Weissella jogaejeotgali sp. nov., isolated from jogae jeotgal, a traditional Korean fermented seafood

Abstract

Strain FOL01 T was isolated from traditionally fermented Korean jogae jeotgal (fermented clams).Phylogenetic sequence analysis of the 16S rRNA gene from FOL01 T revealed that it is closely related to Weissella thailandensis FS61-1 T and Weissella paramesenteroides ATCC 33313 T with 99.39 % and 98.50 % 16S rRNA gene sequence similarities, respectively. API and VITEK analyses showed that strain FOL01 T could be separated from its nearest phylogenetic relatives with respect to carbohydrate fermentation and antibiotic resistance. Subsequent amplified rRNA gene restriction analysis of 16S rRNA genes and Hae III-restriction enzyme profiling of genomic DNAs revealed different band patterns. In addition, DNA-DNA hybridization of genomic DNAs showed 63.9 % relatedness. Analysis of the composition of cellular fatty acids confirmed that strain FOL01 T differs from its close relatives and supports the proposal to assign this organism to a novel species of the genus Weissella. Based on these results, strain FOL01 T could be classified as a novel species of the genus Weissella, for which the name Weissella jogaejeotgali sp. nov. is proposed. The type strain is FOL01 T (5KCCM 43128 T 5JCM 30589 T ).

Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation?

“…cibaria, W. confusa and W. paramesenteroides have been isolated from fermented leek, fermented cabbage, fermented cauliflower and sauerkraut [63,65,67,119]. These species but also W. soli, W. thailandensis, W. hellenica, W. koreensis, W. minor, W. halotolerans and W. jogaejeotgali have been isolated from Asian traditional fruits and vegetables-based fermented products, like Kimchi, Yan-dong-gua, Pobuzihi, Jiang-gua, Yan-tsai-shin, Yan-jiang, Yan-taozih, Xi-gua-mian, Dochi, Suan-tsai, Jeotgal and Stinky tofu (Table 2) [29,36,[41][42][43][44][46][47][48][49][50][51][52][53][54]56,57]. Kimchi is a Korean traditional fermented vegetable composed of Chinese cabbage and other ingredients like radish, green onion, red pepper power, garlic, ginger and fermented seafood (Jeotgal) [120].…”

A genome-based species taxonomy of theLactobacillusGenus Complex

“…These species were described in the same recent publication (McFrederick, Vuong, and Rothman 2018) , so it is not clear which name should be rejected in favor of the other. Weissella thailandensis (Tanasupawat et al 2000) and Weissella jogaejeotgali (Lee et al 2015) were present in a cluster with minimum CNI 97.4. In the W. jogaejeotgali paper, it was already mentioned that its type strain was closely related to W. thailandensis , with 99.39% 16S identity.…”

Genomic Insights of Weissella jogaejeotgali FOL01T Reveals Its Food Fermentation Ability and Human Gut Adaptive Potential for Probiotic Applications in Food Industries

“…The genome features of FOL01 T are listed in Table 1, and its genome map is illustrated in Fig. 1 The carbohydrate fermentation abilities of FOL01 T were previously reported, suggesting that this strain may be suitable for food fermentation [12]. In addition, oligopeptide ABC transport systems (encoded by oppABCDE) and aminopeptidases were detected, suggesting that this strain has successfully adapted to the oligopeptide-rich environment of jogae-jeotgal.…”

“…Owing to their wide distribution in various fermented foods and their putative probiotic traits, Weissella species are considered as a starter culture and potential probiotics for human health. Recently, a novel species, W. jogaejeotgali FOL01 T , was isolated from a traditional Korean high-salt fermented food, jogae-jeotgal [12]. In this study, the genome sequence of FOL01 T was entirely sequenced, and various probiotic properties were suggested at the genome level.…”