• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利:CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验

sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt.

sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt.

机构信息

College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China.

出版信息

Int J Syst Evol Microbiol. 2020 Apr;70(4):2467-2484. doi: 10.1099/ijsem.0.004060. Epub 2020 Feb 26.

DOI:10.1099/ijsem.0.004060
PMID:32101512
Abstract

Fourteen Gram-stain-positive bacterial strains were isolated from Chinese traditional pickle and yogurt. The strains were characterized using a polyphasic taxonomic approach, including 16S rRNA gene sequence analysis, gene sequence analysis, gene sequence analysis, fatty acid methyl ester analysis, determination of DNA G+C content, determination of average nucleotide identity (ANI), DNA-DNA hybridization (DDH) and an analysis of phenotypic features. The data demonstrated that the 14 strains represented ten novel species belonging to the genus , strains 73-4, 247-3, 143-4(a), 33-1, 143-6, 247-4, 17-4, 143-1, 735-2 and M1530-1 were designated as the type strains. Strains 73-4 and 247-3 were phylogenetically related to the type strains of and , having 97.0-98.9 % 16S rRNA gene sequence similarities, 83.9-87.2 %  gene sequence similarities and 86.8-93.3 %  gene sequence similarities. Strains 143-4(a) and 33-1 were phylogenetically related to the type strains of , and , having 93.6-96.5 % 16S rRNA gene sequence similarities, 73.9-77.2 %  gene sequence similarities and 76.1-77.6 %  gene sequence similarities. Strains 143-6, 247-4, 17-4 and 143-1 were phylogenetically related to the type strains of , and , exhibiting 95.5-99.9 % 16S rRNA gene sequence similarities, 76.5-83.1 %  gene sequence similarities and 83.6-98.3 %  gene sequence similarities. Strain 735-2 was phylogenetically related to the type strains of , and , having 98.2-99.1 % 16S rRNA gene sequence similarities, 82.8-84.1 %  gene sequence similarities and 93.0-93.9 %  gene sequence similarities. Strain M1530-1 was phylogenetically related to the type strains of and , having 99.5 and 99.0 % 16S rRNA gene sequence similarities, 90.3 and 81.7 %  gene sequence similarities and 97.7 and 91.1 %  gene sequence similarities. The ANI and DDH values between strains 73-4, 247-3, 143-4(a), 33-1, 143-6, 247-4, 17-4, 143-1, 735-2, M1530-1 and type strains of phylogenetically related species were less than 86.8 % and 33.9 % respectively, confirming that they represent ten novel species within the genus . Based upon the data of polyphasic characterization obtained in the present study, ten novel species, sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., are proposed and the type strains are 73-4 (=NCIMB 15177=CCM 8912=CCTCC AB 2018407), 247-3 (=NCIMB 15176=JCM 33275), 143-4(a) (=NCIMB 15173=CCM 8948=JCM 33273=CCTCC AB 2018390), 33-1 (=NCIMB 15169=CCM 8947=JCM 33272=CCTCC AB 2018405), 143-6 (=NCIMB 15162=CCM 8951=JCM 33274=CCTCC AB 2018411), 247-4 (=NCIMB 15155=CCM 8897=LMG 31059=CCTCC AB 2018410), 17-4 (=NCIMB 15161=CCM 8946=JCM 33271=CCTCC AB 2018406), 143-1 (=NCIMB 15157=CCM 8937=CCTCC AB 2018409), 735-2 (=NCIMB 15190=CCM 8925=LMG 31186) and M1530-1 (=NCIMB 15150=CCM 8893=LMG 31046=CCTCC AB 2018402), respectively.

