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Cohnella fermenti sp. nov., isolated from a fermentation process.

Shih-Yao Lin1, Wen-Ming Chen2, Asif Hameed1

  • 1Department of Soil and Environmental Sciences, College of Agriculture and Natural Resources, National Chung Hsing University, Taichung City, Taiwan, ROC.

International Journal of Systematic and Evolutionary Microbiology
|March 12, 2020
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Summary

A novel bacterium, Cohnella fermenti sp. nov., was isolated from preserved vegetables. This Gram-positive, aerobic bacterium exhibits distinct genomic and chemotaxonomic features, establishing it as a new species within the Cohnella genus.

Keywords:
Cohnella fermentiaverage nucleotide identitypolar lipidpolyaminepolyphasic taxonomic approach

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Area of Science:

  • Microbiology
  • Bacteriology
  • Taxonomy

Background:

  • The genus *Cohnella* comprises bacteria with diverse ecological roles.
  • Accurate taxonomic classification is crucial for understanding microbial diversity and function.

Purpose of the Study:

  • To characterize a novel bacterial isolate from a preserved vegetable sample.
  • To determine the taxonomic position of the isolate within the genus *Cohnella*.

Main Methods:

  • Polyphasic taxonomic analysis including phenotypic, genotypic, and chemotaxonomic characterization.
  • 16S rRNA gene sequence comparison and whole-genome sequencing (ANI values).
  • Analysis of growth parameters, cellular fatty acids, polar lipids, and polyamines.

Main Results:

  • Strain CC-MHH1044T is a Gram-positive, aerobic, motile, rod-shaped bacterium.
  • Phylogenetic analysis based on 16S rRNA and whole-genome data confirmed its distinctness within the *Cohnella* genus.
  • Chemotaxonomic data (fatty acids, lipids, quinones) further supported its novel species status.

Conclusions:

  • Strain CC-MHH1044T represents a novel species, *Cohnella fermenti* sp. nov.
  • The proposed name reflects its isolation from a fermented food product.
  • The type strain is CC-MHH1044T (=BCRC 81147T=JCM 32834T).