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Dynamics of Bacterial Composition and Association with Quality Formation and Biogenic Amines Accumulation during Fish Sauce Spontaneous Fermentation. Appl Environ Microbiol 2022; 88:e0069022. [PMID: 35695487 PMCID: PMC9275223 DOI: 10.1128/aem.00690-22] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
High-throughput sequencing and high-pressure liquid chromatography (HPLC) methods were used to investigate the influences of microbial dynamics on the quality and biogenic amine (BA) content during fish sauce fermentation. The homogeneity of total viable bacteria and lactic acid bacteria in fish sauce becomes higher as fermentation progresses. Tetragenococcus was the key genus of fish sauce fermentation. Carnobacterium (38.43%) and Lentibacillus (41.01%) were the dominant genera in the samples fermented for 3 months and 18 months, respectively. These three bacterial genera were significantly related to the physicochemical characteristics and characteristic flavors of the sauces. Tetragenococcus was significantly positively correlated with nitrogen oxides, the main characteristic flavor components in fish sauce. The BA content in fish sauce fermentation increased from 106.88 to 376.03 mg/kg, and the content of histamine reached 115.30 mg/kg at the end of fermentation, indicating that fish sauce has health risks. About 66.67% of Lentibacillus isolates were able to produce a large amount of BA, suggesting that Lentibacillus was the key genus for BA accumulation in fish sauce fermentation. Research on reducing the content of BA in fish sauce by intervening with regard to the fermentation temperature showed that a safe fish sauce product could be obtained at the fermentation temperature of about 25°C. These results help us to understand the contribution of microbial community composition to fish sauce fermentation and provide a basis for improving the quality and safety of fermented fish sauce. IMPORTANCE Traditional fermentation of fish sauce is mainly carried out by complex microbial communities from raw anchovies and processing environments. However, it is still unclear how the environmental microbiota influences the quality and the safety of fish sauce products. Therefore, this study comprehensively explained the influence of microorganisms on the quality and safety of fish sauce during the fermentation process in terms of physicochemical characters, flavors, and BA. Additionally, the accumulation of BA in fish sauce fermentation was controlled by intervening in the fermentation temperature. This finding contributes to a deeper understanding of the role of environmental microbiota during fermentation and provides data support for improving the safety of fish sauce.
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Ma X, Bi J, Li X, Zhang G, Hao H, Hou H. Contribution of Microorganisms to Biogenic Amine Accumulation during Fish Sauce Fermentation and Screening of Novel Starters. Foods 2021; 10:foods10112572. [PMID: 34828853 PMCID: PMC8621993 DOI: 10.3390/foods10112572] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/13/2021] [Accepted: 10/19/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, high-throughput sequencing and culture-dependent and HPLC methods were used to investigate the contribution and regulation of biogenic amines (BAs) by dominant microorganisms during fish sauce fermentation. The results showed that the microbial composition constantly changed with the fermentation of fish sauce. Tetragenococcus (40.65%), Lentibacillus (9.23%), Vagococcus (2.20%), Psychrobacter (1.80%), Pseudomonas (0.98%), Halomonas (0.94%) and Staphylococcus (0.16%) were the dominant microflora in fish sauce. The content of BAs gradually increased as the fermentation progressed. After 12 months of fermentation, the histamine content (55.59 mg/kg) exceeded the toxic dose recommended by the Food and Drug Administration (FDA). Correlation analysis showed that dominant microorganisms have a great contribution to the accumulation of BAs. By analyzing the BA production capacity of dominant isolates, the accumulation of BAs in fish sauce might be promoted by Tetragenococcus and Halomonas. Moreover, four strains with high BA reduction ability were screened out of 44 low BA-producing dominant strains, and their influence on BA accumulation in fermented foods was determined. Results demonstrated that Staphylococcus nepalensis 5-5 and Staphylococcus xylosus JCM 2418 might be the potential starters for BA control. The present study provided a new idea for the control of BAs in fermented foods.
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Affiliation(s)
- Xinxiu Ma
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Xinyu Li
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Gongliang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
| | - Hongman Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China; (X.M.); (J.B.); (X.L.); (G.Z.); (H.H.)
- Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian 116034, China
- Correspondence: ; Tel.: +86-411-8632-2020
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Wang Y, Jiang GQ, Lin HP, Sun P, Zhang HY, Lu DM, Wang LY, Kim CJ, Tang SK. Lentibacillus saliphilus. sp. nov., a moderately halophilic bacterium isolated from a saltern in Korea. Arch Microbiol 2020; 203:621-627. [PMID: 32997153 DOI: 10.1007/s00203-020-02043-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/28/2020] [Accepted: 09/12/2020] [Indexed: 10/23/2022]
Abstract
A novel moderately halophilic bacterial strain, designated YIM 93176T, was isolated from a saltern in Korea and subjected to a polyphasic taxonomic study. This isolate YIM 93176T was observed to grow in the presence of 0-22% (w/v) NaCl and at pH 6.0-10.0 and 10-45 °C; optimum growth was observed with 5-10% (w/v) NaCl and at pH 7.0-9.0 and 28-37 °C. Based on 16S rRNA gene sequences analysis, the nearest relatives were Lentibacillus alimentarius M2024T (96.5% similarity), followed by Virgibacillus carmonensis LMG 20964T (96.0%) and the other type strains of the family Bacillaceae, but phylogenetic analysis indicated that strain YIM 93176T belonged to the cluster comprising type species of the genus Lentibacillus. Genome sequencing of strain YIM 93176T revealed a genome size of 3.2 Mb and a DNA G + C content of 40.5 mol%. The major fatty acids were anteiso-C15:0 (40.7%) and iso-C15:0 (26.4%), while the predominant respiratory quinone was menaquinone 7. The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol and phosphatidylethanolamine. These genotypic and chemotaxonomic characteristics supported affiliation of strain YIM 93176T to the genus Lentibacillus. In addition, phenotypic characteristics could distinguish strain YIM 93176T from its closely related species in genus Lentibacillus. Based on the cumulative evidences from the polyphasic taxonomic study, strain YIM 93176T represents a novel species of the genus Lentibacillus, for which name Lentibacillus saliphilus sp. nov. (type strain YIM 93176T = CCTCC AB 208139T = DSM 21375T) is proposed.
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Affiliation(s)
- Yun Wang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Gang-Qiang Jiang
- Urumqi Customs Technology Center, Urumqi, 830063, People's Republic of China.
| | - Hong-Ping Lin
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Peng Sun
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Hong-Yan Zhang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Dong-Mei Lu
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Li-Yun Wang
- Life Science and Technology School, Lingnan Normal University, Zhanjiang, 524048, People's Republic of China
| | - Chang-Jin Kim
- Microbial Resource Center, KRIBB, Daejeon, 305-806, Republic of Korea
| | - Shu-Kun Tang
- Yunnan Institute of Microbiology, Key Laboratory for Conservation and Utilization of Bio-Resource, and Key Laboratory for Microbial Resources of the Ministry of Education, School of Life Sciences, Yunnan University, Kunming, 650091, People's Republic of China.
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Oh YJ, Kim JY, Jo HE, Park HK, Lim SK, Kwon MS, Choi HJ. Lentibacillus cibarius sp. nov., isolated from kimchi, a Korean fermented food. J Microbiol 2020; 58:387-394. [PMID: 32279278 DOI: 10.1007/s12275-020-9507-7] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Revised: 03/11/2020] [Accepted: 03/16/2020] [Indexed: 11/27/2022]
Abstract
Two bacterial strains designated NKC220-2T and NKC851-2 were isolated from commercial kimchi from different areas in Korea. The strains were Gram-positive, aerobic, oxidaseand catalase-positive, rod-shaped, spore-forming, non-motile, and halophilic bacteria. Both strains grew without NaCl, unlike type species in the genus Lentibacillus. The optimal pH for growth was 8.0, higher than that of the type species in the genus Lentibacillus, although growth was observed at pH 5.5-9.0. 16S rRNA gene sequence-based phylogenetic analysis indicated that the two strains (99.3-99.9% similarity) are grouped within the genus Lentibacillus and most closely related to Lentibacillus juripiscarius IS40-3T (97.4-97.6% similarity) isolated from fish sauce in Thailand. OrthoANI value between two novel strains and Lentibacillus lipolyticus SSKP1-9T (79.5-79.6% similarity) was far lower than the species demarcation threshold. Comparative genomic analysis displayed differences between the two strains as well as among other strains belonging to Lentibacillus. Furthermore, each isolate had strain-specific groups of orthologous genes based on pangenome analysis. Genomic G + C contents of strains NKC-220-2T and NKC851-2 were 41.9 and 42.2 mol%, respectively. The strains contained meso-diaminopimelic acid in their cell walls, and the major menaquinone was menaquinone-7. Phosphatidylglycerol, diphosphatidylglycerol, and an unidentified glycolipid, aminophospholipid, and phospholipid were the major polar lipid components of both strains. The major cellular fatty acids of the strains were anteiso-C15:0 and anteiso-C17:0. Based on phenotypic, genomic, phylogenetic, and chemotaxonomic features, strains NKC220-2T and NKC851-2 represent novel species of the genus Lentibacillus, for which the name Lentibacillus cibarius sp. nov. is proposed. The type strain is NKC220-2T (= KACC 21232T = JCM 33390T).
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Affiliation(s)
- Young Joon Oh
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Joon Yong Kim
- Department of Biology, Kyung Hee University, Seoul, 02447, Republic of Korea
| | - Hee Eun Jo
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
- Department of Animal Science and Biotechnology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Hyo Kyeong Park
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Seul Ki Lim
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Min-Sung Kwon
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea
| | - Hak-Jong Choi
- Division of Research and Development, World Institute of Kimchi, Gwangju, 61755, Republic of Korea.
