Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

A novel Gram-stain-positive, non-motile, non-spore-forming, rod-shaped, facultatively anaerobic, designated strain HSLZ-75 T , was isolated from the solid-state vinegar culture of Zhenjiang aromatic vinegar. Strain HSLZ-75 T grew at 20–40 °C (optimum 35 °C), pH 3.0–5.0 (optimum pH 4.0) and 0–5% (w/v) NaCl (optimum 0%). Heterolactic fermentation characterised the metabolism of strain HSLZ-75 T . d - and l -lactic acid were produced from glucose in a ratio of 91:9. The major cellular fatty acids ( > 10%) consisted of C 16:0 , C 18:1 ω9c , summed feature 8 (C 18:1 ω7c and/or C 18:1 ω6c ) and C 19:0 cyclo ω8c . The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, one unidentified aminophospholipid, one unidentified phospholipid and six unknown lipids. The cell wall was found to contain meso -diaminopimelic acid-type peptidoglycan. The 16S rRNA gene sequence of strain HSLZ-75 T showed the highest similarity of 88.0% with Lactobacillus fructivorans DSM 20203 T . Phylogenetic analysis indicated that strain HSLZ-75 T belonged to family Lactobacillaceae and formed a distinct lineage with the type strain of Lactobacillus caviae . The complete genome of strain HSLZ-75 T contained a circular chromosome of 1,616,430 bp with 1570 genes and 39.7 mol% G + C content. The average nucleotide identity values between strain HSLZ-75 T and the reference type strains Lactobacillus fructivorans DSM 20203 T and Lactobacillus rossiae DSM 15814 T were 66.4% and 65.7%, respectively. On the basis of phenotypic, chemotaxonomic, phylogenetic and genotypic characteristics, strain HSLZ-75 T should be classified as a novel species of the genus Lactobacillus in the family Lactobacillaceae of the order Lactobacillales , for which the name Lactobacillus jinshani sp. nov. is proposed. The type strain is HSLZ-75 T ( = CICC 6269 T = JCM 33270 T ).