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

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Abstract

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..

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Funding

This research was funded by “The National Key R&D Program of China, Grant Number 2017YFC1600403”.

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Authors and Affiliations

  1. School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, People’s Republic of China

    Kexin Li, Xue Sang, Yaolei Zhu, Gongliang Zhang, Jingran Bi, Hongman Hou & Fang Qian

  2. Liaoning Key Lab for Aquatic Processing Quality and Safety, Dalian, 116034, People’s Republic of China

    Kexin Li, Xue Sang, Yaolei Zhu, Gongliang Zhang, Jingran Bi & Hongman Hou

  3. School of Textile and Material Engineering, Dalian Polytechnic University, Dalian, 116034, People’s Republic of China

    Hongshun Hao

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  1. Kexin Li
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  2. Xue Sang
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  3. Yaolei Zhu
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  4. Gongliang Zhang
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  7. Hongman Hou
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  8. Fang Qian
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Contributions

Methodology, KL, XS and FQ; formal analysis, KL, YZ and GZ; data curation, JB and HH; writing—original draft preparation, KL and HH; writing—review and editing, HH and GZ; supervision, HH.

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Correspondence to Hongman Hou or Fang Qian.

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Li, K., Sang, X., Zhu, Y. et al. Lentibacillus panjinensis sp. nov., Isolated from Shrimp Paste, a Traditional Chinese Fermented Seafood. Curr Microbiol 77, 1997–2001 (2020). https://doi.org/10.1007/s00284-020-02122-z

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  • DOI: https://doi.org/10.1007/s00284-020-02122-z

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