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Lactobacillus futsaii subsp. chongqingii subsp. nov., Isolated from a Traditional Chinese Pickle

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Abstract

Strain CQ16Z1T was isolated from jamiecosley, a traditional Chinese pickle. The isolate was Gram-positive, non-motile, non-spore-forming, facultatively anaerobic, catalase-negative, and long rod-shaped. The optimal temperature for growth was 37 °C and the DNA G + C content was 39.1 mol%. The results of 16S rRNA and rpoA gene sequencing, DNA–DNA hybridization, and peptidoglycan type analyses indicated that strain CQ16Z1T belongs to the recognized species Lactobacillus futsaii. However, the analysis results of pheS gene sequencing, amplified fragment length polymorphism, phenotypic profiles, cellular fatty acid, cell-wall monosaccharide determination, and cell morphology revealed that the novel strain was obviously different from the type strain L. futsaii JCM17355T, and had genetic relationship with Weissella cibaria to a certain degree, suggesting that the novel strain represents a novel subspecies of L. futsaii, for which the following names are proposed: L. futsaii subsp. futsaii subsp. nov. (type strain YM0097T = JCM 17355T = BCRC 80278T) and L. futsaii subsp. chongqingii subsp.nov., with the type strain CQ16Z1T (= CCTCC AB2017187T = KCTC 21089T).

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Acknowledgements

This study was funded by the National Natural Science Foundation of China (Grant No. 31170007).

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Author notes

  1. Xin Du and Kang Cao have contributed equally to this work.

Authors and Affiliations

  1. Department of Pathogenic Biology, Chengdu Medical College, Chengdu, China

    Xin Du, Kang Cao, Mingzheng Tan & Qu Pan

Authors
  1. Xin Du
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  2. Kang Cao
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  3. Mingzheng Tan
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  4. Qu Pan
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Corresponding author

Correspondence to Qu Pan.

Additional information

The NCBI GenBank/EMBL/DDBJ Accession Numbers for the 16S rRNA, rpoA, and pheS gene sequences of strain CQ16Z1T are KY242444, KY242490, and KY233121. The digital protologue database Taxon Number for strain CQ16Z1T is TA00530.

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Du, X., Cao, K., Tan, M. et al. Lactobacillus futsaii subsp. chongqingii subsp. nov., Isolated from a Traditional Chinese Pickle. Curr Microbiol 76, 153–158 (2019). https://doi.org/10.1007/s00284-018-1601-2

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  • DOI: https://doi.org/10.1007/s00284-018-1601-2

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