Heo Jun, Saitou Satomi, Tamura Tomohiko, Cho Hayoung, Kim Ji-Seon, Joa Jae-Ho, Kim Jeong-Seon, Kwon Soon-Wo, Kim Soo-Jin
1Agricultural Microbiology Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju-gun, Jeollabuk-do 565-851, Republic of Korea.
2Resource Collection Division, NITE Biological Resource Center, National Institute of Technology and Evaluation, Kazusakamatari, Kisarazu, Chiba 292-0818, Japan.
Int J Syst Evol Microbiol. 2018 Oct;68(10):3273-3278. doi: 10.1099/ijsem.0.002976. Epub 2018 Aug 29.
A rod-shaped, Gram-stain-positive, non-flagellated, facultatively anaerobic bacterium, designated SYF10-1a, was isolated from Nuruk, a Korean traditional fermentation starter. It grew at 4-40 °C (optimum 37 °C), at pH 3.0-9.0 (optimum, pH 7.0) and with 0-5 % (w/v) NaCl. Phylogenetic analysis using 16S rRNA gene sequences revealed that strain SYF10-1a belonged to the genus Lactobacillus and showed the highest sequence similarity of 98.7 % to Lactobacillus crustorum LMG 23699. A comparison of two housekeeping genes, pheS and rpoA, supported the suggestion that strain SYF10-1a fell within the radius of the genus Lactobacillus, but was clearly separated from its closest related species. The average nucleotide identity value and digital DNA-DNA hybridization value between strain SYF10-1a and the most closely related species,L. crustorum LMG 23699, were 80.5 and 33.3 %, respectively. The predominant cellular fatty acids were C16 : 0, C18 : 1ω9c, C18 : 1ω7c and summed feature 3 (including iso-C15 : 0 2-OH and/or C16 : 1ω7c). Polar lipids were diphosphatidylglycerol, phosphatidylglycerol, two unidentified aminolipids and two unidentified glycolipids. The cell-wall peptidoglycan was of the A4α type with an interpeptide bridge comprising l-Lys-d-Asp. The DNA G+C content was 34.2 mol%. On the basis of this taxonomic study, strain SYF10-1a represents a novel species within the genus Lactobacillus, for which the name Lactobacillus nuruki sp. nov. is proposed. The type strain is SYF10-1a (=KACC 18726=NBRC 112011).
从韩国传统发酵剂酒曲中分离出一株杆状、革兰氏染色阳性、无鞭毛、兼性厌氧细菌，命名为SYF10-1a。该菌在4-40 °C（最适温度37 °C）、pH 3.0-9.0（最适pH 7.0）和0-5 %（w/v）NaCl条件下生长。基于16S rRNA基因序列的系统发育分析表明，菌株SYF10-1a属于乳杆菌属，与面包乳杆菌LMG 23699的序列相似性最高，为98.7 %。对两个管家基因pheS和rpoA的比较支持了菌株SYF10-1a属于乳杆菌属范围，但与其最密切相关物种明显分离的观点。菌株SYF10-1a与其最密切相关物种面包乳杆菌LMG 23699之间的平均核苷酸同一性值和数字DNA-DNA杂交值分别为80.5和33.3 %。主要的细胞脂肪酸为C16 : 0、C18 : 1ω9c、C18 : 1ω7c和特征性总和3（包括异-C15 : 0 2-OH和/或C16 : 1ω7c）。极性脂为双磷脂酰甘油、磷脂酰甘油、两种未鉴定的氨基脂和两种未鉴定的糖脂。细胞壁肽聚糖为A4α型，肽间桥由l-Lys-d-Asp组成。DNA G+C含量为34.2 mol%。基于这项分类学研究，菌株SYF10-1a代表乳杆菌属内的一个新物种，为此提出名为酒曲乳杆菌（Lactobacillus nuruki sp. nov.）。模式菌株为SYF10-1a（=KACC 18726=NBRC 112011）。
