Related Experiment Video
Updated: Jul 19, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
24.5K
Lacticaseibacillus pabuli sp. nov., isolated from fermented cattle feed
Hyorim Choi1,2, Yiseul Kim1, Seunghwan Kim1
1Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Jeollabuk-do, Republic of Korea.
Summary
A novel bacterium, Lacticaseibacillus pabuli sp. nov. (strain BSF-3MT), was identified from fermented cattle feed. This discovery expands the known diversity within the Lacticaseibacillus genus.
Area of Science:
- Microbiology
- Bacteriology
- Taxonomy
Background:
- The genus Lacticaseibacillus comprises bacteria with significant roles in fermentation and animal health.
- Isolation of novel bacterial species is crucial for understanding microbial diversity and potential applications.
Purpose of the Study:
- To characterize and classify a newly isolated bacterial strain, BSF-3MT, from fermented cattle feed.
- To determine the phylogenetic and genomic properties of strain BSF-3MT.
- To propose a new species designation within the Lacticaseibacillus genus.
Main Methods:
- Polyphasic taxonomic methods were employed for strain characterization.
- 16S rRNA gene sequencing and whole-genome sequencing were performed.
- Phylogenetic analyses, including 16S rRNA gene and core gene-based phylogenomics, were conducted.
Main Results:
- Strain BSF-3MT is a Gram-stain-positive, facultative anaerobic rod.
- Genomic analysis revealed a 2.5 Mbp chromosome and a 33.4 kbp plasmid with a G+C content of 51.3 mol%.
- Phylogenetic analysis indicated strain BSF-3MT is most closely related to Lacticaseibacillus songhuajiangensis 7-19T, with an ANI value of 73.7%.
Conclusions:
- Strain BSF-3MT represents a novel species within the Lacticaseibacillus genus.
- The proposed name for the novel species is Lacticaseibacillus pabuli sp. nov.
- The type strain is BSF-3MT (=KACC 23028T=NBRC 116014T).
Related Concept Videos
01:30Bacterial Phylum Actinobacteria
Coryneform bacteria are gram-positive, aerobic, nonmotile rods that exhibit irregular, club-shaped, or V-shaped arrangements. Their V-shape results from snapping division, where the inner cell wall layer forms the cross-wall, while the outer layer remains intact until it ruptures on one side, causing the daughter cells to bend away.The primary genera are Corynebacterium and Arthrobacter. Corynebacterium includes diverse species, ranging from saprophytes to pathogens like Corynebacterium...
01:27Bacterial Phylum Firmicutes
Firmicutes is a diverse phylum of Gram-positive bacteria characterized by a low GC content in their genomes. This phylum includes organisms with monoderm or diderm cell envelopes, highlighting a complex evolutionary history. Firmicutes comprises several major orders, including Lactobacillales, Clostridiales, and Bacillales, which exhibit remarkable diversity in their morphology, metabolism, and ecological roles.The order Lactobacillales includes lactic acid bacteria, which are fermentative...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Probiotics
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...