Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu
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-113 and MT-5 , isolated from...
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| Veröffentlicht in: | International journal of systematic and evolutionary microbiology 2024-11, Vol.74 (11) |
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| container_title | International journal of systematic and evolutionary microbiology |
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| creator | Yang, Fan Wang, Hui Chen, Liang-Qiang Zhou, Nan Lu, Jian-Jun Pu, Xiu-Xin Wan, Bo Wang, Li Liu, Shuang-Jiang |
| description | 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-113
and MT-5
, 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-113
and MT-5
indicates their affiliation with the genus
(Cluster I of the Clostridia), with
FW431
and
WLY-B-L2
as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C
and summed feature 1 (iso-C
h and/or C
3-OH). The G+C molar contents of the complete genomes for strains MT-113
and MT-5
are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113
, MT-5
,
WLY-B-L2
and
FW431
range from 79 to 85%. The primary products of glucose fermentation by MT-113
are acetic, butyric and isovaleric acids, while those of MT-5
are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113
(=CGMCC 1.18018
= JCM 36532
) and MT-5
(=CGMCC 1.18016
= JCM 36530
) are proposed as the type strains of two novel species of the genus
, namely
sp. nov. and
sp. nov., respectively. |
| doi_str_mv | 10.1099/ijsem.0.006580 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_pubme</sourceid><recordid>TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11648564</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3130211464</sourcerecordid><originalsourceid>FETCH-LOGICAL-c236t-b09049a12a9fbe73b381b328814cb179d1c856888208a3e2ced0a359c74570ad3</originalsourceid><addsrcrecordid>eNpVkU1v1DAQhi0Eoh9w5Yh85EDCOE4c51RVq9IiVeICZ2viTFqvkjjY8Vb9Lf2zZLtlVU6e8Tx-ZzwvY58E5AKa5pvbRhpzyAFUpeENOxWlUlkFsnx7jAt1ws5i3AKsFwDv2YlsKgWqLk_Z02bwcQmuc2nkA85rYGkYMOzzOOd88ruc49Tx1-Do04LOHYGvfHnwa0bWUeQu-gEX6ngf_Mh7CiNNCy7OT_ygnc3Bd8m66Y5HTJayfsCdT4Fv7t1EkXiLbuvSB_auxyHSx5fznP3-fvVrc5Pd_rz-sbm8zWwh1ZK10EDZoCiw6VuqZSu1aGWhtShtK-qmE1ZXSmtdgEZJhaUOUFaNrcuqBuzkObs46M6pHamz67QBBzMHN2J4NB6d-b8yuXtz53dGCFWu0uWq8OVFIfg_ieJiRhef_zqRT9FIIaEQ6_b3aH5AbfAxBuqPfQSYvaXm2VID5mDp-uDz6-mO-D8P5V_n6qHh</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3130211464</pqid></control><display><type>article</type><title>Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu</title><source>MEDLINE</source><source>Microbiology Society</source><creator>Yang, Fan ; Wang, Hui ; Chen, Liang-Qiang ; Zhou, Nan ; Lu, Jian-Jun ; Pu, Xiu-Xin ; Wan, Bo ; Wang, Li ; Liu, Shuang-Jiang</creator><creatorcontrib>Yang, Fan ; Wang, Hui ; Chen, Liang-Qiang ; Zhou, Nan ; Lu, Jian-Jun ; Pu, Xiu-Xin ; Wan, Bo ; Wang, Li ; Liu, Shuang-Jiang</creatorcontrib><description>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-113
and MT-5
, 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-113
and MT-5
indicates their affiliation with the genus
(Cluster I of the Clostridia), with
FW431
and
WLY-B-L2
as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C
and summed feature 1 (iso-C
h and/or C
3-OH). The G+C molar contents of the complete genomes for strains MT-113
and MT-5
are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113
, MT-5
,
WLY-B-L2
and
FW431
range from 79 to 85%. The primary products of glucose fermentation by MT-113
are acetic, butyric and isovaleric acids, while those of MT-5
are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113
(=CGMCC 1.18018
= JCM 36532
) and MT-5
(=CGMCC 1.18016
= JCM 36530
) are proposed as the type strains of two novel species of the genus
, namely
sp. nov. and
