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| Main Authors: | , , , , |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Antonie van Leeuwenhoek
2026
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| Subjects: | |
| Online Access: | https://pubmed.ncbi.nlm.nih.gov/41770425/ |
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Table of Contents:
- Sporolactobacillus fermentans sp. nov., an obligately anaerobic and lactic acid bacterium isolated from pit mud. Ye, Guangbin Liu, Xun Zeng, Caiyu Huang, Dan Zeng, Xiang Phylogeny RNA, Ribosomal, 16S DNA, Bacterial Bacterial Typing Techniques Base Composition Fatty Acids Anaerobiosis Lactic Acid Nucleic Acid Hybridization Sequence Analysis, DNA A gram-positive, endospore-forming bacterial strain CQH2019 was isolated from pit mud samples used in the production of Chinese strong flavor Baijiu. Cells of strain CQH2019 are anaerobic, Gram-positive, rod-shaped, with 0.5-0.8 µm in width and 3-5 µm in length. The optimal growth was observed at 37 °C, pH 5.5 and 0.5% (w/v) NaCl. This obligate chemoorganoheterotrophic strain utilizes complex organic compounds, carbohydrates (L-arabinose, D-xylose, D-galactose, D-fructose, D-mannose, L-rhamnose, and D-tagatose), organic salts (potassium gluconate), glycosides (amygdalin, arbutin, salicin). Strain CQH2019 produced acetate, butyric acid and lactic acid as end products when cultured in the Reinforced Clostridial Medium (RCM). The predominant cellular fatty acids (> 10%) of strain CQH2019 were anteiso-C (29.95%), C (17.47%) and anteiso-C (14.42%). Phylogenetic analysis based on 16S rRNA gene sequences revealed that closest relatives were Sporolactobacillus putidus JCM 15325 (95.74%), Sporolactobacillus vineae SL153 (95.74%), Sporolactobacillus pectinivorans GD201205 (95.38%) and Sporolactobacillus shoreae BK92 (95.19%). The genome size is 4.5 Mb with DNA G + C content of 47.58%. The digital DNA-DNA hybridization (dDDH) values between strain CQH2019 and its closest relatives ranged from 19.3 to 26.8%, whereas the whole-genome average nucleotide identity (ANI) values ranged from 71.48-82.58%. Based on this polyphasic taxonomic analysis, the dDDH and ANI values fall below the established thresholds for species delineation. Therefore, strain CQH2019 represents a novel species within the genus Sporolactobacillus, for which the name Sporolactobacillus fermentans sp. nov. is proposed. The type strain is CQH2019 (= MCCC 1A19398= KACC 23552).