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BJN0003:从中国白酒中分离出的该家族潜在新成员。

BJN0003: a potential new member of the family isolated from Chinese Baijiu.

作者信息

Wu Mengqin, Xu Youqiang, Dai Mengqi, Li Weiwei, Zhang Chengnan, Li Xiuting, Sun Baoguo

机构信息

Key Laboratory of Brewing Microbiology and Enzymatic Molecular Engineering of China General Chamber of Commerce, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China.

Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China.

出版信息

3 Biotech. 2023 Jun;13(6):205. doi: 10.1007/s13205-023-03624-w. Epub 2023 May 22.

Abstract

UNLABELLED

Acid-producing bacteria are one kind of crucial species for Baijiu fermentation. The strain BJN0003 with the ability of producing butyric acid was isolated from the cellar mud of Baijiu, and the 16S rRNA gene sequence similarity was 94.2% to its most closely related type species JNU-WLY1368, less than the threshold value of 94.5% for distinguishing genera. Furthermore, the genome of BJN0003 showed a length of 2,458,513 bp and a DNA G + C content of 43.3% through high throughput sequence. BJN0003 exhibited whole-genome average nucleotide identity value of 68.9% to the most closely related species, while the whole-genome digital DNA-DNA hybridization value was only 23.1%, which were both below the delineation thresholds of species. These results indicated BJN0003 could represent a potential novel species of a new genus of the family , and was proposed the name as . In addition, gene annotation and metabolic analysis showed that BJN0003 harbored the metabolic pathway of converting glucose to butyric acid. The discovery of the new species provided bacterial resource for Baijiu production and the revealing of genetic characteristics would promote the investigation of acid synthesis during Baijiu manufacturing process.

SUPPLEMENTARY INFORMATION

The online version contains supplementary material available at 10.1007/s13205-023-03624-w.

摘要

未标记

产酸细菌是白酒发酵的一类关键菌种。从白酒窖泥中分离出具有产丁酸能力的菌株BJN0003,其16S rRNA基因序列与最相近的模式种JNU-WLY1368的相似度为94.2%,低于区分属的阈值94.5%。此外,通过高通量测序,BJN0003的基因组长度为2,458,513 bp,DNA G + C含量为43.3%。BJN0003与最相近物种的全基因组平均核苷酸同一性值为68.9%,而全基因组数字DNA-DNA杂交值仅为23.1%,均低于物种划分阈值。这些结果表明BJN0003可能代表该科一个新属的潜在新物种,并提议将其命名为 。此外,基因注释和代谢分析表明BJN0003具有将葡萄糖转化为丁酸的代谢途径。新物种的发现为白酒生产提供了细菌资源,其遗传特征的揭示将促进白酒酿造过程中酸合成的研究。

补充信息

在线版本包含可在10.1007/s13205-023-03624-w获取的补充材料。

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