A new subspecies of Lactobacillus isolated from naturally fermented dairy products

Naturally fermented dairy products have a long history and contain a wide variety of lactic acid bacteria resourc. Recently, a new subspecies of Lentilactobacillus rapi, Lentilactobacillus rapisubs. d abiteisubs. n. , was discovered from natural fermented dairy products by the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural Universi. The study was officially published on May 6, 2022 in the International Journal of Systematic and Evolutionary Microbiology, an authoritative journal of international microbial taxono. The laboratory isolated two suspected new species of lactic acid bacteria that could not be identified by conventional identification methods from naturally fermented sour yak milk in Xiahe County, Gansu Province, China and Ajinsk, Russia, Buryatia, Russ. The exact taxonomic status of strains IMAU80584 T and IMAU92037 was identified by multiple taxonomic methods such as physiology, biochemistry, molecular biology and comparative genomi. A number of taxonomic studies mainly include 16S rRNA gene sequence analysis, phe S and rpo A gene sequence analysis, whole genome sequence analysis, DNA G+C mol% determination, average nucleotide identity analysis (ANI), DNA-DNA hybridization Analysis, fatty acid methyl ester (FAME) analysis, polar lipid analysis and phenotypic characterizati. The results showed that strains IMAU80584 T and IMAU92037 were a new subspecies of. rap.  This new subspecies of. rapi is composed of the first letter ( da bte ) and the letter " i " of the English name ( Dair y Biotechnology and Engineering ) of the key laboratory of the Ministry of Education of Dairy Biotechnology and Engineering of Inner Mongolia Agricultural University Species epithet, named: Lentilactobacillus rapi subs. d abitei subs. n. , the designated type strain is IMAU80584 T (=GDMCC 2566 T =JCM 34647 T ), deposited in the Guangdong Provincial Microbial Culture Collection Center and the Japanese Microbial Culture Collection The center provides free access for researcher. Strain IMAU80584 Tand IMAU92037 are rod-shaped (7-8 µm × 7-9 µm), amotile, non-spore-free, aflagellate, Gram-positive, catalase-negative, facultative anaerobic bacter. Colonies cultured anaerobically on MRS agar for 48 h were beige, round, flat, with slightly rough edges, about 1-2 mm in diamet. In MRS broth medium, the strain can grow at pH 5-5 and temperature 10-45°C, and the optimal growth temperature is 37. It can be grown in 0-8% NaCl (w/v), and the optimal NaCl growth concentration range is 0-5% (w/. The ANI value and DNA-DNA hybridization value between strains IMAU80584 T and. rapi DSM 19907 Twere 91 % and 58%,respectivel.  New subspecies strains IMAU80584 T and IMAU92037 possess unique polar lipids L1-3 and fatty acids C 11:0 and C 18:1 omega 9t; cannot ferment potassium gluconate; no ubiquinone and menaquinone; DNA G+ The C mol% contents were 435 mol% and 428 mol%, respective. F. 1 Phylogenetic tree of core genes of the new subspecies and its closely related model strainsF. 2 Colony image (A) and transmission electron microscope (B) of strain IMAU80584 T cultured on MRS agar at 37℃ for 48 h First author: Master student Li Yu, doctoral student Li Weicheng, master student Luo Rui; Corresponding author: Researcher Liu Wenj. Original link: https://d. org/11099/ijs. 005359   Disclaimer: This article only represents the author's personal opinion and has nothing to do with China Probiotics Netwo. Its originality and the text and content stated in the text have not been verified by this site, and this site does not make any guarantee or commitment to the authenticity, completeness and timeliness of this text and all or part of its content and te. Readers are only for reference and please Verify the relevant content yourse. Copyright Notice Some articles reproduced on this site are not original, and their copyright and responsibility belong to the original auth. All reprinted articles, links and pictures on this website are for the purpose of conveying more information, and the source and author are clearly indicat. Media or individuals who do not wish to be reprinted can contact us for infringing information that can provide sufficient eviden. , bio149 will be deleted within 12 hours after confirmati. Users are welcome to submit original articles to 86371366@. com, which will be published on the homepage after review, and the copyright and responsibility of the articles belong to the send.

　　Naturally fermented dairy products have a long history and contain a wide variety of lactic acid bacteria resourc.

Recently, a new subspecies of Lentilactobacillus rapi, Lentilactobacillus rapi  subs.

  d abitei  subs.

  n.

, was discovered from natural fermented dairy products by the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural Universi.

The study was officially published on May 6, 2022 in the International Journal of Systematic and Evolutionary Microbiology, an authoritative journal of international microbial taxono.

　　The laboratory isolated two suspected new species of lactic acid bacteria that could not be identified by conventional identification methods from naturally fermented sour yak milk in Xiahe County, Gansu Province, China and Ajinsk, Russia, Buryatia, Russ.

The exact taxonomic status of strains IMAU80584 ^T and IMAU92037 was identified by multiple taxonomic methods such as physiology, biochemistry, molecular biology and comparative genomi.