sp. nov., respectively.</description><identifier>ISSN: 1466-5026</identifier><identifier>ISSN: 1466-5034</identifier><identifier>EISSN: 1466-5034</identifier><identifier>DOI: 10.1099/ijsem.0.006580</identifier><identifier>PMID: 39560674</identifier><language>eng</language><publisher>England: Microbiology Society</publisher><subject>Bacillota ; 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 ; New Taxa ; Phylogeny ; RNA, Ribosomal, 16S - genetics ; Sequence Analysis, DNA</subject><ispartof>International journal of systematic and evolutionary microbiology, 2024-11, Vol.74 (11)</ispartof><rights>Copyright © 2024 The Authors 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c236t-b09049a12a9fbe73b381b328814cb179d1c856888208a3e2ced0a359c74570ad3</cites><orcidid>0000-0002-7585-310X ; 0000-0002-2175-2434 ; 0000-0003-3955-6500</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>230,314,776,780,881,3733,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39560674$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Yang, Fan</creatorcontrib><creatorcontrib>Wang, Hui</creatorcontrib><creatorcontrib>Chen, Liang-Qiang</creatorcontrib><creatorcontrib>Zhou, Nan</creatorcontrib><creatorcontrib>Lu, Jian-Jun</creatorcontrib><creatorcontrib>Pu, Xiu-Xin</creatorcontrib><creatorcontrib>Wan, Bo</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Liu, Shuang-Jiang</creatorcontrib><title>Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu</title><title>International journal of systematic and evolutionary microbiology</title><addtitle>Int J Syst Evol Microbiol</addtitle><description>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-113
and MT-5
, 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-113
and MT-5
indicates their affiliation with the genus
(Cluster I of the Clostridia), with
FW431
and
WLY-B-L2
as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C
and summed feature 1 (iso-C
h and/or C
3-OH). The G+C molar contents of the complete genomes for strains MT-113
and MT-5
are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113
, MT-5
,
WLY-B-L2
and
FW431
range from 79 to 85%. The primary products of glucose fermentation by MT-113
are acetic, butyric and isovaleric acids, while those of MT-5
are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113
(=CGMCC 1.18018
= JCM 36532
) and MT-5
(=CGMCC 1.18016
= JCM 36530
) are proposed as the type strains of two novel species of the genus
, namely
sp. nov. and
sp. nov., respectively.</description><subject>Bacillota</subject><subject>Bacterial Typing Techniques</subject><subject>Base Composition</subject><subject>China</subject><subject>Clostridium - classification</subject><subject>Clostridium - genetics</subject><subject>Clostridium - isolation & purification</subject><subject>DNA, Bacterial - genetics</subject><subject>Fatty Acids</subject><subject>Fermentation</subject><subject>Fermented Foods - microbiology</subject><subject>Flavoring Agents - metabolism</subject><subject>Food Microbiology</subject><subject>Genome, Bacterial</subject><subject>New Taxa</subject><subject>Phylogeny</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>Sequence Analysis, DNA</subject><issn>1466-5026</issn><issn>1466-5034</issn><issn>1466-5034</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpVkU1v1DAQhi0Eoh9w5Yh85EDCOE4c51RVq9IiVeICZ2viTFqvkjjY8Vb9Lf2zZLtlVU6e8Tx-ZzwvY58E5AKa5pvbRhpzyAFUpeENOxWlUlkFsnx7jAt1ws5i3AKsFwDv2YlsKgWqLk_Z02bwcQmuc2nkA85rYGkYMOzzOOd88ruc49Tx1-Do04LOHYGvfHnwa0bWUeQu-gEX6ngf_Mh7CiNNCy7OT_ygnc3Bd8m66Y5HTJayfsCdT4Fv7t1EkXiLbuvSB_auxyHSx5fznP3-fvVrc5Pd_rz-sbm8zWwh1ZK10EDZoCiw6VuqZSu1aGWhtShtK-qmE1ZXSmtdgEZJhaUOUFaNrcuqBuzkObs46M6pHamz67QBBzMHN2J4NB6d-b8yuXtz53dGCFWu0uWq8OVFIfg_ieJiRhef_zqRT9FIIaEQ6_b3aH5AbfAxBuqPfQSYvaXm2VID5mDp-uDz6-mO-D8P5V_n6qHh</recordid><startdate>20241119</startdate><enddate>20241119</enddate><creator>Yang, Fan</creator><creator>Wang, Hui</creator><creator>Chen, Liang-Qiang</creator><creator>Zhou, Nan</creator><creator>Lu, Jian-Jun</creator><creator>Pu, Xiu-Xin</creator><creator>Wan, Bo</creator><creator>Wang, Li</creator><creator>Liu, Shuang-Jiang</creator><general>Microbiology