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Lactobacillus **shani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

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Abstract

A novel Gram-stain-positive, non-motile, non-spore-forming, rod-shaped, facultatively anaerobic, designated strain HSLZ-75T, was isolated from the solid-state vinegar culture of Zhenjiang aromatic vinegar. Strain HSLZ-75T grew at 20–40 °C (optimum 35 °C), pH 3.0–5.0 (optimum pH 4.0) and 0–5% (w/v) NaCl (optimum 0%). Heterolactic fermentation characterised the metabolism of strain HSLZ-75T. d- and l-lactic acid were produced from glucose in a ratio of 91:9. The major cellular fatty acids ( > 10%) consisted of C16:0, C18:1ω9c, summed feature 8 (C18:1ω7c and/or C18:1ω6c) and C19:0 cyclo ω8c. The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, one unidentified aminophospholipid, one unidentified phospholipid and six unknown lipids. The cell wall was found to contain meso-diaminopimelic acid-type peptidoglycan. The 16S rRNA gene sequence of strain HSLZ-75T showed the highest similarity of 88.0% with Lactobacillus fructivorans DSM 20203T. Phylogenetic analysis indicated that strain HSLZ-75T belonged to family Lactobacillaceae and formed a distinct lineage with the type strain of Lactobacillus caviae. The complete genome of strain HSLZ-75T contained a circular chromosome of 1,616,430 bp with 1570 genes and 39.7 mol% G + C content. The average nucleotide identity values between strain HSLZ-75T and the reference type strains Lactobacillus fructivorans DSM 20203T and Lactobacillus rossiae DSM 15814T were 66.4% and 65.7%, respectively. On the basis of phenotypic, chemotaxonomic, phylogenetic and genotypic characteristics, strain HSLZ-75T should be classified as a novel species of the genus Lactobacillus in the family Lactobacillaceae of the order Lactobacillales, for which the name Lactobacillus **shani sp. nov. is proposed. The type strain is HSLZ-75T ( = CICC 6269T = JCM 33270T).

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Acknowledgements

We would like to express our gratitude to Prof. Henglin Cui for helpful discussions, are grateful to Prof. Aharon Oren (the Alexander Silberman Institute of Life Sciences, The Hebrew University of Jerusalem) for the suggestions for the nomination in this study. This study was financially supported by the National key research and development program of China (No. 2018YFD0400401) and the Key research and development program of Zhenjiang (No. Y2017011).

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  1. Yongjian Yu, **n Li and Junhong Zhang have contributed equally to this work.

Authors and Affiliations

  1. Jiangsu Hengshun Vinegar Industry Co., Ltd., 66 Hengshun Avenue, Dantu District, Zhenjiang, 212143, People’s Republic of China

    Yongjian Yu, **n Li & Junhong Zhang

  2. National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, People’s Republic of China

    Li-Juan Chai, Zhen-Ming Lu & Zheng-Hong Xu

  3. Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, 214122, People’s Republic of China

    Li-Juan Chai, Zhen-Ming Lu & Zheng-Hong Xu

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  1. Yongjian Yu
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Contributions

YY, ZML and ZHX designed the experiments. XL, JZ and LJC conducted the experiments. XL, JZ, LJC and ZML analysed the results. YY, XL, JZ, LJC, ZML and ZHX prepared the manuscript. All authors read and approved the final manuscript.

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Correspondence to Yongjian Yu or Zheng-Hong Xu.

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Yu, Y., Li, X., Zhang, J. et al. Lactobacillus **shani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar. Antonie van Leeuwenhoek 113, 43–54 (2020). https://doi.org/10.1007/s10482-019-01316-1

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