{"title":"提出 Lactobacillus amylovorus subsp.","authors":"Kenji Yamane, Yasuhiro Tanizawa, Hisami Kobayashi, Tomomi Kamizono, Yoichiro Kojima, Hiroki Takagi, Masanori Tohno","doi":"10.1099/ijsem.0.006517","DOIUrl":null,"url":null,"abstract":"<p><p>Seven novel lactic acid bacterial strains (BF125<sup>T</sup>, BF186, TKL145, YK3, YK6, YK10 and NSK) were isolated from the fresh faeces of Japanese black beef cattle and weanling piglets, spent mushroom substrates, or steeping water of a corn starch production plant. These strains are rod-shaped, Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, cytochrome oxidase-negative, facultatively anaerobic, and homofermentative. Strain BF125<sup>T</sup> did not produce any gas from glucose; both d- and l-lactate were produced as end-products of glucose (D/L, 40 : 60). Growth occurred at 30-45 °C (optimum, 37 °C), pH 5.0-8.0 (optimum, pH 6.0), and with NaCl concentration of 1.0-3.0% (w/v). The G+C content of genomic DNA of strain BF125<sup>T</sup> was 37.8 mol% (whole-genome analysis). The major fatty acids were C<sub>16 : 0</sub>, C<sub>18 : 1</sub> ω9<i>c</i>, C<sub>19</sub> cyclopropane 9, 10<i>,</i> and summed feature 10. The 16S rRNA gene in strain BF125<sup>T</sup> showed high similarity to that of the type strain of <i>Lactobacillus amylovorus</i> (99.93%), and the other isolates were also identified as <i>L. amylovorus</i> based on these similarities. A phylogenetic tree based on the core genomes of <i>L. amylovorus</i> strains (<i>n</i>=54), including the seven isolates, showed that they could be divided into two clusters. Strains YK3, YK6, YK10, and NSK were in the first cluster, along with the type strain DSM 20531<sup>T</sup>, while the second cluster included isolates BF125<sup>T</sup>, BF186, TKL145, and other strains isolated from various animal origins. Phenotypic differences in fermentability were observed for lactose, salicin, and gentiobiose between these two groups. The intergroup digital DNA-DNA hybridization values (72.9-78.6%) and intergroup average nucleotide identity values (95.64-96.92%) were comparable to values calculated using datasets of other valid subspecies of the genus (ex-) <i>Lactobacillus</i>. In light of the physiological, genotypic, and phylogenetic evidence, we propose a novel subspecies of <i>L. amylovorus</i>, named <i>Lactobacillus amylovorus</i> subsp. <i>animalis</i> subsp. nov. (type strain BF125<sup>T</sup>=MAFF 212522<sup>T</sup>=DSM 115528<sup>T</sup>). Our findings also led to the automatic creation of <i>Lactobacillus amylovorus</i> subsp. <i>amylovorus</i> subsp. nov. and an emended description of the species <i>L. amylovorus</i>.</p>","PeriodicalId":14390,"journal":{"name":"International journal of systematic and evolutionary microbiology","volume":"74 9","pages":""},"PeriodicalIF":2.0000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proposal of <i>Lactobacillus amylovorus</i> subsp. <i>animalis</i> subsp. nov. and an emended description of <i>Lactobacillus amylovorus</i>.\",\"authors\":\"Kenji Yamane, Yasuhiro Tanizawa, Hisami Kobayashi, Tomomi Kamizono, Yoichiro Kojima, Hiroki Takagi, Masanori Tohno\",\"doi\":\"10.1099/ijsem.0.006517\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Seven novel lactic acid bacterial strains (BF125<sup>T</sup>, BF186, TKL145, YK3, YK6, YK10 and NSK) were isolated from the fresh faeces of Japanese black beef cattle and weanling piglets, spent mushroom substrates, or steeping water of a corn starch production plant. These strains are rod-shaped, Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, cytochrome oxidase-negative, facultatively anaerobic, and homofermentative. Strain BF125<sup>T</sup> did not produce any gas from glucose; both d- and l-lactate were produced as end-products of glucose (D/L, 40 : 60). Growth occurred at 30-45 °C (optimum, 37 °C), pH 5.0-8.0 (optimum, pH 6.0), and with NaCl concentration of 1.0-3.0% (w/v). The G+C content of genomic DNA of strain BF125<sup>T</sup> was 37.8 mol% (whole-genome analysis). The major fatty acids were C<sub>16 : 0</sub>, C<sub>18 : 1</sub> ω9<i>c</i>, C<sub>19</sub> cyclopropane 9, 10<i>,</i> and summed feature 10. The 16S rRNA gene in strain BF125<sup>T</sup> showed high similarity to that of the type strain of <i>Lactobacillus amylovorus</i> (99.93%), and the other isolates were also identified as <i>L. amylovorus</i> based on these similarities. A phylogenetic tree based on the core genomes of <i>L. amylovorus</i> strains (<i>n</i>=54), including the seven isolates, showed that they could be divided into two clusters. Strains YK3, YK6, YK10, and NSK were in the first cluster, along with the type strain DSM 20531<sup>T</sup>, while the second cluster included isolates BF125<sup>T</sup>, BF186, TKL145, and other strains isolated from various animal origins. Phenotypic