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Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy

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Abstract

A Gram-positive, motile, endospore-forming, rod-shaped bacterium, designated strain M2024T, was isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy and was characterised using a polyphasic taxonomic approach. Comparative 16S rRNA gene sequence analysis showed that strain M2024T belongs to the genus Lentibacillus in the family Bacillaceae of the Firmicutes. The 16S rRNA gene sequence analysis showed that strain M2024T is closely related to Lentibacillus populi WD4L-1T (95.5%), Lentibacillus garicola SL-MJ1T (95.2%) and Virgibacillus siamensis MS3-4T (95.1%). The chemotaxonomic properties of strain M2024T are consistent with those of members of the genus Lentibacillus: the quinone system has MK-7 as the predominant menaquinone and anteiso-C15:0 and anteiso-C17:0 are the predominant cellular fatty acids. The major polar lipids were identified as diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. The G+C content of the genomic DNA was determined to be 36.2 mol%. Differential phenotypic properties compared with closely related type strains support the conclusion that strain M2024T can be separated from previously described members of the genus Lentibacillus. The strain thus represents a novel species in this genus, for which the name Lentibacillus alimentarius sp. nov. is proposed. The type strain is M2024T (= KEMB 9001-124T = JCM 16521T).

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Acknowledgements

This research was supported by a Grant (14CTAP-C078666-01) from Infrastructure and transportation technology promotion research Program funded by Ministry of Land, infrastructure and Transport of Korean government and Korea Environmental Microorganisms Bank (NRF-2015M3A9B8029697).

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Authors and Affiliations

  1. Department of Life Science, Kyonggi University, Suwon, 16227, Republic of Korea

    Aravind Sundararaman, Sathiyaraj Srinivasan & Sang-Seob Lee

  2. Department of Food Science and Biotechnology, Kyonggi University, Suwon, 16227, Republic of Korea

    Jong-Hoon Lee

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  1. Aravind Sundararaman
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  2. Sathiyaraj Srinivasan
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  3. Jong-Hoon Lee
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  4. Sang-Seob Lee
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Correspondence to Sang-Seob Lee.

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The authors do not have any conflict of interests and no animals were used in the study.

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Supplementary Fig. S1

Transmission electron micrograph (TEM) showing the flagella morphology of strain M2024. TEM was observed using cells after growth for 3 days at 30 °C in marine broth (PPTX 54 kb)

Supplementary Fig. S2

Phase-contrast micrograph of endospore formation. Cells were observed after growth for 7 days at 30 °C in spore forming media (PPTX 52 kb)

Supplementary Fig. S3

Maximum- Likelihood phylogenetic tree based on 16S rRNA gene sequences, showing the relationships between strain M2024T and type strains of closely related species. Bootstrap values of > 50% (percentages of 1000 replications) are shown at branching points. The sequences used for the comparative study are included in parentheses. Bar, 0.02 substitutions per nucleotide position. Alicyclobacillus acidocaldarius subsp. acidocaldarius DSM 446T was used as an out-group (PPTX 658 kb)

Supplementary Fig. S4

Maximum- Parsimony phylogenetic tree based on 16S rRNA gene sequences, showing the relationships between strain M2024T and type strains of closely related species. Bootstrap values of > 50% (percentages of 1000 replications) are shown at branching points. The sequences used for the comparative study are included in parentheses. Bar, 0·02 substitutions per nucleotide position. Alicyclobacillus acidocaldarius subsp. acidocaldarius DSM 446T was used as an out-group (PPTX 222 kb)

Supplementary Fig. S5

Two-dimensional thin-layer chromatogram of the polar lipids of strain M2024T. The TLC plate stained with 5% ethanolic molybdo-phosphoric acid. Abbreviations: DPG, diphosphatidylglycerol; PE, phosphatidylethanolamine; PG, phosphatidylglycerol; AL (1-2), unidentified amino lipids and L (1-2), unidentified lipids (PPTX 7788 kb)

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Sundararaman, A., Srinivasan, S., Lee, JH. et al. Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy. Antonie van Leeuwenhoek 111, 1065–1071 (2018). https://doi.org/10.1007/s10482-017-1006-4

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  • DOI: https://doi.org/10.1007/s10482-017-1006-4

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