Society</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-7585-310X</orcidid><orcidid>https://orcid.org/0000-0002-2175-2434</orcidid><orcidid>https://orcid.org/0000-0003-3955-6500</orcidid></search><sort><creationdate>20241119</creationdate><title>Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu</title><author>Yang, Fan ; Wang, Hui ; Chen, Liang-Qiang ; Zhou, Nan ; Lu, Jian-Jun ; Pu, Xiu-Xin ; Wan, Bo ; Wang, Li ; Liu, Shuang-Jiang</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c236t-b09049a12a9fbe73b381b328814cb179d1c856888208a3e2ced0a359c74570ad3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Bacillota</topic><topic>Bacterial Typing Techniques</topic><topic>Base Composition</topic><topic>China</topic><topic>Clostridium - classification</topic><topic>Clostridium - genetics</topic><topic>Clostridium - isolation & purification</topic><topic>DNA, Bacterial - genetics</topic><topic>Fatty Acids</topic><topic>Fermentation</topic><topic>Fermented Foods - microbiology</topic><topic>Flavoring Agents - metabolism</topic><topic>Food Microbiology</topic><topic>Genome, Bacterial</topic><topic>New Taxa</topic><topic>Phylogeny</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>Sequence Analysis, DNA</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Fan</creatorcontrib><creatorcontrib>Wang, Hui</creatorcontrib><creatorcontrib>Chen, Liang-Qiang</creatorcontrib><creatorcontrib>Zhou, Nan</creatorcontrib><creatorcontrib>Lu, Jian-Jun</creatorcontrib><creatorcontrib>Pu, Xiu-Xin</creatorcontrib><creatorcontrib>Wan, Bo</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Liu, Shuang-Jiang</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>International journal of systematic and evolutionary microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Fan</au><au>Wang, Hui</au><au>Chen, Liang-Qiang</au><au>Zhou, Nan</au><au>Lu, Jian-Jun</au><au>Pu, Xiu-Xin</au><au>Wan, Bo</au><au>Wang, Li</au><au>Liu, Shuang-Jiang</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu</atitle><jtitle>International journal of systematic and evolutionary microbiology</jtitle><addtitle>Int J Syst Evol Microbiol</addtitle><date>2024-11-19</date><risdate>2024</risdate><volume>74</volume><issue>11</issue><issn>1466-5026</issn><issn>1466-5034</issn><eissn>1466-5034</eissn><abstract>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-113
and MT-5
, 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-113
and MT-5
indicates their affiliation with the genus
(Cluster I of the Clostridia), with
FW431
and
WLY-B-L2
as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C
and summed feature 1 (iso-C
h and/or C
3-OH). The G+C molar contents of the complete genomes for strains MT-113
and MT-5
are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113
, MT-5
,
WLY-B-L2
and
FW431
range from 79 to 85%. The primary products of glucose fermentation by MT-113
are acetic, butyric and isovaleric acids, while those of MT-5
are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113
(=CGMCC 1.18018
= JCM 36532
) and MT-5
(=CGMCC 1.18016
= JCM 36530
) are proposed as the type strains of two novel species of the genus
, namely
sp. nov. and
sp. nov., respectively.</abstract><cop>England</cop><pub>Microbiology Society</pub><pmid>39560674</pmid><doi>10.1099/ijsem.0.006580</doi><orcidid>https://orcid.org/0000-0002-7585-310X</orcidid><orcidid>https://orcid.org/0000-0002-2175-2434</orcidid><orcidid>https://orcid.org/0000-0003-3955-6500</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1466-5026 |
| ispartof | International journal of systematic and evolutionary microbiology, 2024-11, Vol.74 (11) |
| issn | 1466-5026 1466-5034 1466-5034 |
| language | eng |
| recordid | cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_11648564 |
| source | MEDLINE; Microbiology Society |
| subjects | Bacillota 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 New Taxa Phylogeny RNA, Ribosomal, 16S - genetics Sequence Analysis, DNA |
| title | Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu |
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