A number of taxonomic studies mainly include 16S rRNA gene sequence analysis, phe S and rpo A gene sequence analysis, whole genome sequence analysis, DNA G+C mol% determination, average nucleotide identity analysis (ANI), DNA-DNA hybridization Analysis, fatty acid methyl ester (FAME) analysis, polar lipid analysis and phenotypic characterizati.

　　The results showed that strains IMAU80584 ^T and IMAU92037 were a new subspecies of.

rap.

 This new subspecies of.

  rapi is composed of the first letter ( da bte ) and the letter " i " of the English name ( Dair y Biotechnology and Engineering ) of the key laboratory of the Ministry of Education of Dairy Biotechnology and Engineering of Inner Mongolia Agricultural University Species epithet, named: Lentilactobacillus rapi subs.

  d abitei subs.

  n.

, the designated type strain is IMAU80584 ^T (=GDMCC 2566 ^T =JCM 34647 ^T ), deposited in the Guangdong Provincial Microbial Culture Collection Center and the Japanese Microbial Culture Collection The center provides free access for researcher.

Strain IMAU80584 ^T  and IMAU92037 are rod-shaped (7-8 µm × 7-9 µm), amotile, non-spore-free, aflagellate, Gram-positive, catalase-negative, facultative anaerobic bacter.

Colonies cultured anaerobically on MRS agar for 48 h were beige, round, flat, with slightly rough edges, about 1-2 mm in diamet.

In MRS broth medium, the strain can grow at pH 5-5 and temperature 10-45°C, and the optimal growth temperature is 37.

It can be grown in 0-8% NaCl (w/v), and the optimal NaCl growth concentration range is 0-5% (w/.

　　The ANI value and DNA-DNA hybridization value between strains IMAU80584 T and.

rapi ^DSM 19907 T  were ⁹¹ % and 58%,respectivel.

 New subspecies strains IMAU80584 ^T and IMAU92037 possess unique polar lipids L1-3 and fatty acids C _11:0 and C _18:1 omega 9t; cannot ferment potassium gluconate; no ubiquinone and menaquinone; DNA G+ The C mol% contents were 435 mol% and 428 mol%, respective.

First author: Master student Li Yu, doctoral student Li Weicheng, master student Luo Rui; Corresponding author: Researcher Liu Wenj.

Original link: https://d.

org/11099/ijs.

005359

---

　　Naturally fermented dairy products have a long history and contain a wide variety of lactic acid bacteria resourc.

Recently, a new subspecies of Lentilactobacillus rapi, Lentilactobacillus rapi  subs.

  d abitei  subs.

  n.

, was discovered from natural fermented dairy products by the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural Universi.

The study was officially published on May 6, 2022 in the International Journal of Systematic and Evolutionary Microbiology, an authoritative journal of international microbial taxono.

　　The laboratory isolated two suspected new species of lactic acid bacteria that could not be identified by conventional identification methods from naturally fermented sour yak milk in Xiahe County, Gansu Province, China and Ajinsk, Russia, Buryatia, Russ.

The exact taxonomic status of strains IMAU80584 ^T and IMAU92037 was identified by multiple taxonomic methods such as physiology, biochemistry, molecular biology and comparative genomi.

A number of taxonomic studies mainly include 16S rRNA gene sequence analysis, phe S and rpo A gene sequence analysis, whole genome sequence analysis, DNA G+C mol% determination, average nucleotide identity analysis (ANI), DNA-DNA hybridization Analysis, fatty acid methyl ester (FAME) analysis, polar lipid analysis and phenotypic characterizati.

　　The results showed that strains IMAU80584 ^T and IMAU92037 were a new subspecies of.

rap.

 This new subspecies of.

  rapi is composed of the first letter ( da bte ) and the letter " i " of the English name ( Dair y Biotechnology and Engineering ) of the key laboratory of the Ministry of Education of Dairy Biotechnology and Engineering of Inner Mongolia Agricultural University Species epithet, named: Lentilactobacillus rapi subs.

  d abitei subs.

  n.

, the designated type strain is IMAU80584 ^T (=GDMCC 2566 ^T =JCM 34647 ^T ), deposited in the Guangdong Provincial Microbial Culture Collection Center and the Japanese Microbial Culture Collection The center provides free access for researcher.

Strain IMAU80584 ^T  and IMAU92037 are rod-shaped (7-8 µm × 7-9 µm), amotile, non-spore-free, aflagellate, Gram-positive, catalase-negative, facultative anaerobic bacter.

Colonies cultured anaerobically on MRS agar for 48 h were beige, round, flat, with slightly rough edges, about 1-2 mm in diamet.

In MRS broth medium, the strain can grow at pH 5-5 and temperature 10-45°C, and the optimal growth temperature is 37.

It can be grown in 0-8% NaCl (w/v), and the optimal NaCl growth concentration range is 0-5% (w/.

