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Pseudomonas bubulae sp. nov., isolated from beef
Sonja Lick1, Lothar Kröckel1, Daniel Wibberg2
1Department of Safety and Quality of Meat, Max Rubner-Institut, E.-C.-Baumann-Strasse 20, D-95326 Kulmbach, Germany.
International Journal of Systematic and Evolutionary Microbiology
|October 18, 2019
Summary
Two novel Pseudomonas species were identified from raw meat. These bacteria, distinct from known species, were named Pseudomonas bubulae.
Area of Science:
- Microbiology
- Genomics
- Food Science
Background:
- Pseudomonas species are common in food environments.
- Identifying novel species is crucial for food safety and understanding microbial diversity.
Purpose of the Study:
- To characterize and classify two distinct Pseudomonas isolates from raw bovine meat.
- To determine if these isolates represent a new species within the Pseudomonas genus.
Main Methods:
- Phylogenetic analysis using 16S rRNA and rpoB gene sequences.
- Phenotypic and chemotaxonomic characterization.
- Average Nucleotide Identity (ANI) calculations from draft genome assemblies.
Main Results:
- The two isolates formed a distinct branch within the Pseudomonas fragi group.
- ANI values showed they are a novel species, with the closest relative being P. fragi (90.2% ANI).
- Genomic and phenotypic data supported their classification as a new species, Pseudomonas bubulae.
Conclusions:
- The isolates TH39T and TH26 represent a new species, Pseudomonas bubulae.
- This finding expands the known diversity of Pseudomonas in food processing environments.
- Accurate taxonomic classification is essential for microbial risk assessment in the food industry.
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