Sporolactobacillus putidus sp. nov., an endospore-forming lactic acid bacterium isolated from spoiled orange juice.
Identifieur interne : 000A40 ( Ncbi/Checkpoint ); précédent : 000A39; suivant : 000A41Sporolactobacillus putidus sp. nov., an endospore-forming lactic acid bacterium isolated from spoiled orange juice.
Auteurs : Rieko Fujita [Japon] ; Kaoru Mochida ; Yuko Kato ; Keiichi GotoSource :
- International journal of systematic and evolutionary microbiology [ 1466-5026 ] ; 2010.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Fatty Acids.
- classification : Bacillaceae.
- genetics : Bacillaceae, RNA, Ribosomal, 16S.
- isolation & purification : Bacillaceae.
- chemical , metabolism : Lactic Acid.
- microbiology : Beverages.
- physiology : Bacillaceae.
- Base Sequence, Citrus sinensis, Molecular Sequence Data, Phylogeny.
Abstract
A Gram-positive, endospore-forming, lactic acid bacterium was isolated from spoiled orange juice. The organism, strain QC81-06(T), grew microaerobically or anaerobically at 30-45 degrees C (optimum 35 degrees C) and pH 3.5-5.5 (optimum pH 4.5), and produced acid from various sugars. D-Lactic acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty acids of the strain were iso-C(16 : 0), anteiso-C(15 : 0) and anteiso-C(17 : 0). Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06(T) clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06(T) and the other strains of the cluster were 96.0-97.0 % and 75.1-77.2 %, respectively. On the basis of these results, strain QC81-06(T) should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06(T) (=DSM 21265(T)=JCM 15325(T)).
DOI: 10.1099/ijs.0.002048-0
PubMed: 19684317
Affiliations:
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Ltd, Fujieda, Shizuoka 426-0133</wicri:regionArea><wicri:noRegion>Shizuoka 426-0133</wicri:noRegion></affiliation></author><author><name sortKey="Mochida, Kaoru" sort="Mochida, Kaoru" uniqKey="Mochida K" first="Kaoru" last="Mochida">Kaoru Mochida</name></author><author><name sortKey="Kato, Yuko" sort="Kato, Yuko" uniqKey="Kato Y" first="Yuko" last="Kato">Yuko Kato</name></author><author><name sortKey="Goto, Keiichi" sort="Goto, Keiichi" uniqKey="Goto K" first="Keiichi" last="Goto">Keiichi Goto</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2010">2010</date><idno type="RBID">pubmed:19684317</idno><idno type="pmid">19684317</idno><idno type="doi">10.1099/ijs.0.002048-0</idno><idno type="wicri:Area/PubMed/Corpus">000820</idno><idno type="wicri:Area/PubMed/Curation">000820</idno><idno type="wicri:Area/PubMed/Checkpoint">000820</idno><idno type="wicri:Area/Ncbi/Merge">000A40</idno><idno type="wicri:Area/Ncbi/Curation">000A40</idno><idno type="wicri:Area/Ncbi/Checkpoint">000A40</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Sporolactobacillus putidus sp. nov., an endospore-forming lactic acid bacterium isolated from spoiled orange juice.</title><author><name sortKey="Fujita, Rieko" sort="Fujita, Rieko" uniqKey="Fujita R" first="Rieko" last="Fujita">Rieko Fujita</name><affiliation wicri:level="1"><nlm:affiliation>Laboratory of Quality Control R & D, Food Research Laboratories, Mitsui Norin Co. Ltd, Fujieda, Shizuoka 426-0133, Japan. rfujita@mitsui-norin.co.jp</nlm:affiliation><country xml:lang="fr">Japon</country><wicri:regionArea>Laboratory of Quality Control R & D, Food Research Laboratories, Mitsui Norin Co. Ltd, Fujieda, Shizuoka 426-0133</wicri:regionArea><wicri:noRegion>Shizuoka 426-0133</wicri:noRegion></affiliation></author><author><name sortKey="Mochida, Kaoru" sort="Mochida, Kaoru" uniqKey="Mochida K" first="Kaoru" last="Mochida">Kaoru Mochida</name></author><author><name