Vagococcus proximus sp. 这种病原体是什么? nov. 和Vagococcus intermedius sp. sp. 这两种菌种都存在. 新,原产于改造大气的包装 brojler 肉
Per Johansson1, Elina Jääskeläinen1, Elina Säde1
1Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, Agnes Sjöbergin katu 2, 00014 Helsinki, Finland.
概括
两种新型细菌物种Vagococcus proximus和Vagococcus intermedius从肉肉腐烂微生物组中鉴定出来. 这些新的Vagococcus物种使用基因组和表型分析进行了表征.
科学领域:
- 微生物学 微生物学
- 细菌学 细菌学是一门学科.
- 食品科学 食品科学 食品科学
背景情况:
- 修改大气的包装 brojler 肉的微生物破坏引起了食品安全方面的担忧.
- 识别未知的细菌分离物对于了解食物传播微生物群至关重要.
研究的目的:
- 从分类学上表征三种未知的细菌分离物从肉肉腐烂.
- 根据多相分析,提出Vagococcus属内的新物种.
主要方法:
- 多相分类学包括基于基因组的分析 (ANI,dDDH,16S rRNA测序).
- 表型特征和化学分类学概况 (细胞脂肪酸分析).
- 针对链杆菌素耐药性的基因定型 (rpsL基因分析).
主要成果:
- 有两种新的Vagococcus物种,Vagococcus proximus sp. 这两种新型的Vagococcus物种. nov. (PNs007^T) 和Vagococcus intermedius sp. 这两种菌种都存在. (STAA11^T),已经被确定.
- 基因组分析 (ANI,dDDH) 证实了他们的新性,ANI值分别为89.5%和76.2-76.4%.
- 维戈可可克近期和维戈可可克中期表现出明显的表型特征,包括从氨酸产生的氨.
结论:
- 已识别的分离物体代表了Vagococcus属内的两种不同的新物种.
- 这些发现扩大了已知的Vagococcus多样性,并有助于理解肉类腐烂微生物组.
- 拟议的物种Vagococcus proximus和Vagococcus intermedius已经正式命名和描述.
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