Pseudomonas carnis sp. nov., isolated from meat

Area of Science:

• Microbiology
• Genomics
• Bacteriology

Background:

• Meat spoilage is often associated with specific bacterial communities.
• Pseudomonas species are frequently implicated in food spoilage processes.

Purpose of the Study:

• To characterize and classify novel Pseudomonas isolates obtained from meat spoilage investigations.
• To determine the phylogenetic and genomic relatedness of these isolates to known Pseudomonas species.

Main Methods:

• 16S rRNA gene sequencing for initial identification and phylogenetic analysis.
• Whole-genome sequencing to determine average nucleotide identity (ANIb) and genome-to-genome distance.
• Phenotypic and chemotaxonomic characterization, including G+C content and lipid analysis.

Main Results:

• Isolates B4-1^T and SpeckC showed high 16S rRNA gene sequence similarity to Pseudomonas lactis, P. paralactis, and P. azotoformans.
• Phylogenetic analysis of rpoB gene sequences placed the isolates in a separate branch.
• ANIb values (94-90%) and genome-to-genome distance (<62.6%) confirmed the isolates represent a novel species, distinct from related species.
• G+C content (59.8-59.9 mol%), major lipids, and quinone composition were determined.

Conclusions:

• The data support the classification of the isolates as a new species, Pseudomonas carnis sp. nov.
• Strain B4-1^T is proposed as the type strain (DSM 107652^T), with SpeckC as a second strain (DSM 107651).
• This finding contributes to the understanding of meat microbiota and potential spoilage mechanisms.