Lactobacillus suantsaicola sp. nov. and Lactobacillus suantsaiihabitans sp. nov., isolated from suan-tsai, a traditional fermented mustard green product of Taiwan

Abstract

<jats:p>Four Gram-stain-positive strains, R7<jats:sup>T</jats:sup>, R11, R19<jats:sup>T</jats:sup> and R27, were isolated from suan-tsai, a traditional fermented mustard green product of Taiwan. Cells were rod-shaped, non-motile, non-haemolytic, asporogenous, facultatively anaerobic, heterofermentative, and did not exhibit catalase and oxidase activities. Comparative analyses of 16S rRNA, <jats:italic>pheS</jats:italic> and <jats:italic>rpoA</jats:italic> gene sequences demonstrated that these novel strains were members of the genus <jats:italic> <jats:named-content content-type="genus"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5320" xlink:type="simple">Lactobacillus</jats:ext-link> </jats:named-content> </jats:italic>. 16S rRNA and the concatenated <jats:italic>pheS</jats:italic> and <jats:italic>rpoA</jats:italic> gene sequence similarities between strains R7<jats:sup>T</jats:sup> and R11, and strains R19<jats:sup>T</jats:sup> and R27 were very high (&gt;99.8 % similarity), respectively. On the basis of 16S rRNA gene sequence similarities, the type strains of <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5415" xlink:type="simple">Lactobacillus paralimentarius</jats:ext-link> </jats:named-content> </jats:italic> (98.5 %), <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5391" xlink:type="simple">Lactobacillus kimchii</jats:ext-link> </jats:named-content> </jats:italic> (98.5 %), <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5329" xlink:type="simple">Lactobacillus alimentarius</jats:ext-link> </jats:named-content> </jats:italic> (98.1 %) and <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.13377" xlink:type="simple">Lactobacillus bobalius</jats:ext-link> </jats:named-content> </jats:italic> (98.1 %) were the closest neighbours to strains R7<jats:sup>T</jats:sup> and R11, and the type strains of <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5339" xlink:type="simple">Lactobacillus brevis</jats:ext-link> </jats:named-content> </jats:italic> (98.9 %), <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.30689" xlink:type="simple">Lactobacillus cerevisiae</jats:ext-link> </jats:named-content> </jats:italic> (98.4 %), <jats:italic>Lactobacillus hammesii</jats:italic> (98.4 %), <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.21298" xlink:type="simple">Lactobacillus koreensis</jats:ext-link> </jats:named-content> </jats:italic> (98.4 %) and <jats:italic> <jats:named-content content-type="species"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.24475" xlink:type="simple">Lactobacillus yonginensis</jats:ext-link> </jats:named-content> </jats:italic> (98.0 %) were the closest neighbours to strains R19<jats:sup>T</jats:sup> and R27, respectively. The average nucleotide identity values of R7<jats:sup>T</jats:sup> and R19<jats:sup>T</jats:sup> with the closely related type strains were 78.9–80.1% and 75.7–80.5 %, respectively. The digital DNA–DNA hybridization values were 22.8–23.6% and 21.0–23.1 %, respectively. Phenotypic and genotypic test results demonstrated that these strains represent two novel species of the genus <jats:italic> <jats:named-content content-type="genus"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5320" xlink:type="simple">Lactobacillus</jats:ext-link> </jats:named-content> </jats:italic>, for which the name <jats:italic> <jats:named-content content-type="genus"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5320" xlink:type="simple">Lactobacillus</jats:ext-link> </jats:named-content> suantsaicola</jats:italic> sp. nov. (R7<jats:sup>T</jats:sup>=BCRC 81127<jats:sup>T</jats:sup>=NBRC 113530<jats:sup>T</jats:sup>) and <jats:italic> <jats:named-content content-type="genus"> <jats:ext-link xmlns:xlink="http://www.w3.org/1999/xlink" ext-link-type="uri" xlink:href="https://doi.org/10.1601/nm.5320" xlink:type="simple">Lactobacillus</jats:ext-link> </jats:named-content> suantsaiihabitans</jats:italic> sp. nov. (R19<jats:sup>T</jats:sup>=BCRC 81129<jats:sup>T</jats:sup>=NBRC 113532<jats:sup>T</jats:sup>) are proposed.</jats:p>

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

“…Growth is observed in the range of 20–37°C but not at 15 °C [144]. The genome size of the type strain is 2.87 Mbp.…”

New combinations, synonymy and emendations can only be proposed based on names that were previously validly published

“…Three other comb. nov. names proposed by Zheng et al [2] were based on basonyms that were only validly published a month later [5, 6]: Companilactobactillus suantsaicola with basonym Lactobacillus suantsaicola [citing Lin et al 2019 (being the year of the pre-publication online version) as the nomenclatural authority], Levilactobacillus suantsaihabitans with basonym Lactobacillus suantsaihabitans (also here citing Lin et al 2019 as the nomenclatural authority) and Lactiplantibacillus garii with basonym Lactobacillus garii . Notes to state that the comb.…”

Proposal to reclassify four Lactobacillus species as Apilactobacillus bombintestini, Companilactobacillus suantsaicola, Lactiplantibacillus garii and Levilactobacillus suantsaiihabitans

“…The description of the four species and their type strains is unchanged relative to the respective valid or effective publications [4, 6, 7] and the information provided by Zheng, Wijtouk, Salvetti and co-authors [1]. Properties of these species match the description of the homofermentative genera Companilactobacillus , Lactiplantibacillus and of the heterofermentative genera Apilactobacillus and Levilactobacillus [1].…”

“…suantsaiihabitans inhabiting suan-tsai, pertaining to a traditional fermented mustard green product of Taiwan, from which the type strain was isolated). The description is provided by [7].…”

“…nov. names of these species in the protologues below validates their publication and makes the names available for use in bacterial nomenclature. The description is provided by [7].…”