Lactobacillus yilanensis sp. nov., Lactobacillus bayanensis sp. nov., Lactobacillus keshanensis sp. nov., Lactobacillus kedongensis sp. nov., Lactobacillus baiquanensis sp. nov., Lactobacillus jidongensis sp. nov., Lactobacillus hulinensis sp. nov., Lactobacillus mishanensis sp. nov. and Lactobacillus zhongbaensis sp. nov., isolated from Chinese traditional pickle and yogurt

“…North-east pickle, also known as ‘suancai’, is made from Chinese cabbage and eaten in north-east China, including Heilongjiang, Jilin, Liaoning provinces and the Inner Mongolia Autonomous Region [3]. In previous studies, a total of 33 novel lactobacilli and six novel enterococci have been isolated and characterized from suancai in Heilongjiang province [3–13].…”

Section: Full-textmentioning

confidence: 99%

“…During an investigation of the diversity of lactic acid bacteria (LAB) associated with naturally fermented pickle in Heilongjiang province and yogurt in Tibet Autonomous Region, PR China, we isolated and identified 14 novel LAB. The isolation and identification were performed as described previously [8–10]. These new bacteria cannot be affiliated to a defined species based upon the results of 16S rRNA and pheS gene sequence analyses.…”

Section: Full-textmentioning

confidence: 99%

Lactobacillus hegangensis sp. nov., Lactobacillus suibinensis sp. nov., Lactobacillus daqingensis sp. nov., Lactobacillus yichunensis sp. nov., Lactobacillus mulanensis sp. nov., Lactobacillus achengensis sp. nov., Lactobacillus wuchangensis sp. nov., Lactobacillus gannanensis sp. nov., Lactobacillus binensis sp. nov. and Lactobacillus angrenensis sp. nov., isolated from Chinese traditional pickle and yogurt

Long

Wei

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

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Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterized using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, pheS gene sequence analysis, rpoA gene sequence analysis, fatty acid methyl ester analysis, determination of DNA G+C content, determination of average nucleotide identity (ANI), in silico DNA-DNA hybridization (isDDH) and an analysis of phenotypic features. The data demonstrated that the 14 strains represented ten novel species belonging to the genus Lactobacillus, strains 73-4 T , 247-3 T , 143-4(a) T , 33-1 T , 143-6 T , 247-4 T , 17-4 T , 143-1 T , 735-2 T and M1530-1 T were designated as the type strains. Strains 73-4 T and 247-3 T were phylogenetically related to the type strains of Lactobacillus camelliae and Lactobacillus jixianensis, having 97.0-98.9 % 16S rRNA gene sequence similarities, 83.9-87.2 % pheS gene sequence similarities and 86.8-93.3 % rpoA gene sequence similarities. Strains 143-4(a) T and 33-1 T were phylogenetically related to the type strains of Lactobacillus rhamnosus, Lactobacillus paracasei and Lactobacillus casei, having 93.6-96.5 % 16S rRNA gene sequence similarities, 73.9-77.2 % pheS gene sequence similarities and 76.1-77.6 % rpoA gene sequence similarities. Strains 143-6 T , 247-4 T , 17-4 T and 143-1 T were phylogenetically related to the type strains of Lactobacillus concavus, Lactobacillus dextrinicus and Lactobacillus bayanensis, exhibiting 95.5-99.9 % 16S rRNA gene sequence similarities, 76.5-83.1 % pheS gene sequence similarities and 83.6-98.3 % rpoA gene sequence similarities. Strain 735-2 T was phylogenetically related to the type strains of Lactobacillus zhaoyuanensis, Lactobacillus jiayinensis and Lactobacillus coryniformis, having 98.2-99.1 % 16S rRNA gene sequence similarities, 82.8-84.1 % pheS gene sequence similarities and 93.0-93.9 % rpoA gene sequence similarities. Strain M1530-1 T was phylogenetically related to the type strains of Lactobacillus suantsaiihabitans and Lactobacillus brevis, having 99.5 and 99.0 % 16S rRNA gene sequence similarities, 90.3 and 81.7 % pheS gene sequence similarities and 97.7 and 91.1 % rpoA gene sequence similarities. The ANI and isDDH values between strains 73-4 T , 247-3 T , 143-4(a) T , 33-1 T , 143-6 T , 247-4 T , 17-4 T , 143-1 T , 735-2 T , M1530-1 T and type strains of phylogenetically related species were less than 86.8 % and 33.9 % respectively, confirming that they represent ten novel species within the genus Lactobacillus. Based upon the data of polyphasic characterization obtained in the present study, ten novel species,

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“…It is known that fermented vegetables are rich in Lactobacillus species; more than 27 novel Lactobacillus species isolated from pickles in northeast China were described in 2019 alone [8–10]. Zha-Chili is a traditionally fermented vegetable in China.…”

Section: Full-textmentioning

confidence: 99%