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<p>A gram-positive, endospore-forming bacterial strain CQH2019<sup>T</sup> was isolated from pit mud samples used in the production of Chinese strong flavor Baijiu. Cells of strain CQH2019<sup>T</sup> are anaerobic, Gram-positive, rod-shaped, with 0.5–0.8 µm in width and 3–5 µm in length. The optimal growth was observed at 37 °C, pH 5.5 and 0.5% (w/v) NaCl. This obligate chemoorganoheterotrophic strain utilizes complex organic compounds, carbohydrates (L-arabinose, D-xylose, D-galactose, D-fructose, D-mannose, L-rhamnose, and D-tagatose), organic salts (potassium gluconate), glycosides (amygdalin, arbutin, salicin). Strain CQH2019<sup>T</sup> produced acetate, butyric acid&#xa0;and lactic acid as end products when cultured in the Reinforced Clostridial Medium (RCM). The predominant cellular fatty acids (&gt;&#xa0;10%) of strain CQH2019<sup>T</sup> were anteiso-C<sub>17:0</sub> (29.95%), C<sub>16:0</sub> (17.47%) and anteiso-C<sub>15:0</sub> (14.42%). Phylogenetic analysis based on 16S rRNA gene sequences revealed that closest relatives were <i>Sporolactobacillus putidus</i> JCM 15325<sup>T</sup> (95.74%), <i>Sporolactobacillus vineae</i> SL153<sup>T</sup> (95.74%), <i>Sporolactobacillus pectinivorans</i> GD201205<sup>T</sup> (95.38%) and <i>Sporolactobacillus shoreae</i> BK92<sup>T</sup> (95.19%). The genome size is 4.5 Mb with DNA G + C content of 47.58%. The digital DNA-DNA hybridization (dDDH) values between strain CQH2019<sup>T</sup> and its closest relatives ranged from 19.3 to 26.8%, whereas the whole-genome average nucleotide identity (ANI) values ranged from 71.48—82.58%. Based on this polyphasic taxonomic analysis, the dDDH and ANI values fall below the established thresholds for species delineation. Therefore, strain CQH2019<sup>T</sup> represents a novel species within the genus <i>Sporolactobacillus</i>, for which the name <i>Sporolactobacillus fermentans</i> sp. nov. is proposed. The type strain is CQH2019<sup>T</sup> (=&#xa0;MCCC 1A19398<sup>T&#xa0;</sup>=&#xa0;KACC 23552<sup>T</sup>).</p>

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Sporolactobacillus fermentans sp. nov., an obligately anaerobic and lactic acid bacterium isolated from pit mud

  • 期刊论文

  • 发表日期：

    2026年3月2日

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  • Guangbin Ye,
  • Xun Liu,
  • Caiyu Zeng,
  • Dan Huang,
  • Xiang Zeng

摘要

A gram-positive, endospore-forming bacterial strain CQH2019T was isolated from pit mud samples used in the production of Chinese strong flavor Baijiu. Cells of strain CQH2019T are anaerobic, Gram-positive, rod-shaped, with 0.5–0.8 µm in width and 3–5 µm in length. The optimal growth was observed at 37 °C, pH 5.5 and 0.5% (w/v) NaCl. This obligate chemoorganoheterotrophic strain utilizes complex organic compounds, carbohydrates (L-arabinose, D-xylose, D-galactose, D-fructose, D-mannose, L-rhamnose, and D-tagatose), organic salts (potassium gluconate), glycosides (amygdalin, arbutin, salicin). Strain CQH2019T produced acetate, butyric acid and lactic acid as end products when cultured in the Reinforced Clostridial Medium (RCM). The predominant cellular fatty acids (> 10%) of strain CQH2019T were anteiso-C17:0 (29.95%), C16:0 (17.47%) and anteiso-C15:0 (14.42%). Phylogenetic analysis based on 16S rRNA gene sequences revealed that closest relatives were Sporolactobacillus putidus JCM 15325T (95.74%), Sporolactobacillus vineae SL153T (95.74%), Sporolactobacillus pectinivorans GD201205T (95.38%) and Sporolactobacillus shoreae BK92T (95.19%). The genome size is 4.5 Mb with DNA G + C content of 47.58%. The digital DNA-DNA hybridization (dDDH) values between strain CQH2019T and its closest relatives ranged from 19.3 to 26.8%, whereas the whole-genome average nucleotide identity (ANI) values ranged from 71.48—82.58%. Based on this polyphasic taxonomic analysis, the dDDH and ANI values fall below the established thresholds for species delineation. Therefore, strain CQH2019T represents a novel species within the genus Sporolactobacillus, for which the name Sporolactobacillus fermentans sp. nov. is proposed. The type strain is CQH2019T (= MCCC 1A19398T = KACC 23552T).