L-threonine, L-methionine, L-phenylalanine, L-valine + L-aspartic acid, L-serine, L-valine, and thymidine as carbon sources. Major cellular fatty acids are C16: 0 (24.6%), anteiso-C15: 0 (16.5%), and iso-C15: 0 (14.1%). Based on 16S rRNA gene sequence, WLY-B-L2T is most closely related to Clostridium luticellarii FW431T; they exhibit 97.42% 16S rRNA similarity. Additionally, the digital DNA-DNA hybridization (dDDH) value between them is 28.10%. WLY-B-L2T has a G + C content of 34.16 mol%. Based on the evidence presented here, WLY-B-L2T (CICC 25133T = JCM 35127T) is proposed as the type strain of a novel species, designated as Clostridium aromativorans sp. nov, that could produce butyric acid and volatile flavor components, such as ethyl valerate, ethyl acetate and 2-pentanone.
Volume 116(7)
Pages 739-748
Published 2023-7-1
DOI 10.1007/s10482-023-01841-0
PII 10.1007/s10482-023-01841-0
PMID 37191874
MeSH Bacterial Typing Techniques Clostridium* DNA DNA, Bacterial / genetics Fatty Acids* / analysis Fermentation Phylogeny RNA, Ribosomal, 16S / genetics Sequence Analysis, DNA
General Microbes JCM 35127