Leuconostoc koreense sp. sp. 的意思是说,它可以在任何地方. 诺维,从金中分离出来,金是一种发酵的蔬菜
Min Ji Lee1,2, Jeong Ui Yun1,3, Sohee Nam1,4
1Kimchi Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea.
International journal of systematic and evolutionary microbiology
|October 18, 2024
概括
一种新型的细菌,Leuconostoc koreense sp. 这种新型的细菌 新型菌株CBA3628T,是在金吉发现的. 这种阳性菌,选择性无氧菌代表了Leuconostoc属内的新物种,与已知的亲属不同,基于基因组和遗传学分析.
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:
- 金是一种传统的韩国发酵蔬菜,是多样化的微生物群落的丰富来源.
- Leuconostoc属包括以其在发酵中的作用和潜在的益生菌性质而闻名的乳酸细菌.
研究的目的:
- 从金中分离,表征和分类新型细菌菌株.
- 确定该新品种是否代表了Leuconostoc属内的新物种.
主要方法:
- 从金中分离和培养细菌.
- 格拉姆染色,催化酶和氧化酶测试.
- 16S rRNA基因测序和遗传学分析.
- 全基因组测序,包括染色体和等离子体分析.
- 平均核酸标识 (ANI) 和数字DNA-DNA杂交 (dDDH) 的计算.
- 对主要极性脂质和脂肪酸的分析.
- 确定最佳生长条件 (温度,pH,NaCl度).
主要成果:
- 从金中分离出了一种新的Gram-阳性,选择性无氧的,被指定为CBA3628T,从金中分离出来.
- 基于16S rRNA基因测序的遗传学分析将CBA3628T置于Leuconostoc.属内.
- 基因组分析揭示了一个圆形染色体和三个等离子体,具有特定的基因含量.
- 生理学测试显示,在30°C,pH值6.0和0-2%NaCl的温度下生长最佳.
- ANI和dDDH值表明CBA3628T与密切相关的Leuconostoc物种不同,包括L. mesenteroides和L. litchii.
- 主要的极性脂质是二脂和脂,主要的脂肪酸包括C16:0,C20:0,C19:0循环 ω8c.
结论:
- 菌株CBA3628T代表了Leuconostoc.属的一种新物种.
- 这种新物种的拟议名称是Leuconostoc koreense sp. 在新的一年里.
- 类型菌株是CBA3628T (=KACC 23049T = DSM 116836T). 这种菌株的类型是CBA3628T.
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