Clostridium luticellarii sp. nov., isolated from a mud cellar used for producing strong aromatic liquors

International Journal of Systematic and Evolutionary Microbiology - Tập 65 Số Pt_12 - Trang 4730-4733 - 2015
Qian Wang1, Chuandong Wang1, Cheng-hou Li1, Jungang Li2, Qi Chen1, Yuezhong Li1
1State Key Laboratory of Microbial Technology, Shandong University, Jinan 250100, PR China
2School of Life Science and Biotechnology, Mianyang Normal University, Mianyang 621000, PR China

Tóm tắt

A strictly anaerobic, Gram-stain-positive bacterium, designated FW431T, was isolated from a mud cellar used for producing strong aromatic Chinese liquors. The strain was able to produce butanoic acid, an important component of the aroma style of Chinese liquors. Cells of strain FW431T were straight or slightly curved rods with a polar endospore and peritrichous flagella. The major cellular fatty acids (>10 % of the total) were C16 : 0, C18 : 1ω9c and C18 : 0. Biolog assays indicated that the strain preferably metabolizes palatinose, l-fucose, β-hydroxybutyric acid, l-rhamnose and α-ketobutyric acid among 95 carbon sources tested. FW431T was related most closely to Clostridium ljungdahlii DSM 13528T and Clostridium kluyveri DSM 555T based on 16S rRNA gene sequence similarities of 95.0 and 94.2 %, respectively. The DNA G+C content of the genomic DNA was 44.4 mol%. Based on the evidence presented here, FW431T ( = CGMCC 1.5201T = KCTC 15519T) is proposed as the type strain of a novel species, Clostridium luticellarii sp. nov.

Từ khóa


Tài liệu tham khảo

Chang, 2008, Sporolactobacillus vineae sp. nov., a spore-forming lactic acid bacterium isolated from vineyard soil, Int J Syst Evol Microbiol, 58, 2316, 10.1099/ijs.0.65608-0

Deng, 2006, Determination of the DNA G+C mol% in Bacillus claussi strains by reversed-phase high performance liquid chromatography, Biotechnology, 16, 42

Fan, 2000, Review of Daqu enzyme's research, Liquor Making Sci Technol, 3, 35

Felsenstein, 1985, Confidence limits on phylogenies: an approach using the bootstrap, Evolution, 39, 783, 10.1111/j.1558-5646.1985.tb00420.x

Hu, 2004, Research on Luzhou-flavor daqu starter & its application, Liquor Making Sci Technol, 1, 33

Ivanova, 1998, Phenotypic diversity of Pseudoalteromonas citrea from different marine habitats and emendation of the description, Int J Syst Bacteriol, 48, 247, 10.1099/00207713-48-1-247

Jia, 2003, Introduction to the technical controls in the production of luzhou-flavor liquors, Liquor Making Sci Technol, 1, 50

Jung, 2010, Clostridium arbusti sp. nov., an anaerobic bacterium isolated from pear orchard soil, Int J Syst Evol Microbiol, 60, 2231, 10.1099/ijs.0.013953-0

Kim, 2012, Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species, Int J Syst Evol Microbiol, 62, 716, 10.1099/ijs.0.038075-0

Köpke, 2010, Clostridium ljungdahlii represents a microbial production platform based on syngas, Proc Natl Acad Sci U S A, 107, 13087, 10.1073/pnas.1004716107

Li, 2001, Precise determination of base composition in bacterial genome DNA using HPLC techniques, Acta Chimi Sin, 59, 1464

Qi, 1996, More studies on caproate-producing bacteria LII, Microbiology, 23, 77

Saitou, 1987, The neighbor-joining method: a new method for reconstructing phylogenetic trees, Mol Biol Evol, 4, 406

Wang, 2014, Long-term batch brewing accumulates adaptive microbes, which comprehensively produce more flavorful Chinese liquors, Food Res Int, 62, 894, 10.1016/j.foodres.2014.05.017

Xu, 2010, Traditional Chinese biotechnology, Adv Biochem Eng Biotechnol, 122, 189

Zheng, 2011, Daqu – A traditional Chinese liquor fermentation starter, J Inst Brew, 117, 82, 10.1002/j.2050-0416.2011.tb00447.x