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Lacticaseibacillus suihuaensis sp. nov., Isolated from Traditional Chinese Pickle
Xin-Yu Zhu1, Chun Yan Li2, Hao Wang1
1College of Life Sciences, Northeast Agricultural University, Harbin, 150030, People's Republic of China.
Current Microbiology
|July 11, 2025
Summary
A new bacterium, Lacticaseibacillus suihuaensis sp. nov., was discovered in traditional Chinese pickle. This novel species was identified using a polyphasic taxonomic approach, confirming its unique genetic and genomic characteristics.
Area of Science:
- Microbiology
- Bacteriology
- Food Science
Background:
- The genus Lacticaseibacillus encompasses bacteria found in various fermented foods.
- Traditional fermented foods like 'Suan cai' are rich sources of microbial diversity.
- Accurate taxonomic classification is crucial for understanding microbial roles in food fermentation.
Purpose of the Study:
- To isolate and characterize a novel bacterium from traditional Chinese pickle ('Suan cai').
- To determine the phylogenetic and genomic relationships of the novel isolate within the Lacticaseibacillus genus.
- To formally propose a new species designation for the identified bacterium.
Main Methods:
- Isolation of bacterial strain N149-9T from 'Suan cai'.
- Polyphasic taxonomic analysis including 16S rRNA, pheS, rpoA gene sequencing, and whole-genome sequencing.
- Phylogenetic analysis, average nucleotide identity (ANI), and digital DNA-DNA hybridization (dDDH) calculations.
Main Results:
- Strain N149-9T was phylogenetically related to Lacticaseibacillus parakribbianus, L. kribbianus, L. absianus, and L. daqingensis.
- High sequence similarities were observed with L. parakribbianus YH-lacS6T, but ANI and dDDH values were below species demarcation thresholds.
- Genomic data confirmed that strain N149-9T represents a distinct novel species.
Conclusions:
- Strain N149-9T is proposed as the type strain of a novel species, Lacticaseibacillus suihuaensis sp. nov.
- This finding expands the known diversity within the Lacticaseibacillus genus.
- Lacticaseibacillus suihuaensis contributes to the understanding of microbial ecosystems in fermented foods.
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