Franconibacter daqui sp. nov., a facultatively alkaliphilic species isolated from a Daqu sample

Abstract

A novel bacterium, designated strain DL503, was isolated from a Daqu sample and its taxonomic position determined using a polyphasic taxonomy. Strain DL503 was a Gram-stain-negative, facultatively anaerobic, non-sporulating, motile and coccoid-rod-shaped bacterium. Optimum growth occurred at 20-45 °C, pH 5.0-10.0 and 1.5 % (w/v) NaCl. Comparative analysis of the 16S rRNA gene sequence showed that the isolate belongs to the genus Franconibacter, showing highest levels of similarity with respect to Franconibacter pulveris JCM 16471 (98.94 %) and Franconibacter helveticus DSM 18396 (98.39 %). Cells contained the quinones Q-8 and MK-8, and the polar lipid profile consisted of a mixture of phosphatidylethanolamine, phosphatidylglycerol, diphosphatidylglycerol, three unidentified polar lipids and three unidentified amino lipids. The DNA G+C content was 53.3 mol% and the major fatty acids were C16 : 0, C17 : 0 cyclo, summed feature 3 (C16 : 1 ω7c and/or C16 : 1 ω6c), summed feature 4 (C17 : 1 iso I and/or C17 : 1 anteiso B) and summed feature 8 (C18 : 1 ω7c and/or C18 : 1 ω6c). The DNA-DNA relatedness values between strain DL503 and its close relatives, including F. pulveris JCM 16471 and F. helveticus DSM 18396, were 51.5±0.5 % and 45.2±1.1 %, respectively. Based on phylogenetic analysis, phenotypic and genotypic data, it is concluded that the isolate represents a novel species of the genus Franconibacter, for which the name Franconibacter daqui sp. nov. is proposed. The type strain is DL503 (=LMG 29914=CGMCC 1.15944).

Franconibacter sp., 1MS: A New Strain in Decolorization and Degradation of Azo Dyes Ponceau S Red and Methyl Orange

“…21 Currently, it comprises three species: F. daqui sp., F. pulveris, and F. helveticus. F. daqui sp., the newest member of the genus, was isolated from a sample of Daqui, which is a saccharifying agent used to initiate fermentation in the production of Chinese liqueurs and vinegars, 22 whereas F. helveticus and F. pulveris are recognized as strains of great importance in food contamination isolated from fruit dust and their related environments. 23 To the best of our knowledge, there was very little information available on the role of this species in catalytic activities and/or biologicals.…”

“…F. daqui sp., the newest member of the genus, was isolated from a sample of Daqui, which is a saccharifying agent used to initiate fermentation in the production of Chinese liqueurs and vinegars, whereas F. helveticus and F.…”

Chinese Baijiu - Finding a channel to design a defined starter culture

“…Bacillus spps, lactic acid bacteria (Lactobacillus, Pediococcus and Weissella), Acetobacter, Clostridium, Pantoea, Enterobacter, and Acinetobacter species always appear in the bacterial communities, whereas the molds (Aspergillus, Mucor, Rhizopus, Monascus and Trichoderma species) and the yeasts (like Saccharomyces, Pichia, Candida, Saccharomycopsis, Wickerhamomyces and Schizosaccharomyces) are dominant [8][9][10][11][12]. In addition, researchers have succeeded in isolating various thermophilic or acidic-, alcoholic-tolerant strains from the preparations of qu, under environmental extremes, including high temperature, moisture, acidity, and alcoholic conditions [13][14][15][16][17]. A new species of Thermoactinomyces daqus was isolated from a high-temperature daqu used for a typical strong-flavor baijiu production, and its genomic information was well-studied to illustrate the thermophilic nature and mechanisms of stress tolerance of this unique strain [13].…”

“…A new species of Thermoactinomyces daqus was isolated from a high-temperature daqu used for a typical strong-flavor baijiu production, and its genomic information was well-studied to illustrate the thermophilic nature and mechanisms of stress tolerance of this unique strain [13]. Many unique microbes, including a thermophilic bacterium (Scopulibacillus daqui sp nov.), a facultatively alkaliphilic species (Franconibacter daqui sp nov.), heat resistant Enterobacteriaceae and Bacilli, have been isolated from qu samples, and the interactions between these strains and the local environment have been well-studied [14][15][16][17].…”

Tenebrionibacter intestinalis gen. nov., sp. nov., a member of a novel genus of the family Enterobacteriaceae, isolated from the gut of the plastic-eating mealworm Tenebrio molitor L.

“…Fatty acids compositions of strain BIT-L3 T and the type species of the closely related genera within the family Enterobacteriaceae Strains: 1, BIT-L3 T ; 2, Shimwellia blattae DSM 4481 T ; 3, Mangrovibacter plantisponsor DSM 19579 T ; 4, Cronobacter sakazakii LMG 5740 T ; 5, Franconibacter helveticus DSM 18396 T ; 6, Siccibacter turicensis LMG 23730 T ; 7, Kosakonia cowanii LMG 23569 T . Data for strains BIT-L3 T and Shimwellia blattae DSM 4481 T were obtained in this study under the same conditions; data for M. plantisponsor DSM 19579 T was obtained from Behera et al[36]; data for C. sakazakii LMG 5740 T , S. turicensis LMG 23730 T and K. cowanii LMG 23569 T were obtained from Brady et al[37]; data for F. helveticus DSM 18396 T was obtained from Gao et al[38]. Fatty acids that make up <1 % of the total are not shown.…”