Xu Youqiang, Wu Mengqin, Niu Jialiang, Huang Huiqin, Nie Zheng, Fu Zhilei, Zhang Chunsheng, Zhao Zhigang, Lu Hongyun, Li Xiuting, Sun Baoguo
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China.
Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048 China.
3 Biotech. 2022 Sep;12(9):203. doi: 10.1007/s13205-022-03271-7. Epub 2022 Aug 2.
A novel strain, designated BJN0001, was isolated from the cellar mud of Chinese strong-flavor baijiu. The complete genome of strain BJN0001 was 2,688,791 bp and annotated with 2610 genes. Whole-genome similarity metrics such as average nucleotide identity (ANI) of BJN0001 with reference genomes reveals clear species boundaries of < 95% ANI value for species. The DNA-DNA hybridization (DDH) values of BJN0001 with the type species were all lower than 70% DDH value for species. Based on these results, the strain BJN0001 was considered a potentially new species of the genus . Meanwhile, the fermentation characteristics indicated that the strain had the capability to convert glucose to ethanol, acetic acid and butyric acid, which could provide basic data for revealing its function in baijiu fermentation.
The online version contains supplementary material available at 10.1007/s13205-022-03271-7.
从中国浓香型白酒酒窖泥中分离出一株新型菌株，命名为BJN0001。菌株BJN0001的全基因组为2,688,791碱基对，注释有2610个基因。BJN0001与参考基因组的全基因组相似性指标，如平均核苷酸同一性（ANI），揭示了物种的清晰种界，物种的ANI值<95%。BJN0001与模式种的DNA-DNA杂交（DDH）值均低于物种的70% DDH值。基于这些结果，菌株BJN0001被认为是该属的一个潜在新物种。同时，发酵特性表明该菌株具有将葡萄糖转化为乙醇、乙酸和丁酸的能力，可为揭示其在白酒发酵中的作用提供基础数据。
在线版本包含可在10.1007/s13205-022-03271-7获取的补充材料。
