Two novel Planococcus species isolated from baijiu pit mud with potential application in brewing

Abstract

Two novel Gram-positive bacteria, designated strains REN8T and REN14T, were isolated from baijiu pit mud in Sichuan Province, China. REN8T achieved the best growth at 37°C, a pH of 8.0, and a NaCl concentration of 2%, while REN14T displayed optimal growth at 37°C, a pH of 6.0, and a NaCl concentration of 1%. 16S rRNA and genomic phylogenetic analysis showed that REN8T and REN14T were clustered with the genus Planococcus. The genomic DNA G + C contents of REN8T and REN14T were 46.7 and 45.1 mol%, respectively. The dDDH and ANI values were 24.5 and 80.43% between REN8T and P. salinarum (the most closely related type strain) and 25.1 and 82.42% between REN14T and P. soli (the most closely related type strain). Genomic analysis showed that several carbohydrate-active enzymes and secondary metabolite gene clusters existed in REN8T and REN14T. Chemotaxonomic characteristics of REN8T and REN14T included major fatty acids, predominant menaquinones, and polar lipids, all of which were consistent with the genus Planococcus. Based on the polyphasic taxonomic method, these two strains represent two novel species of the genus Planococcus; the name Planococcus beigongshangi sp. nov. is proposed for the type strain REN8T (=JCM 33964T = GDMCC 1.2213T), and the name Planococcus beijingensis sp. nov. is proposed for the type strain REN14T (=JCM 34410T = GDMCC 1.2209T). The addition of REN8T and REN14T might improve the quality of huangjiu by considerably increasing the amino acid nitrogen content and acidity and decreasing the bioamine content, with no significant change in alcohol content.

Comprehensive genomic and metabolomic analysis revealed the physiological characteristics and pickle like odor compounds metabolic pathways of Bacillus amyloliquefaciens ZZ7 isolated from fermented grains of Maotai-flavor baijiu

“…Whole-genome sequencing of B. amyloliquefaciens ZZ7 was analyzed through high throughput sequencing based on the Shanghai Majorbio Bio-Pharm Technology Co., Ltd. (Shanghai, China), and de novo assembly was performed based on SOAPdenovo ( Li et al, 2010 ). Then, the general genetic information of B. amyloliquefaciens ZZ7 was predicted according to previously reported methods ( Hao et al, 2023 ; Wu M. et al, 2023 ). Finally, Genes from B. amyloliquefaciens ZZ7 were annotated to the NR, SwissProt, COG, GO, and KEGG databases ( Ashburner et al, 2000 ; Bairoch, 2000 ; Kanehisa, 2000 ; Jensen et al, 2007 ; Arthur et al, 2013 ).…”

Microbiota Composition during Fermentation of Broomcorn Millet Huangjiu and Their Effects on Flavor Quality

“…The content of biogenic amines was detected using HPLC (Agilent, Santa Clara, CA, USA) according to GB 5009.208-2016. The volatile flavor substances in Huangjiu were quantified as described before [26]. The amino acid nitrogen, non-sugar solid content, total sugars, alcohol, and acidity of Huangjiu were measured using standard methods (GB/T 13662-2018).…”