Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage

Tai Ying Chiou, Wataru Suda, Kenshiro Oshima, Masahira Hattori, Chiaki Matsuzaki, Kenji Yamamoto, Tomoya Takahashi

    Research output: Contribution to journalArticle

    5 Citations (Scopus)

    Abstract

    A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from kôso, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3% sequence similarity). The isolate was found to grow at 18–39 °C (optimum 27 °C), pH 4.0–7.0 (optimum pH 6.5) and in the presence of 0–2% NaCl (optimum 0% NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol%. The major fatty acid (≥ 10%) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10%) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer d-fructose to d-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).

    Original languageEnglish
    Pages (from-to)1149-1156
    Number of pages8
    JournalAntonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
    Volume111
    Issue number7
    DOIs
    Publication statusPublished - 2018 Jul 1

    Fingerprint

    Beverages
    Lactobacillus
    Vegetables
    Diaminopimelic Acid
    Quinones
    Food Handling
    Glycolipids
    Terpenes
    Base Composition
    Fructose
    rRNA Genes
    Catalase
    Cell Wall
    Names
    Lactic Acid
    Japan
    Fatty Acids
    Bacteria
    Lipids
    Amino Acids

    Keywords

    • 16S rRNA gene
    • Fructophilic lactic acid bacteria
    • Kôso
    • Lactobacillus kosoi sp. nov
    • Plyphasic taxonomy

    ASJC Scopus subject areas

    • Microbiology
    • Molecular Biology

    Cite this

    Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. / Chiou, Tai Ying; Suda, Wataru; Oshima, Kenshiro; Hattori, Masahira; Matsuzaki, Chiaki; Yamamoto, Kenji; Takahashi, Tomoya.

    In: Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 111, No. 7, 01.07.2018, p. 1149-1156.

    Research output: Contribution to journalArticle

    Chiou, Tai Ying ; Suda, Wataru ; Oshima, Kenshiro ; Hattori, Masahira ; Matsuzaki, Chiaki ; Yamamoto, Kenji ; Takahashi, Tomoya. / Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage. In: Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology. 2018 ; Vol. 111, No. 7. pp. 1149-1156.
    @article{c33de3d85c2940d39827eb6a948cbe48,
    title = "Lactobacillus kosoi sp. nov., a fructophilic species isolated from k{\^o}so, a Japanese sugar-vegetable fermented beverage",
    abstract = "A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from k{\^o}so, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5{\%} sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4{\%} sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3{\%} sequence similarity). The isolate was found to grow at 18–39 °C (optimum 27 °C), pH 4.0–7.0 (optimum pH 6.5) and in the presence of 0–2{\%} NaCl (optimum 0{\%} NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol{\%}. The major fatty acid (≥ 10{\%}) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10{\%}) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer d-fructose to d-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).",
    keywords = "16S rRNA gene, Fructophilic lactic acid bacteria, K{\^o}so, Lactobacillus kosoi sp. nov, Plyphasic taxonomy",
    author = "Chiou, {Tai Ying} and Wataru Suda and Kenshiro Oshima and Masahira Hattori and Chiaki Matsuzaki and Kenji Yamamoto and Tomoya Takahashi",
    year = "2018",
    month = "7",
    day = "1",
    doi = "10.1007/s10482-018-1019-7",
    language = "English",
    volume = "111",
    pages = "1149--1156",
    journal = "Antonie van Leeuwenhoek",
    issn = "0003-6072",
    publisher = "Springer Netherlands",
    number = "7",

    }

    TY - JOUR

    T1 - Lactobacillus kosoi sp. nov., a fructophilic species isolated from kôso, a Japanese sugar-vegetable fermented beverage

    AU - Chiou, Tai Ying

    AU - Suda, Wataru

    AU - Oshima, Kenshiro

    AU - Hattori, Masahira

    AU - Matsuzaki, Chiaki

    AU - Yamamoto, Kenji

    AU - Takahashi, Tomoya

    PY - 2018/7/1

    Y1 - 2018/7/1

    N2 - A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from kôso, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3% sequence similarity). The isolate was found to grow at 18–39 °C (optimum 27 °C), pH 4.0–7.0 (optimum pH 6.5) and in the presence of 0–2% NaCl (optimum 0% NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol%. The major fatty acid (≥ 10%) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10%) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer d-fructose to d-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).

    AB - A novel Gram-positive, fructophilic, catalase negative, and rod-shaped strain, designated strain 10HT was isolated from kôso, a Japanese sugar-vegetable fermented beverage obtained from a food processing factory in Saku City, Nagano Prefecture, Japan. Phylogenetic analysis based on 16S rRNA gene sequences revealed strain 10HT to belong to the genus Lactobacillus, with closely related type strains being Lactobacillus kunkeei YH-15T (95.5% sequence similarity), Lactobacillus ozensis Mizu2-1T (95.4% sequence similarity), and Lactobacillus apinorum Fhon13NT (95.3% sequence similarity). The isolate was found to grow at 18–39 °C (optimum 27 °C), pH 4.0–7.0 (optimum pH 6.5) and in the presence of 0–2% NaCl (optimum 0% NaCl). The G + C content of its genomic DNA was determined to be 30.5 mol%. The major fatty acid (≥ 10%) components identified included C16:0, C19:0 cyclo ω7c, C19:0 cyclo ω9c, and C18:1 ω9c. The polar lipids were identified as lysophosphatidylethanolamine, phosphatidylethanolamine and glycolipids. The predominant isoprenoid quinones (> 10%) were identified as MK-7, MK-8, MK-9 and MK-10. The amino acid composition of the cell wall was detected as comprising Asp, Glu, Ala, and Lys but the strain lacks meso-diaminopimelic acid. As with other fructophilic lactic acid bacteria, such as L. kunkeei and L. apinorum, strain 10HT was found to prefer d-fructose to d-glucose as a growth substrate. On the basis of these genetic and phenotypic results, the isolate is concluded to represent a novel species, for which the name Lactobacillus kosoi is proposed. The type strain is 10HT (= NBRC 113063T = BCRC 81100T).

    KW - 16S rRNA gene

    KW - Fructophilic lactic acid bacteria

    KW - Kôso

    KW - Lactobacillus kosoi sp. nov

    KW - Plyphasic taxonomy

    UR - http://www.scopus.com/inward/record.url?scp=85040643851&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=85040643851&partnerID=8YFLogxK

    U2 - 10.1007/s10482-018-1019-7

    DO - 10.1007/s10482-018-1019-7

    M3 - Article

    VL - 111

    SP - 1149

    EP - 1156

    JO - Antonie van Leeuwenhoek

    JF - Antonie van Leeuwenhoek

    SN - 0003-6072

    IS - 7

    ER -