　　The ANI value and DNA-DNA hybridization value between strains IMAU80584 T and.

rapi ^DSM 19907 T  were ⁹¹ % and 58%,respectivel.

 New subspecies strains IMAU80584 ^T and IMAU92037 possess unique polar lipids L1-3 and fatty acids C _11:0 and C _18:1 omega 9t; cannot ferment potassium gluconate; no ubiquinone and menaquinone; DNA G+ The C mol% contents were 435 mol% and 428 mol%, respective.

First author: Master student Li Yu, doctoral student Li Weicheng, master student Luo Rui; Corresponding author: Researcher Liu Wenj.

Original link: https://d.

org/11099/ijs.

005359

---

　　Naturally fermented dairy products have a long history and contain a wide variety of lactic acid bacteria resourc.

Recently, a new subspecies of Lentilactobacillus rapi, Lentilactobacillus rapi  subs.

  d abitei  subs.

  n.

, was discovered from natural fermented dairy products by the Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural Universi.

The study was officially published on May 6, 2022 in the International Journal of Systematic and Evolutionary Microbiology, an authoritative journal of international microbial taxono.

　　The laboratory isolated two suspected new species of lactic acid bacteria that could not be identified by conventional identification methods from naturally fermented sour yak milk in Xiahe County, Gansu Province, China and Ajinsk, Russia, Buryatia, Russ.

The exact taxonomic status of strains IMAU80584 ^T and IMAU92037 was identified by multiple taxonomic methods such as physiology, biochemistry, molecular biology and comparative genomi.

A number of taxonomic studies mainly include 16S rRNA gene sequence analysis, phe S and rpo A gene sequence analysis, whole genome sequence analysis, DNA G+C mol% determination, average nucleotide identity analysis (ANI), DNA-DNA hybridization Analysis, fatty acid methyl ester (FAME) analysis, polar lipid analysis and phenotypic characterizati.

　　The results showed that strains IMAU80584 ^T and IMAU92037 were a new subspecies of.

rap.

 This new subspecies of.

  rapi is composed of the first letter ( da bte ) and the letter " i " of the English name ( Dair y Biotechnology and Engineering ) of the key laboratory of the Ministry of Education of Dairy Biotechnology and Engineering of Inner Mongolia Agricultural University Species epithet, named: Lentilactobacillus rapi subs.

  d abitei subs.

  n.

, the designated type strain is IMAU80584 ^T (=GDMCC 2566 ^T =JCM 34647 ^T ), deposited in the Guangdong Provincial Microbial Culture Collection Center and the Japanese Microbial Culture Collection The center provides free access for researcher.

Strain IMAU80584 ^T  and IMAU92037 are rod-shaped (7-8 µm × 7-9 µm), amotile, non-spore-free, aflagellate, Gram-positive, catalase-negative, facultative anaerobic bacter.

Colonies cultured anaerobically on MRS agar for 48 h were beige, round, flat, with slightly rough edges, about 1-2 mm in diamet.

In MRS broth medium, the strain can grow at pH 5-5 and temperature 10-45°C, and the optimal growth temperature is 37.

It can be grown in 0-8% NaCl (w/v), and the optimal NaCl growth concentration range is 0-5% (w/.

　　The ANI value and DNA-DNA hybridization value between strains IMAU80584 T and.

rapi ^DSM 19907 T  were ⁹¹ % and 58%,respectivel.

 New subspecies strains IMAU80584 ^T and IMAU92037 possess unique polar lipids L1-3 and fatty acids C _11:0 and C _18:1 omega 9t; cannot ferment potassium gluconate; no ubiquinone and menaquinone; DNA G+ The C mol% contents were 435 mol% and 428 mol%, respective.

Lentilactobacillus rapi Lentilactobacillus rapi Lentilactobacillus rapi Lentilactobacillus rapi Lentilactobacillus rapi  Lentilactobacillus rapi  subsp subs.

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  rapi .

  rapi L L .

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  rapi rapi rapi _New subspecies The new subspecies is the English name of the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University by its first discovery unit— the English name of the Key Laboratory of Dairy Biotechnology and Engineering of the Ministry of Education of Inner Mongolia Agricultural University Name ( Dair Dair y Biotechnology and Engineering y Biotechnology and Engineering ) initials ( ) initials ( da da bte bte ) and the letter " i " form a new species epithet named: ) and the letter " i " form a new species Add words, named: Lentilactobacillus rapi Lentilactobacillus rapi Lentilactobacillus rapi subsp subs.

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  rapi rapi rapi^TT_11:018:1ω F.

1 Phylogenetic tree of core genes of the new subspecies and its closely related model strainsF.

2 Colony image (A) and transmission electron microscope (B⁾ of strain IMAU80584 ^T cultured on MRS agar at 37℃ for 48 h Graduate student Li Yu, doctoral student Li Weicheng, master student Luo Rui; Corresponding author: Researcher Liu Wenju.

Original link: https://d.

org/11099/ijs.

005359 https://d.

org/11099/ijs.

005359

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