摘要

从中国传统泡菜和酸奶中分离出 14 株革兰氏阳性细菌。这些菌株通过多相分类学方法进行了鉴定,包括 16S rRNA 基因序列分析、基因序列分析、基因序列分析、脂肪酸甲酯分析、DNA G+C 含量测定、平均核苷酸同一性 (ANI) 测定、DNA-DNA 杂交 (DDH) 分析和表型特征分析。数据表明,这 14 株菌代表了 10 个新种,属于 属,菌株 73-4、247-3、143-4(a)、33-1、143-6、247-4、17-4、143-1、735-2 和 M1530-1 被指定为模式菌株。菌株 73-4 和 247-3 与 属的模式菌株亲缘关系较近,其 16S rRNA 基因序列相似性为 97.0-98.9%,基因序列相似性为 83.9-87.2%,基因序列相似性为 86.8-93.3%。菌株 143-4(a)和 33-1 与 属、属和属的模式菌株亲缘关系较近,其 16S rRNA 基因序列相似性为 93.6-96.5%,基因序列相似性为 73.9-77.2%,基因序列相似性为 76.1-77.6%。菌株 143-6、247-4、17-4 和 143-1 与 属、属和属的模式菌株亲缘关系较近,其 16S rRNA 基因序列相似性为 95.5-99.9%,基因序列相似性为 76.5-83.1%,基因序列相似性为 83.6-98.3%。菌株 735-2 与 属、属和属的模式菌株亲缘关系较近,其 16S rRNA 基因序列相似性为 98.2-99.1%,基因序列相似性为 82.8-84.1%,基因序列相似性为 93.0-93.9%。菌株 M1530-1 与 属和属的模式菌株亲缘关系较近,其 16S rRNA 基因序列相似性为 99.5%和 99.0%,基因序列相似性为 90.3%和 81.7%,基因序列相似性为 97.7%和 91.1%。菌株 73-4、247-3、143-4(a)、33-1、143-6、247-4、17-4、143-1、735-2 和 M1530-1 与系统发育上相关的种的模式菌株的 ANI 和 DDH 值均小于 86.8%和 33.9%,证实它们代表了 属内的 10 个新种。基于本研究多相分类特征数据,提出了 10 个新种,分别为 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.、 sp. nov.和 sp. nov.,其模式菌株分别为 73-4(=NCIMB 15177=CCM 8912=CCTCC AB 2018407)、247-3(=NCIMB 15176=JCM 33275)、143-4(a)(=NCIMB 15173=CCM 8948=JCM 33273=CCTCC AB 2018390)、33-1(=NCIMB 15169=CCM 8947=JCM 33272=CCTCC AB 2018405)、143-6(=NCIMB 15162=CCM 8951=JCM 33274=CCTCC AB 2018411)、247-4(=NCIMB 15155=CCM 8897=LMG 31059=CCTCC AB 2018410)、17-4(=NCIMB 15161=CCM 8946=JCM 33271=CCTCC AB 2018406)、143-1(=NCIMB 15157=CCM 8937=CCTCC AB 2018409)、735-2(=NCIMB 15190=CCM 8925=LMG 31186)和 M1530-1(=NCIMB 15150=CCM 8893=LMG 31046=CCTCC AB 2018402)。

