Lactobacillus caviae sp. nov., an obligately heterofermentative bacterium isolated from the oral cavity of a guinea pig (Cavia aperea f. porcellus)

Killer, Jiří; Pechar, Radko; Švec, Pavel; Salmonová, Hana; Švejstil, Roman; Geigerová, Martina; Rada, V.; Vlková, Eva; Mekadim, Chahrazed

doi:10.1099/ijsem.0.002044

Cited by 11 publications

(5 citation statements)

References 48 publications

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“…Multilocus sequence analysis has been increasingly used to identify and describe novel species ( Killer et al, 2014 , 2017 ; Chen et al, 2017 ; Doi et al, 2017 ; Liu et al, 2017 ; Ribeiro et al, 2017 ; Modesto et al, 2018 ). Mattarelli et al (2014) stated that a minimum of two additional phylogenetic markers should be used to accurately identify isolates, especially for describing novel species in the genera Bifidobacterium and Lactobacillus .…”

Section: Introductionmentioning

confidence: 99%

Identification and Classification for the Lactobacillus casei Group

Huang

et al. 2018

Front. Microbiol.

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Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus are phenotypically and genotypically closely related, and together comprise the L. casei group. Although the strains of this group are commercially valuable as probiotics, the taxonomic status and nomenclature of the L. casei group have long been contentious because of the difficulties in identifying these three species by using the most frequently used genotypic methodology of 16S rRNA gene sequencing. Long used as the gold standard for species classification, DNA–DNA hybridization is laborious, requires expert skills, and is difficult to use routinely in laboratories. Currently, genome-based comparisons, including average nucleotide identity (ANI) and digital DNA–DNA hybridization (dDDH), are commonly applied to bacterial taxonomy as alternatives to the gold standard method for the demarcating phylogenetic relationships. To establish quick and accurate methods for identifying strains in the L. casei group at the species and subspecies levels, we developed species- and subspecies-specific identification methods based on housekeeping gene sequences and whole-cell matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS) spectral pattern analysis. By phylogenetic analysis based on concatenated housekeeping gene sequences (dnaJ, dnaK, mutL, pheS, and yycH), 53 strains were separated into four clusters corresponding to the four species: L. casei, L. paracasei and L. rhamnosus, and Lactobacillus chiayiensis sp. nov. A multiplex minisequencing assay using single nucleotide polymorphism (SNP)-specific primers based on the dnaK gene sequences and species-specific primers based on the mutL gene sequences provided high resolution that enabled the strains at the species level to be identified as L. casei, L. paracasei, and L. rhamnosus. By MALDI-TOF MS analysis coupled with an internal database and ClinProTools software, species- and subspecies-level L. casei group strains were identified based on reliable scores and species- and subspecies-specific MS peaks. The L. paracasei strains were distinguished clearly at the subspecies level based on subspecies-specific MS peaks. This article describes the rapid and accurate methods used for identification and classification of strains in the L. casei group based on housekeeping gene sequences and MALDI-TOF MS analysis as well as the novel speciation of this group including L. chiayiensis sp. nov. and ‘Lactobacillus zeae’ by genome-based methods.

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Section: Introductionmentioning

confidence: 99%

Identification and Classification for the Lactobacillus casei Group

Huang

et al. 2018

Front. Microbiol.

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“…Additionally, Killer et al [ 5 ] isolated a strain from the oral cavity of the guinea pigs (MOZM2T) that showed 98.4 % similarity to Lactobacillus reuteri DSM 20016 T . However, because of the difference in the cellular profiles of fatty acids between MOZM2T and Lactibacillus reuteri DSM DSM 20016 T , they proposed that their strain be considered a new taxon within the group of heterofermentative lactobacilli and named it Lactobacillus caviae sp.…”

Section: Discussionmentioning

confidence: 99%

“…An intriguing avenue for mitigating these challenges lies in the utilization of probiotic bacteria isolated from guinea pig intestines. Studies conducted by Killer et al [ 5 ] and Sechovcová et al [ 6 ] showcase the isolation of Lactobacillus caviae and Alloscardovia venturai, both belonging to the lactobacillus and bifidobacterium species respectively. Furthermore, Palakawong Na Ayudthaya [ 7 ] identified a Streptococcus species from guinea pig fecal samples.…”

