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Enterococcus xiangfangensis sp. nov., isolated from Chinese pickle.
Chun Yan Li1, Fen Tian1, Ya Dong Zhao1
1Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, PR China.
International Journal of Systematic and Evolutionary Microbiology
|January 16, 2014
Summary
A novel bacterial species, Enterococcus xiangfangensis, was identified from traditional Chinese pickles. This Gram-positive bacterium was characterized using genetic and phenotypic analyses, establishing it as a distinct species within the Enterococcus genus.
Area of Science:
- Microbiology
- Bacteriology
- Food Science
Background:
- Traditional fermented foods, such as pickles, are rich sources of microbial diversity.
- The genus Enterococcus comprises various species, some with implications in food and clinical settings.
Purpose of the Study:
- To isolate and characterize a novel bacterial strain from traditional pickle samples.
- To determine the taxonomic position of the novel isolate within the genus Enterococcus.
Main Methods:
- Polyphasic characterization including 16S rRNA, pheS, and rpoA gene sequencing.
- Fatty acid methyl ester (FAME) analysis, DNA G+C content determination, and DNA-DNA hybridization.
- Phenotypic feature analysis.
Main Results:
- A Gram-stain-positive bacterial strain, 11097(T), was isolated from traditional pickle.
- Phylogenetic analysis based on 16S rRNA, pheS, and rpoA genes showed relatedness to known Enterococcus species.
- Distinct genetic and phenotypic features differentiated strain 11097(T) from related species, with low DNA-DNA hybridization values.
Conclusions:
- Strain 11097(T) represents a novel species within the genus Enterococcus.
- The proposed name for this new species is Enterococcus xiangfangensis sp. nov.
- This finding expands the known diversity of Enterococcus species associated with fermented food environments.
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