論文 - 詳細
| RRC ID | 84780 |
|---|---|
| 著者 | Yang F, Wang H, Chen LQ, Zhou N, Lu JJ, Pu XX, Wan B, Wang L, Liu SJ. |
| タイトル | Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu. |
| ジャーナル | Int J Syst Evol Microbiol |
| Abstract |
Clostridium is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and taxonomy of two Gram-stain-positive, strictly anaerobic, rod-shaped mesophilic bacterial strains, designated MT-113T and MT-5T, isolated from pit mud in a fermentation cellar used for producing sauce-flavour Chinese baijiu. Phylogenetic analysis based on genome and 16S rRNA gene sequences of strains MT-113T and MT-5T indicates their affiliation with the genus Clostridium sensu stricto (Cluster I of the Clostridia), with C. luticellarii FW431T and C. aromativorans WLY-B-L2T as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C14 : 0 and summed feature 1 (iso-C15 : 1 h and/or C13 : 0 3-OH). The G+C molar contents of the complete genomes for strains MT-113T and MT-5T are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113T, MT-5T, C. aromativorans WLY-B-L2T and C. luticellarii FW431T range from 79 to 85%. The primary products of glucose fermentation by MT-113T are acetic, butyric and isovaleric acids, while those of MT-5T are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113T (=CGMCC 1.18018T = JCM 36532T) and MT-5T (=CGMCC 1.18016T = JCM 36530T) are proposed as the type strains of two novel species of the genus Clostridium, namely Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., respectively. |
| 巻・号 | 74(11) |
| 公開日 | 2024-11-1 |
| DOI | 10.1099/ijsem.0.006580 |
| PMID | 39560674 |
| PMC | PMC11648564 |
| MeSH | Bacterial Typing Techniques* Base Composition* China Clostridium* / classification Clostridium* / genetics Clostridium* / isolation & purification DNA, Bacterial* / genetics Fatty Acids* Fermentation* Fermented Foods / microbiology Flavoring Agents / metabolism Food Microbiology Genome, Bacterial Phylogeny* RNA, Ribosomal, 16S* / genetics Sequence Analysis, DNA* |
| オルトメトリクス指標 |
オルトメトリクス指標項目
|
| 最多言及媒体 | X(Twitter) |
| 各媒体での言及数の合計 | 7 |
| 過去6か月間でのオルトメトリクス指標の変動値 | 0.0 |
| リソース情報 | |
| 一般微生物 | JCM36532 JCM36530 |