Section: Introductionmentioning

confidence: 99%

“…The importance of molecularly identifying strains with probiotic capacity is underscored, and molecular techniques, particularly polymerase chain reaction (PCR)-based methods, play a pivotal role in their characterization and specific detection. Notably, 16S rDNA sequencing, involving single- or double-gene amplification from an appropriate DNA sample, facilitates the determination and comparison of nucleotide sequences with those of other bacteria, thereby elucidating their phylogeny [ 5 , 13 ]. Thus, the objective of this study was to identify lactic acid bacteria (LAB) isolated from guinea pig intestines and assess their probiotic capacity.…”

Section: Introductionmentioning

confidence: 99%

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Probiotic capacity of commensal lactic acid bacteria from the intestine of Guinea pigs (Cavia porcellus)

Pinchao,

Serna-Cock,

Mora

2024

Heliyon

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“…The predominant cellular fatty acids (>10%) of strain IM3328 T were C 16 : 0 (17.2%), C 18 : 1 ω9 c (46.1%) and summed feature 7 (23.1%). C 16 : 0 and C 18 : 1 ω9 c are generally considered as the dominant cellular fatty acids for lentilactobacilli strains [22]. The content of C 18:1 ω9 c could clearly differentiate strain IM3328 T from the reference strains.…”

Section: Full-textmentioning

confidence: 99%

Lentilactobacillus laojiaonis sp. nov., isolated from the mud in a fermentation cellar for the production of Chinese liquor

Zhao

Yang

Bao

et al. 2022

International Journal of Systematic and Evolutionary Microbiology

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A novel Gram-stain-positive, rod-shaped, non-motile bacterial strain, designated IM3328T, was isolated from a mud cellar which has been continuously used over hundreds of years for the fermentative production of Chinese strong-flavour baijiu. It is asporogenous, facultative anaerobic and does not exhibit catalase activity. Strain IM3328T can grow at pH 4.5–8.5 (optimum, pH 7.0), 15–45 °C (optimum, 37 °C), with 0–75% (w/v) ethanol with and 0–6% (w/v) NaCl. The API 50CH assay revealed that strain IM3328T can metabolize l-arabinose, d-ribose, d-xylose, d-glucose, d-fructose, d-mannose, N-acetylglucosamine, gluconate, methyl β-d-pyranoside, methyl α-d-glucopyranoside, methyl α-d-glucopyranoside and raffinose among the 49 studied carbon sources. Lactic acid, acetic acid, ethanol, isopentanol and butyl acetate are he predominant metabolites in the fermentation broth of strain IM3328T when cultured in liquid de Man, Rogosa and Sharpe medium under micro-aerobic or anaerobic conditions. The polar lipids of strain IM3328T consist of diphosphatidylglycerol, phosphatidylglycerol, one unidentified phospholipid, two unidentified glycolipids and two unidentified lipids. The major cellular fatty acids (≥10%) consist of C16 : 0, C18:1 ω9c and summed feature 7. The cell wall contains ribose, glucose, galactose, lysine, alanine, glutamic acid and aspartic acid. The complete genome of strain IM3328T contains a circular chromosome of 1242019 bp with 1242 genes and 33 mol% G+C content. On the basis of the 16S rRNA gene phylogenetic tree, Lentilactobacillus senioris DSM 24302T (95.9% similarity), Lentilactobacillus rapi DSM 19907T (95.7% similarity) and Lentilactobacillus parabuchneri DSM 5707T (95.1% similarity) were chosen to compare with strain IM3328T to reveal the physiological differences. The low average nucleotide identity values (69.7–71.2%) between strain IM3328T and phylogenetically related reference strains demonstrated that this strain represents a novel species of the genus Lentilactobacillus , and the name Lentilactobacillus laojiaonis sp. nov. (type strain IM3328T=CGMCC 1.18832T=JCM 34630T) is proposed.

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Lactobacillus caviae sp. nov., an obligately heterofermentative bacterium isolated from the oral cavity of a guinea pig (Cavia aperea f. porcellus)

Cited by 11 publications

References 48 publications

Identification and Classification for the Lactobacillus casei Group

Identification and Classification for the Lactobacillus casei Group

Probiotic capacity of commensal lactic acid bacteria from the intestine of Guinea pigs (Cavia porcellus)

Lentilactobacillus laojiaonis sp. nov., isolated from the mud in a fermentation cellar for the production of Chinese liquor

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