从冷藏干制牛肉中分离得到的新种。

sp. nov. isolated from refrigerated dry-aged beef.

机构信息

Department of Safety and Quality of Meat, Max Rubner-Institut, Federal Research Institute for Nutrition and Food, E.-C.-Baumann Straße 20, D-95326 Kulmbach, Germany.

Center for Biotechnology - CeBiTec, Bielefeld University, Universitätsstraße 27, D-33615 Bielefeld, Germany.

出版信息

Int J Syst Evol Microbiol. 2021 Jun;71(6). doi: 10.1099/ijsem.0.004822.

DOI:10.1099/ijsem.0.004822

PMID:34097596

Abstract

A polyphasic approach was applied to investigate the diversity of microbiota that evolved during cold storage beef ripening. Isolate V4/DAB/S4/2a with a unique BOX-rep-PCR fingerprint profile revealed more than 99 % nucleotide identities upon pairwise comparisons of 16S rDNA sequences from the type strains DSM 101070, DSM 108989, DSM 26521 and DSM 29166, placing it within the / branch of the genus . Additional based comparison revealed DSM 101070 as the nearest relative, with 98.5 % nucleotide identity. Calculation of ANIb values of the V4/DAB/S4/2a draft genome identified DSM 101070 with 90.1 %, DSM 26521 with 85.1 %, DSM 3456 with 84.4 %, DSM 17535 and DSM 107389 with 84.2 % similarities each. Pairwise genome-to-genome distance calculations [digital DNA-DNA hybridization (dDDH)] resulted in values of 47.1, 35.1, 34.8, 34.2 and 34.1 %, respectively. A second isolate was detected years later in ground beef and showed ANIb values of 99.3 % and dDDH of 96.1 % relatedness to V4/DAB/S4/2a. The DNA G+C content was 58.6 mol% for both isolates. The predominant cellular fatty acids of V4/DAB/S4/2a were C, Cω7, C cyclo and a summed feature containing Cω7 and/or C iso 2-OH. The major polar lipids were phosphatidylethanolamine, phosphatidylglycerol and diphosphatidylglycerol, the major respiratory quinone was Q9, with a small portion of Q8. The combined data on genotypic and phenotypic features support the proposal of a novel species, for which the name sp. nov. is proposed. The type strain is V4/DAB/S4/2a (=DSM 111361=LMG 31844) and a second isolate is UBT376 (=DSM 111360=LMG 31845).

摘要

采用多相分类法研究了冷藏牛肉成熟过程中微生物区系的多样性。具有独特 BOX-rep-PCR 指纹图谱的分离株 V4/DAB/S4/2a 通过对 DSM 101070、DSM 108989、DSM 26521 和 DSM 29166 等模式株的 16S rDNA 序列进行两两比较，其核苷酸相似度超过 99%，将其置于属内的 / 分支中。进一步基于 16S rRNA 序列的比较结果显示，DSM 101070 是最接近的亲缘株，核苷酸相似度为 98.5%。V4/DAB/S4/2a 基因组草图的 ANIb 值计算结果表明，DSM 101070 相似度为 90.1%，DSM 26521 相似度为 85.1%，DSM 3456 相似度为 84.4%，DSM 17535 和 DSM 107389 相似度分别为 84.2%。基因组到基因组距离的两两计算[数字 DNA-DNA 杂交(dDDH)]结果分别为 47.1%、35.1%、34.8%、34.2%和 34.1%。两年后在绞碎牛肉中检测到另一个分离株，其 ANIb 值为 99.3%，dDDH 值为 96.1%，与 V4/DAB/S4/2a 相关。两个分离株的 DNA G+C 含量均为 58.6mol%。V4/DAB/S4/2a 的主要细胞脂肪酸为 C、Cω7、C 环和含有 Cω7 和/或 C iso 2-OH 的总和特征。主要的极性脂是磷脂酰乙醇胺、磷脂酰甘油和双磷脂酰甘油，主要的呼吸醌是 Q9，有一小部分是 Q8。基于基因型和表型特征的综合数据支持建立一个新种的建议，提议使用的新种名为 sp. nov.。模式株为 V4/DAB/S4/2a（=DSM 111361=LMG 31844），另一个分离株为 UBT376（=DSM 111360=LMG 31845）。