differences in fermentability were observed for lactose, salicin, and gentiobiose between these two groups. The intergroup digital DNA-DNA hybridization values (72.9-78.6%) and intergroup average nucleotide identity values (95.64-96.92%) were comparable to values calculated using datasets of other valid subspecies of the genus (ex-) <i>Lactobacillus</i>. In light of the physiological, genotypic, and phylogenetic evidence, we propose a novel subspecies of <i>L. amylovorus</i>, named <i>Lactobacillus amylovorus</i> subsp. <i>animalis</i> subsp. nov. (type strain BF125<sup>T</sup>=MAFF 212522<sup>T</sup>=DSM 115528<sup>T</sup>). Our findings also led to the automatic creation of <i>Lactobacillus amylovorus</i> subsp. <i>amylovorus</i> subsp. nov. and an emended description of the species <i>L. amylovorus</i>.</p>\",\"PeriodicalId\":14390,\"journal\":{\"name\":\"International journal of systematic and evolutionary microbiology\",\"volume\":\"74 9\",\"pages\":\"\"},\"PeriodicalIF\":2.0000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International journal of systematic and evolutionary microbiology\",\"FirstCategoryId\":\"99\",\"ListUrlMain\":\"https://doi.org/10.1099/ijsem.0.006517\",\"RegionNum\":3,\"RegionCategory\":\"生物学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"MICROBIOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of systematic and evolutionary microbiology","FirstCategoryId":"99","ListUrlMain":"https://doi.org/10.1099/ijsem.0.006517","RegionNum":3,"RegionCategory":"生物学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"MICROBIOLOGY","Score":null,"Total":0}
Proposal of Lactobacillus amylovorus subsp. animalis subsp. nov. and an emended description of Lactobacillus amylovorus.
Seven novel lactic acid bacterial strains (BF125T, BF186, TKL145, YK3, YK6, YK10 and NSK) were isolated from the fresh faeces of Japanese black beef cattle and weanling piglets, spent mushroom substrates, or steeping water of a corn starch production plant. These strains are rod-shaped, Gram-stain-positive, non-motile, non-spore-forming, catalase-negative, cytochrome oxidase-negative, facultatively anaerobic, and homofermentative. Strain BF125T did not produce any gas from glucose; both d- and l-lactate were produced as end-products of glucose (D/L, 40 : 60). Growth occurred at 30-45 °C (optimum, 37 °C), pH 5.0-8.0 (optimum, pH 6.0), and with NaCl concentration of 1.0-3.0% (w/v). The G+C content of genomic DNA of strain BF125T was 37.8 mol% (whole-genome analysis). The major fatty acids were C16 : 0, C18 : 1 ω9c, C19 cyclopropane 9, 10, and summed feature 10. The 16S rRNA gene in strain BF125T showed high similarity to that of the type strain of Lactobacillus amylovorus (99.93%), and the other isolates were also identified as L. amylovorus based on these similarities. A phylogenetic tree based on the core genomes of L. amylovorus strains (n=54), including the seven isolates, showed that they could be divided into two clusters. Strains YK3, YK6, YK10, and NSK were in the first cluster, along with the type strain DSM 20531T, while the second cluster included isolates BF125T, BF186, TKL145, and other strains isolated from various animal origins. Phenotypic differences in fermentability were observed for lactose, salicin, and gentiobiose between these two groups. The intergroup digital DNA-DNA hybridization values (72.9-78.6%) and intergroup average nucleotide identity values (95.64-96.92%) were comparable to values calculated using datasets of other valid subspecies of the genus (ex-) Lactobacillus. In light of the physiological, genotypic, and phylogenetic evidence, we propose a novel subspecies of L. amylovorus, named Lactobacillus amylovorus subsp. animalis subsp. nov. (type strain BF125T=MAFF 212522T=DSM 115528T). Our findings also led to the automatic creation of Lactobacillus amylovorus subsp. amylovorus subsp. nov. and an emended description of the species L. amylovorus.
期刊介绍:
Published by the Microbiology Society and owned by the International Committee on Systematics of Prokaryotes (ICSP), a committee of the Bacteriology and Applied Microbiology Division of the International Union of Microbiological Societies, International Journal of Systematic and Evolutionary Microbiology is the leading forum for the publication of novel microbial taxa and the ICSP’s official journal of record for prokaryotic names.
The journal welcomes high-quality research on all aspects of microbial evolution, phylogenetics and systematics, encouraging submissions on all prokaryotes, yeasts, microfungi, protozoa and microalgae across the full breadth of systematics including:
Identification, characterisation and culture preservation
Microbial evolution and biodiversity
Molecular environmental work with strong taxonomic or evolutionary content
Nomenclature
Taxonomy and phylogenetics.