sortKey="Kato, Yuko" sort="Kato, Yuko" uniqKey="Kato Y" first="Yuko" last="Kato">Yuko Kato</name></author><author><name sortKey="Goto, Keiichi" sort="Goto, Keiichi" uniqKey="Goto K" first="Keiichi" last="Goto">Keiichi Goto</name></author></analytic><series><title level="j">International journal of systematic and evolutionary microbiology</title><idno type="ISSN">1466-5026</idno><imprint><date when="2010" type="published">2010</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Bacillaceae (classification)</term><term>Bacillaceae (genetics)</term><term>Bacillaceae (isolation & purification)</term><term>Bacillaceae (physiology)</term><term>Base Sequence</term><term>Beverages (microbiology)</term><term>Citrus sinensis</term><term>Fatty Acids (analysis)</term><term>Lactic Acid (metabolism)</term><term>Molecular Sequence Data</term><term>Phylogeny</term><term>RNA, Ribosomal, 16S (genetics)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Fatty Acids</term></keywords><keywords scheme="MESH" qualifier="classification" xml:lang="en"><term>Bacillaceae</term></keywords><keywords scheme="MESH" qualifier="genetics" xml:lang="en"><term>Bacillaceae</term><term>RNA, Ribosomal, 16S</term></keywords><keywords scheme="MESH" qualifier="isolation & purification" xml:lang="en"><term>Bacillaceae</term></keywords><keywords scheme="MESH" type="chemical" qualifier="metabolism" xml:lang="en"><term>Lactic Acid</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Beverages</term></keywords><keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Bacillaceae</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Base Sequence</term><term>Citrus sinensis</term><term>Molecular Sequence Data</term><term>Phylogeny</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A Gram-positive, endospore-forming, lactic acid bacterium was isolated from spoiled orange juice. The organism, strain QC81-06(T), grew microaerobically or anaerobically at 30-45 degrees C (optimum 35 degrees C) and pH 3.5-5.5 (optimum pH 4.5), and produced acid from various sugars. D-Lactic acid was produced. It contained menaquinone-7 as the major isoprenoid quinone. The G+C content of the genomic DNA was 47.5 mol%. The predominant cellular fatty acids of the strain were iso-C(16 : 0), anteiso-C(15 : 0) and anteiso-C(17 : 0). Phylogenetic analyses based on the 16S rRNA gene and gyrB gene (DNA gyrase B subunit gene) revealed that strain QC81-06(T) clustered with Sporolactobacillus species but the strain was clearly distinct from other Sporolactobacillus species with significant bootstrap values. The levels of 16S rRNA gene and gyrB gene sequence similarities between strain QC81-06(T) and the other strains of the cluster were 96.0-97.0 % and 75.1-77.2 %, respectively. On the basis of these results, strain QC81-06(T) should be classified as a novel Sporolactobacillus species for which the name Sporolactobacillus putidus is proposed. The type strain is strain QC81-06(T) (=DSM 21265(T)=JCM 15325(T)).</div></front></TEI><affiliations><list><country><li>Japon</li></country></list><tree><noCountry><name sortKey="Goto, Keiichi" sort="Goto, Keiichi" uniqKey="Goto K" first="Keiichi" last="Goto">Keiichi Goto</name><name sortKey="Kato, Yuko" sort="Kato, Yuko" uniqKey="Kato Y" first="Yuko" last="Kato">Yuko Kato</name><name sortKey="Mochida, Kaoru" sort="Mochida, Kaoru" uniqKey="Mochida K" first="Kaoru" last="Mochida">Kaoru Mochida</name></noCountry><country name="Japon"><noRegion><name sortKey="Fujita, Rieko" sort="Fujita, Rieko" uniqKey="Fujita R" first="Rieko" last="Fujita">Rieko Fujita</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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