Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood,Current Microbiology

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Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood
Current Microbiology ( IF 2.3 ) Pub Date : 2020-08-05 , DOI: 10.1007/s00284-020-02122-z
Kexin Li _{1,

2} , Xue Sang _{1,

2} , Yaolei Zhu _{1,

2} , Gongliang Zhang _{1,

2} , Jingran Bi _{1,

2} , Hongshun Hao ₃ , Hongman Hou _{1,

2} , Fang Qian ₁

Affiliation

A Gram-positive, aerobic, motile and short rod-shaped bacterium, designated as strain G56T, was isolated from shrimp paste produced in Panjin, China. Grows in the presence of 1.0–25.0% (w/v) NaCl (optimum at 10%), pH 5.0–9.5 (optimally at 7.0) and 10–50 °C (optimally at 37 °C). Positive for catalase and oxidase activities, but lack the ability to reduce nitrate. Acids produce from d-ribose, d-xylose, d-galactose, glycerol and d-trehalose, but no acid is produced when salicin, d-mannose, d-cellobiose and l-sorbose are provided as substrates. The polar lipid extract is found to contain diphosphatidylglycerol, phosphatidylglycerol, an unknown glycolipid, and unidentified phospholipids. Fatty acids are mainly defined as anteiso-C15:0 (69.7%) and anteiso-C17:0 (23.3%). The G+C content of its DNA is 44.7 mol%. The draft genome of strain G56T is 3,209,087 bp in length and the average nucleotide identity value (ANI) and the digital DNA-DNA hybridization (DDH) values between strain G56T and L. juripiscarius JCM 12147T is 78.41% and 22.0%, respectively. Polyphasic taxonomic analysis classified strain G56T as a novel species in the genus Lentibacillus, and therefore, we named it as Lentibacillus panjinensis sp. nov..

更新日期：2020-08-05

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