Brevibacterium renqingii sp. nov., isolated from the Daqu of Baijiu

Yan, Yi; Xing, Xuan; Sun, Zhan‐Bin; Li, Jia; Hao, Shuyue

doi:10.1007/s00203-021-02212-x

Cited by 9 publications

(9 citation statements)

References 24 publications

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“…Brevibacterium is a genus of Gram-positive aerobic bacilli (Yan et al, 2021). B. linens is rod-shaped, and thus a bacillus, and is non-spore-forming with an irregular surface, that is, it has lines on the surface, and a multi-segmented appearance similar to other Brevibacterium species, such as Brevibacterium epidermidis and Brevibacterium iodinum (Chen et al, 2016).…”

Section: Discussionmentioning

confidence: 99%

“…The genus Brevibacterium was first described by Breed in 1953, and to date, 80 Brevibacterium species have been identified. Brevibacterium are Gram‐positive, mainly aerobic, bacilli (Yan et al, 2021). B. linens is crucial for the production of washed cheese as it is the principal factor responsible for the development of the characteristic flavor and color of the cheese via fermentation.…”

Section: Introductionmentioning

confidence: 99%

“…The genus Brevibacterium was first described by Breed in 1953, and to date, 80 Brevibacterium species have been identified. Brevibacterium are Gram-positive, mainly aerobic, bacilli (Yan et al, 2021).…”

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confidence: 99%

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Oral administration of Brevibacterium linens from washed cheese increases the proportions of short‐chain fatty acid‐producing bacteria and lactobacilli in the gut microbiota of mice

Murakami,

Toyomoto,

Namai

et al. 2023

Animal Science Journal

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Brevibacterium linens (B. linens) is a dairy microorganism used in the production of washed cheese. However, there has been little research on B. linens, especially regarding its effects in vivo. Herein, we report the morphological characteristics of B. linens, such as its two‐phase growth and V‐ and Y‐shaped bodies. We also report that oral administration of B. linens increased the diversity of the gut microbiota and promoted the growth of lactobacilli and short‐chain fatty acid‐producing bacteria, such as Lachnospiraceae and Muribaculaceae. These findings suggest that the ingestion of B. linens may have beneficial effects in humans and animals.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Oral administration of Brevibacterium linens from washed cheese increases the proportions of short‐chain fatty acid‐producing bacteria and lactobacilli in the gut microbiota of mice

Murakami,

Toyomoto,

Namai

et al. 2023

Animal Science Journal

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“…Three genera ( Streptomyces , Nocardiopsis , and Massilia ) and 26 species were isolated from the fermentations using modified Gao’s No.1 medium [ 35 ]. Ten species of Streptomyces were isolated using Gao’s No.1 medium and two using HV medium from the DQ and FG of QXXB; Streptomyces ZYP11, Streptomyces ZYP9, Streptomyces ZYP8, and Brevibacterium renqingii were also isolated from QXXB using GW1, R2A, GMKA, and LSA media, respectively [ 15 , 49 ]. Shimazuella kribbensis was only found in the FG from QXXB fermentation [ 52 ].…”

Section: Isolation and Identification Of Actinomycetes From Different...mentioning

confidence: 99%

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Chen

Hong-yuan

Liu

et al. 2022

Foods

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Actinomycetes (a group of filamentous bacteria) are the dominant microbial order in the Daqu (DQ) fermentation starter and in the pit mud (PM) of the Baijiu fermentation microbiome. Actinomycetes produce many of the key enzymes and flavor components, and supply important precursors, which have a major influence on its characteristic aroma components, to other microorganisms during fermentation. This paper reviews the current progress on actinomycete research related to Baijiu fermentation, including the isolation and identification, distribution, interspecies interactions, systems biology, and main metabolites. The main metabolites and applications of the actinomycetes during Baijiu fermentation are also discussed.

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“…At the time of writing, the genus Brevibacterium contains 36 species with validly published names (www.bacterio.net/brevibacterium.html) [2]. Members of the genus have been isolated from habitats such as sediments [3][4][5], cheese [6,7], water [8] and baijiu [9]. Brevibacterium species are Gram-stain-positive, strictly aerobic, short rods.…”

mentioning

confidence: 99%

Brevibacterium spongiae sp. nov., isolated from marine sponge Hymeniacidon sp.

Zhang

Song

Jin

et al. 2023

International Journal of Systematic and Evolutionary Microbiology

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A novel bacterial strain, designated as WHS-Z9T, was isolated from marine sponge Hymeniacidon sp. collected from Weihai (37° 25′ N, 121° 58′ E), Shandong Province, PR China. Cells of strain WHS-Z9T were Gram-stain-positive, non-spore-forming, non-motile, short-rod-shaped and light yellow-pigmented. The strain could grow at 10–40 °C (optimum, 20 °C), pH 4.5–9.5 (optimum, pH 8.5) and 2–14 % (w/v) NaCl (optimum, 4 %). The 16S rRNA gene sequence of strain WHS-Z9T showed 98.7 % similarity to that of Brevibacterium epidermidis NBRC 14811T, 98.5 % to Brevibacterium sediminis FXJ8.269T and 98.4 % to Brevibacterium oceani BBH7T. The phylogenetic tree based on 16S rRNA gene sequences revealed that strain WHS-Z9T was clustered with Brevibacterium limosum o2T. The whole genome of WHS-Z9T was approximately 4 217 721 bp in size with a G+C content of 65.2 %. The average nucleotide identity (ANI) and digital DNA–DNA hybridization (dDDH) values among WHS-Z9T and other Brevibacterium type strains were 83.3–85.5 % (ANI based on blast), 86.4–87.9 % (ANI based on MUMmer) and 41.9–57.5 % (dDDH). Percentage of conserved protein values between the genomes of strain WHS-Z9T and members of genera Brevibacterium were 76.8–82.9 %, while the average amino acid identity (AAI) values were 83.7–87.0 %. The dDDH, ANI, AAI and POCP values were below the standard cut-off criteria for the delineation of bacterial species. The sole respiratory quinone in strain WHS-Z9T was MK-8(H2), and the predominant fatty acids were anteiso-C15 : 0 and anteiso-C17 : 0. The major polar lipids of WHS-Z9T consisted of diphosphatidylglycerol and glycolipid. The diagnostic cell-wall diamino acid of strain WHS-Z9T was meso-diaminopimelic acid. Based on the data obtained in this study, strain WHS-Z9T (=MCCC 1K07845T=KCTC 49848T) should be classified as the type strain of a novel species of the genus Brevibacterium , for which the name Brevibacterium spongiae sp. nov. is proposed.

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Brevibacterium renqingii sp. nov., isolated from the Daqu of Baijiu

Cited by 9 publications

References 24 publications

Oral administration of Brevibacterium linens from washed cheese increases the proportions of short‐chain fatty acid‐producing bacteria and lactobacilli in the gut microbiota of mice

Oral administration of Brevibacterium linens from washed cheese increases the proportions of short‐chain fatty acid‐producing bacteria and lactobacilli in the gut microbiota of mice

Systematic Review of Actinomycetes in the Baijiu Fermentation Microbiome

Brevibacterium spongiae sp. nov., isolated from marine sponge Hymeniacidon sp.

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