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Oenococcus sicerae sp. nov., isolated from French cider
Fabien J Cousin1, Rozenn Le Guellec1, Caroline Chagnot1
1Normandie Univ, UNICAEN, UNIROUEN, ABTE, 14000 Caen, France.
Systematic and Applied Microbiology
|January 28, 2019
Summary
Two novel bacterial strains, Oenococcus sicerae sp. nov., were identified from fermented apple ciders. These non-motile cocci represent a new species within the Oenococcus genus, confirmed by genomic and phenotypic analyses.
Area of Science:
- Microbiology
- Food Science
- Bacteriology
Background:
- The genus Oenococcus comprises lactic acid bacteria important in fermented foods, particularly wine and cider.
- Characterization of novel species within this genus is crucial for understanding fermentation processes and microbial diversity.
Purpose of the Study:
- To classify and characterize two novel bacterial strains isolated from French fermented apple juices.
- To determine if these strains represent a new species within the Oenococcus genus.
Main Methods:
- Isolation and characterization of bacterial strains from fermented apple juices.
- 16S rRNA and pheS gene sequencing for phylogenetic analysis.
- In silico genome-to-genome comparison (GGDC) and Average Nucleotide Identity (ANI) calculations.
- Phenotypic analyses including growth conditions, metabolic capabilities, and stress resistance.
Main Results:
- Two Gram-positive cocci strains, UCMA15228T and UCMA17102, were isolated and identified as facultative anaerobes.
- Genomic analysis showed 97% 16S rRNA gene similarity to Oenococcus oeni and O. kitaharae, supporting classification within the Oenococcus genus.
- In silico DNA-DNA hybridization and ANI values, alongside phenotypic data, confirmed the strains as a novel species, Oenococcus sicerae sp. nov.
Conclusions:
- The study successfully identified and characterized Oenococcus sicerae sp. nov., a new species of lactic acid bacteria.
- This discovery expands the known diversity within the Oenococcus genus and contributes to the understanding of cider fermentation microbiology.
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