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Lactobacillus garii sp. nov., isolated from a fermented cassava product.

ABSTRACT: A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013T (99.4?% similarity), Lactobacillus plajomi NBRC 107333T (99.1?%), Lactobacillus paraplantarum DSM 10667T (99.1?%), Lactobacillus pentosus DSM 20314T (99.0?%), Lactobacillus plantarum subsp. plantarum ATCC 14917T (99.0?%), Lactobacillus modestisalitolerans NBRC 107235T (98.9?%), Lactobacillus plantarum subsp. argentoratensis DSM 16365T (98.9?%) and Lactobacillus daowaiensis NCIMB 15183T (98.8?%). The genome of strain FI11369T was sequenced and the average nucleotide identity (ANI) was compared with its closest relatives. ANI analysis showed that the closest relative, L. xiangfangensis DSM 27103T, had only a 82.4?% similarity. The main fatty acids of FI11369T were saturated C16?:?0 (18.2?%), unsaturated C18?:?1 ??9c (43.8?%) and cyclopropane C19?:?0 cyclo (?10c and/or ?6; 22.5?%). Based on the genotypic and phenotypic data obtained in this study, a novel Lactobacillus species, Lactobacillus garii sp. nov., with the type strain FI11369T (=NCIMB 15148=DSM 108249), is proposed.

SUBMITTER: Diaz M

PROVIDER: S-EPMC7395623 | biostudies-literature | 2020 May

REPOSITORIES: biostudies-literature

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Lactobacillus garii sp. nov., isolated from a fermented cassava product.

Diaz Maria M Sayavedra Lizbeth L Atter Amy A Mayer Melinda J MJ Saha Shikha S Amoa-Awua Wisdom W Narbad Arjan A

International journal of systematic and evolutionary microbiology 20200501 5

A novel Gram-positive, catalase negative, rod-shaped strain, FI11369T, was isolated from gari, a traditional West African fermented food derived from cassava. Based on 16S rRNA gene sequence similarity, the closest type strains were Lactobacillus xiangfangensis LMG 26013T (99.4 % similarity), Lactobacillus plajomi NBRC 107333T (99.1 %), Lactobacillus paraplantarum DSM 10667T (99.1 %), Lactobacillus pentosus DSM 20314< ...[more]

PMID: 32228805

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Project description:Lactic acid bacteria are commonly in the fermentation industry and pose potential positive effects on health. In this study, a new lactic acid bacterium was isolated from fermented vegetable extracts in Myoko, Niigata, Japan. This bacterium is fructophilic, acidophilic, and hard to grow on agar medium. The isolate is Gram-stain-positive, non-spore-forming, non-motile, rod-shaped, and catalase-negative. Growth occurred at pH 3.5-5.5, with optimal growth at pH 4.5-5.0. The cells formed colonies on a solid MRS medium with 20% (w/v) sucrose and 0.8% (w/v) gellan gum under anaerobic conditions. The bacterium was able to grow on up to 50% (w/v) sucrose but not on d-glucose. Moreover, 16S rRNA gene sequence analysis revealed that the strain was most closely related to Apilactobacillus ozensis (93.1% sequence similarity). The values of average nucleotide identity, digital DNA-DNA hybridization, average amino acid sequence identity, and amino acid identity of conserved genes were calculated between the isolated strain (type strain is WR16-4T = NBRC 115064T = DSM 112857T) and its phylogenetically closest type strains. The average nucleotide identity values (73.36-78.28%) and DNA-DNA hybridization values (16.3-32.9%) were significantly lower than the threshold values for species boundaries. The average amino acid sequence identity values (53.96-60.88%) were significantly below the threshold boundary of genus demarcation (68%). The amino acid identity of conserved genes values compared to strain WR16-4T were the genera Apilactobacillus, Nicoliella spurrieriana SGEP1_A5T, Acetilactobacillus jinshanensis HSLZ-75T, and Fructilactobacillus were 62.51-63.79%, 62.87%, 62.03%, and 58.00-61.04%, respectively. The 16S rRNA gene and core genome phylogenetic trees suggested that this novel strain was most closely related to the type strain of A. jinshanensis HSLZ-75T. Based on the physiological, morphological, and phenotypical characteristics of strain WR16-4T, we propose its classification as a novel genus, Philodulcilactobacillus myokoensis gen. nov., sp. nov.

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Lactobacillus garii sp. nov., isolated from a fermented cassava product.

Publications

<i>Lactobacillus garii</i> sp. nov., isolated from a fermented cassava product.

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