相似文献

1
sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt.sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt.
Int J Syst Evol Microbiol. 2020 Apr;70(4):2467-2484. doi: 10.1099/ijsem.0.004060. Epub 2020 Feb 26.
2
sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle and yogurt.sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. 和 sp. nov.,均从中国传统泡菜和酸奶中分离得到。
Int J Syst Evol Microbiol. 2019 Oct;69(10):3178-3190. doi: 10.1099/ijsem.0.003609.
3
Lactobacillus jixianensis sp. nov., Lactobacillus baoqingensis sp. nov., Lactobacillus jiayinensis sp. nov., Lactobacillus zhaoyuanensis sp. nov., Lactobacillus lindianensis sp. nov., Lactobacillus huananensis sp. nov., Lactobacillus tangyuanensis sp. nov., Lactobacillus fuyuanensis sp. nov., Lactobacillus tongjiangensis sp. nov., Lactobacillus fujinensis sp. nov. and Lactobacillus mulengensis sp. nov., isolated from Chinese traditional pickle.吉氏乳杆菌新种、保靖乳杆菌新种、嘉荫乳杆菌新种、肇源乳杆菌新种、辽宁乳杆菌新种、华南乳杆菌新种、汤圆乳杆菌新种、富源乳杆菌新种、通江乳杆菌新种、抚顺产妇乳杆菌新种和木兰棱乳杆菌新种,均分离自中国传统泡菜。
Int J Syst Evol Microbiol. 2019 Aug;69(8):2340-2353. doi: 10.1099/ijsem.0.003474. Epub 2019 Jun 4.
4
Proposal of Chiou . 2018 as a later heterotypic synonym of McFrederick . 2018, elevation of subsp. to the species level as sp. nov., and sp. nov., isolated from traditional Chinese pickle and the intestinal tract of a honey bee ().邱氏菌 2018 年作为麦克弗雷德里克氏菌 2018 年的晚出异名,将亚种提升为种级新种,以及从中国传统泡菜和蜜蜂肠道中分离得到的新种。
Int J Syst Evol Microbiol. 2020 May;70(5):3123-3133. doi: 10.1099/ijsem.0.004141.
5
sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from traditional Chinese pickle.sp. nov., sp. nov., sp. nov., sp. nov., sp. nov., sp. nov. 和 sp. nov.,均从传统中国泡菜中分离得到。
Int J Syst Evol Microbiol. 2019 Oct;69(10):3237-3247. doi: 10.1099/ijsem.0.003619.
6
Lactobacillus mudanjiangensis sp. nov., Lactobacillus songhuajiangensis sp. nov. and Lactobacillus nenjiangensis sp. nov., isolated from Chinese traditional pickle and sourdough.牡丹江市乳酸杆菌新种、松花江乳酸杆菌新种和嫩江乳酸杆菌新种,均分离自中国传统泡菜和酸面团。
Int J Syst Evol Microbiol. 2013 Dec;63(Pt 12):4698-4706. doi: 10.1099/ijs.0.054296-0. Epub 2013 Aug 15.
7
sp. nov., sp. nov., sp. nov., sp. nov. and sp. nov., isolated from Chinese traditional pickle juice.sp. nov., sp. nov., sp. nov., sp. nov. 和 sp. nov.,均从中国传统泡菜汁中分离得到。
Int J Syst Evol Microbiol. 2019 Oct;69(10):3191-3201. doi: 10.1099/ijsem.0.003608.
8
sp. nov., isolated from traditional Chinese yogurt.sp. nov.,分离自传统中国酸奶。
Int J Syst Evol Microbiol. 2020 Apr;70(4):2485-2492. doi: 10.1099/ijsem.0.004062. Epub 2020 Feb 25.
9
sp. nov., isolated from Chinese traditional pickle.新种,从中国传统泡菜中分离得到。
Int J Syst Evol Microbiol. 2019 Sep;69(9):2807-2814. doi: 10.1099/ijsem.0.003563.
10
sp. nov. and sp. nov., isolated from traditional Chinese pickle.新种和新种,从中国传统泡菜中分离得到。
Int J Syst Evol Microbiol. 2022 Dec;72(12). doi: 10.1099/ijsem.0.005661.

引用本文的文献

1
Lacticaseibacillus jixiensis sp. nov., Isolated from Traditional Chinese Pickle.解脂乳杆菌绩溪亚种,从传统中国泡菜中分离得到。
Curr Microbiol. 2024 Sep 24;81(11):374. doi: 10.1007/s00284-024-03902-7.
2
Lapidilactobacillus salsurivasis sp. nov., Secundilactobacillus muriivasis sp. nov., and Streptococcus parasalivarius sp. nov., isolated from Traditional Chinese Pickle.拉替拉乳酸杆菌(Lapidilactobacillus salsurivasis)新种、副盐渍乳杆菌(Secundilactobacillus muriivasis)新种和嗜盐唾液链球菌(Streptococcus parasalivarius)新种,从传统中国泡菜中分离得到。
Curr Microbiol. 2024 Sep 11;81(11):351. doi: 10.1007/s00284-024-03871-x.