Related Experiment Video
Updated: Jul 8, 2026
00:05
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
10.3K
Lacticaseibacillus jixiensis sp. nov., Isolated from Traditional Chinese Pickle
Si-Tong Song1, Chun Yan Li2, Chun Tao Gu3
1College of Life Sciences, Northeast Agricultural University, Harbin, 150030, PR China.
Current Microbiology
|September 24, 2024
Summary
A novel lactic acid bacterium, Lacticaseibacillus jixiensis sp. nov. (strain N163-3-2^T), was identified from Chinese pickle. This new species, distinct from related Lacticaseibacillus bacteria, expands our understanding of microbial diversity.
Area of Science:
- Microbiology
- Bacteriology
- Food Microbiology
Background:
- Lactic acid bacteria (LAB) are crucial in fermented foods.
- Traditional fermented products like Chinese pickles harbor diverse microbial communities.
- Accurate taxonomic classification of novel LAB is essential for understanding their roles.
Purpose of the Study:
- To characterize a novel lactic acid bacterial strain isolated from Chinese pickle.
- To determine the taxonomic status of the novel strain within the genus Lacticaseibacillus.
- To propose a new species designation for the novel isolate.
Main Methods:
- Polyphasic taxonomic approach including phenotypic and genotypic analyses.
- 16S rRNA gene sequencing, pheS, rpoA gene sequencing, and concatenated gene analysis.
- Average Nucleotide Identity (ANI), digital DNA-DNA hybridization (dDDH), and Average Amino Acid Identity (AAI) calculations.
Main Results:
- Strain N163-3-2^T showed high 16S rRNA gene similarity (97.9-98.4%) to Lacticaseibacillus baoqingensis, Lacticaseibacillus manihotivorans, and Lacticaseibacillus porcinae.
- Lower similarities in pheS, rpoA, concatenated pheS-rpoA, ANI, dDDH, and AAI values confirmed its distinction from known species.
- Genomic data indicated that strain N163-3-2^T represents a novel species.
Conclusions:
- The isolated strain N163-3-2^T is taxonomically distinct from recognized species within the Lacticaseibacillus genus.
- Lacticaseibacillus jixiensis sp. nov. is proposed as a novel species.
- The type strain for this new species is N163-3-2^T (CCTCC AB 2024125^T = JCM 36999^T).
Related Concept Videos
01:29Bacterial Flora of the Large Intestine
The gut microbiome is formed by a vast and diverse community of bacteria that colonizes our large intestine. These bacteria start residing in the gut from birth and continue diversifying throughout life, influenced by factors such as diet, lifestyle, and stress. The gut bacterial community also includes bacteria from food and those that enter the colon through the anus.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
The normal gut flora of the colon plays a critical role in generating essential vitamins such as vitamins K, B5, and B7.
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...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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...