Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

Yu, Yongjian; Li, Xin; Zhang, Junhong; Chai, Li‐Juan; Lü, Zhen-Ming; Xu, Zhenghong

doi:10.1007/s10482-019-01316-1

Cited by 27 publications

(14 citation statements)

References 47 publications

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“…Virtually all of the Lactobacillus species that were described over the past 2 years cluster within one of the phylogenetic groups identified in 2017 () [17]. Of the recently described species, only the candidate species Lactobacillus jinshani [41] can not be assigned to one of the established phylogenetic groups and forms a separate lineage that is currently represented by only this candidate species.…”

Section: Resultsmentioning

confidence: 99%

“…The species was effectively but not validly published as Lactobacillus jinshani Yu et al . 2020 [41]. Growth is observed between 20 and 40 °C with optimal growth at 35 °C [41].…”

Section: Description Of Acetilactobacillus Jinshanensis Sp Novmentioning

confidence: 99%

“…2020 [41]. Growth is observed between 20 and 40 °C with optimal growth at 35 °C [41]. The optimum pH for growth is 4.0; growth occurs in the range of 3.0–5.0.…”

Section: Description Of Acetilactobacillus Jinshanensis Sp Novmentioning

confidence: 99%

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A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

Zheng

Wittouck

Salvetti

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

3,183

1,551

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Section: Resultsmentioning

confidence: 99%

“…The species was effectively but not validly published as Lactobacillus jinshani Yu et al . 2020 [41]. Growth is observed between 20 and 40 °C with optimal growth at 35 °C [41].…”

Section: Description Of Acetilactobacillus Jinshanensis Sp Novmentioning

confidence: 99%

See 1 more Smart Citation

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

Zheng

Wittouck

Salvetti

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

3,183

1,551

View full text Add to dashboard Cite

show abstract

“…The logarithm of the number of copies ranging from 17.8 to 17.8 ϫ 10 8 copies per reaction displayed a linear correlation with corresponding C t value (R 2 ϭ 0.99) which had been reported in our previous study (21) (the Lactobacillus sp. in that study was subsequently found to be a strain of the recently described L. jinshani [22]). Meanwhile, we also developed qPCR assays for the other three core species, Pediococcus pentosaceus, Weissella paramesenteroides, and Bacillus coagulans.…”

Section: Resultsmentioning

confidence: 77%

Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards

2020

Appl Environ Microbiol

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Identifying the functional microbes in spontaneous food fermentation is important for improving food quality. To identify the key flavor producers in Chinese liquor fermentation, we propose a novel quantitative microbiome profiling method that uses indigenous internal standards to normalize high-throughput amplicon sequencing results. We screened Lactobacillus acetotolerans and Lactobacillus jinshani as indigenous internal standards based on their high distribution frequencies and relative abundances. After determining the absolute abundance of indigenous internal standards using quantitative PCR with species-specific primers, the liquor-fermented bacterial community and its dynamics were better characterized by internal standards normalization. Based on quantitative microbiome profiling, we identified that Lactobacillus was a key flavor producer correlated with eight flavor compounds. Metatranscriptomic analysis indicated that Lactobacillus was active in transcribing genes involving the biosynthesis of flavor compounds and their precursors. This work has developed a novel and extensible absolute quantification method for microbiota that will alleviate concerns in the statistical analyses based on relative microbiome profiling, and shed insights into the function of Lactobacillus in food fermentation. It can potentially be applied to other microbial ecology studies. IMPORTANCE In this study, we developed a novel strategy using indigenous internal standards to normalize the high-throughput amplicon sequencing results. We chose two Lactobacillus species as indigenous internal standards and characterized the absolute abundance of the bacterial community. Further, we identified Lactobacillus as the key flavor producer using quantitative microbiome profiling combined with multivariate statistics and metatranscriptomic analysis. This work developed a novel strategy for absolute quantitative abundance analysis of microbiota and expanded our understanding of the role of Lactobacillus in food fermentation.

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“…This method provides a higher phylogenetic resolution compared to the 16S rRNA gene analysis method, especially for the order Enterobacterales where limited 16S rRNA phylogenetic resolution is insufficient for identification of members in the family Enterobacteriaceae and Erwiniaceae. Therefore, genome-based phylogenetic tree analysis is now used frequently for taxonomic identification [15][16][17][18].…”

mentioning

confidence: 99%

Reclassification of genus Izhakiella into the family Erwiniaceae based on phylogenetic and genomic analyses

Jiang

Wang

Kim

et al. 2020

International Journal of Systematic and Evolutionary Microbiology

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The genus Izhakiella was established and designated as a member of the family Enterobacteriaceae in 2016. Although the taxonomical classification of most members in this family has been relatively resolved after two reclassifications in 2016 and 2017, the classification of the genus Izhakiella remains ambiguous. In this study, a polyphasic approach was used to provide evidence supporting the fact that the genus Izhakiella should no longer be considered a member of Enterobacteriaceae and proposes its reclassification into the family Erwiniaceae . The phylogenetic tree of type species in the families Enterobacteriaceae and Erwiniaceae based on the sequences of the 16S rRNA gene, rpoB housekeeping gene, and the whole-genome comprising the 92 core genes revealed that the genus Izhakiella forms a phylogenetic lineage within the family Erwiniaceae . The average nucleotide identity (ANI) value of the type species with genus Izhakiella was found to be higher for the family Erwiniaceae than that for the family Enterobacteriaceae . Notably, 12 conserved signature indels (CSIs) that are exclusively shared among the Erwiniaceae clade members were found in the type strains of the genus Izhakiella . Based on these analyses, this study suggests the reclassification of I. capsodis and I. australiensis into the family Erwiniaceae .

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Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar

Cited by 27 publications

References 47 publications

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae

Chinese Liquor Fermentation: Identification of Key Flavor-Producing Lactobacillus spp. by Quantitative Profiling with Indigenous Internal Standards

Reclassification of genus Izhakiella into the family Erwiniaceae based on phylogenetic and genomic analyses

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