A novel e-waste-degrading strain, PE08T, was isolated from contaminated soil collected from a paper mill yard in Lalkuan, Uttarakhand, India. Strain PE08T was Gram-stain-negative, rod-shaped, aerobic, oxidase-positive and catalase-positive. Optimum growth was observed at 30 °C (range, 5–40 °C), with 1–2 % NaCl (range, 0–3 %) and at pH 7 (range 6–11). The phylogeny based on 16S rRNA gene sequences delineated strain PE08T to the genus
Pseudomonas
and showed highest sequence similarity to
Pseudomonas furukawaii
KF707T (98.70 %), followed by
Pseudomonas aeruginosa
DSM 50071T (98.62 %) and
Pseudomonas resinovorans
DSM 21078T (97.93 %). The genome of strain PE08T was sequenced and had one scaffold of 6056953 bp, 99.84 % completeness and 182× coverage were obtained. The G+C content in the genome was 64.24 mol%. The DNA–DNA hybridization and average nucleotide identity values between strain PE08T and its closely related type strain,
P. resinovorans
DSM 21078T were below 34.8 % and 87.96 %, respectively. The phylogenetic analysis based on whole-genome sequence and concatenated GyrB and RpoB proteins revealed that strain PE08T forms a district clade in the family
Pseudomonadaceae
. The predominant fatty acids were summed feature 8 (C18 : 1ω7c and/or C18 :1 ω6c), summed feature 3 (C16 : 1ω7c and/or C16 : 1ω6c), C16 : 0 and C12 : 0. The major polar lipids were diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The phenotypic, chemotaxonomic and genetic analysis, including overall genome relatedness index values, indicated that strain PE08T represents a novel species of the genus
Pseudomonas
, for which the name Pseudomonas lalkuanensis sp. nov. is proposed. The type strain is PE08T (=MCC 3792=KCTC 72454=CCUG 73691).
The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim, Assam, Arunachal Pradesh, Manipur, Meghalaya, and Tripura) have been long known for their rich culture and food habits. Having strong ritual importance among the ethnic people of the IHR, alcoholic beverages are being consumed in various cultural, social, and religious events for ages. Consumption of in-house prepared alcoholic beverage is the socio-cultural tradition in India as well as across the globe. The processes and ingredients involved in alcoholic beverage preparations vary with raw material availability in different regions. The majority of the fermented drinks are cereal-based with a significant proportion of various plants and fruits as the main raw material, making a beverage more unique in taste. Some plant ingredients used for traditional alcoholic beverages have potential nutraceutical as well as therapeutic properties that are well documented. These properties could constitute an additional economic value for traditional alcoholic beverages commercialization, which, in turn, could promote the local rural economy. Until now, such beverages have only received marginal attention by ethnobotanists and few studies concern traditional fermented beverages in the IHR. In this view, the current review focused on preparation, diversity, cultural, and economic significance and health benefits of ethnic beverages used by tribal communities in the IHR.
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