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Booncharoen A, Visessanguan W, Kuncharoen N, Yiamsombut S, Santiyanont P, Mhuantong W, Charoensri S, Rojsitthisak P, Tanasupawat S. Lentibacillus lipolyticus sp. nov., a moderately halophilic bacterium isolated from shrimp paste ( Ka-pi). Int J Syst Evol Microbiol 2019; 69:3529-3536. [PMID: 31424384 DOI: 10.1099/ijsem.0.003658] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-stain-positive, aerobic, spore-forming, moderately halophilic bacterium, SSKP1-9T, was isolated from traditional salted shrimp paste (Ka-pi) produced in Samut Sakhon Province, Thailand. This strain grew optimally at 37-40 °C, pH 7.0 and in the presence of 8-16 % (w/v) NaCl. The 16S rRNA gene sequence similarity values between strain SSKP1-9T and Lentibacillus juripiscarius TISTR 1535T and Lentibacillus halophilus TISTR 1549T were 98.7 and 97.2 %, respectively. Based on 16S rRNA gene sequence similarity, strain SSKP1-9T represents a distinct novel species, as shown by phenotypic traits, DNA-DNA hybridization and average nucleotide identity values. In addition, the whole-cell protein profile confirmed the novelty of the taxon. The genomic DNA G+C content was 44.6 mol%. The major isoprenoid quinone was MK-7. The cell-wall peptidoglycan contained meso-diaminopimelic acid. Polar lipid analysis revealed the presence of phosphatidylglycerol, diphosphatidylglycerol, four unidentified lipids, an unidentified phospholipid and an unidentified glycolipid. The major cellular fatty acids were anteiso-C15 : 0, anteiso-C17 : 0 and iso-C16 : 0. The results of phenotypic and chemotaxonomic characteristics and whole-genome analysis support that strain SSKP1-9T represents a novel species of Lentibacillus, for which the name Lentibacilluslipolyticus sp. nov. is proposed. The type strain is SSKP1-9T (=JCM 32625T=TISTR 2597T).
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Affiliation(s)
- Auttaporn Booncharoen
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Wonnop Visessanguan
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Nattakorn Kuncharoen
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Supalurk Yiamsombut
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Pannita Santiyanont
- Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Wuttichai Mhuantong
- Enzyme Technology Research Team, Biorefinery and Bioproducts Technology Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Salisa Charoensri
- Enzyme Technology Research Team, Biorefinery and Bioproducts Technology Research Group, National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathumthani 12120, Thailand
| | - Pornchai Rojsitthisak
- Department of Food and Pharmaceutical Chemistry, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
| | - Somboon Tanasupawat
- Department of Biochemistry and Microbiology, Faculty of Pharmaceutical Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Lentibacillus alimentarius sp. nov., isolated from Myeolchi-jeotgal, a traditional Korean high-salt fermented anchovy. Antonie van Leeuwenhoek 2018; 111:1065-1071. [DOI: 10.1007/s10482-017-1006-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2017] [Accepted: 12/15/2017] [Indexed: 10/18/2022]
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Senghor B, Seck EH, Khelaifia S, Bassène H, Sokhna C, Fournier PE, Raoult D, Lagier JC. Description of 'Bacillus dakarensis' sp. nov., 'Bacillus sinesaloumensis' sp. nov., 'Gracilibacillus timonensis' sp. nov., 'Halobacillus massiliensis' sp. nov., 'Lentibacillus massiliensis' sp. nov., 'Oceanobacillus senegalensis' sp. nov., 'Oceanobacillus timonensis' sp. nov., 'Virgibacillus dakarensis' sp. nov. and 'Virgibacillus marseillensis' sp. nov., nine halophilic new species isolated from human stool. New Microbes New Infect 2017; 17:45-51. [PMID: 28280541 PMCID: PMC5333509 DOI: 10.1016/j.nmni.2017.01.010] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 01/19/2017] [Accepted: 01/25/2017] [Indexed: 12/22/2022] Open
Abstract
We report the main characteristics of 'Bacillus dakarensis' P3515T sp. nov., 'Bacillus sinesaloumensis' P3516T sp. nov., 'Gracilibacillus timonensis' P2481T sp. nov., 'Halobacillus massiliensis' P3554T sp. nov., 'Lentibacillus massiliensis' P3089T sp. nov., 'Oceanobacillus senegalensis' P3587T sp. nov., 'Oceanobacillus timonensis' P3532T sp. nov., 'Virgibacillus dakarensis' P3469T sp. nov. and 'Virgibacillus marseillensis' P3610T sp. nov., that were isolated in 2016 from salty stool samples (≥1.7% NaCl) from healthy Senegalese living at Dielmo and N'diop, two villages in Senegal.
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Affiliation(s)
- B Senghor
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
| | - E H Seck
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
| | - S Khelaifia
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
| | - H Bassène
- Aix-Marseille Université, URMITE, UMR63, CNRS7278, IRD198, Inserm 1095, Campus commun IRD-UCAD de Hann, BP 1386 CP 18524 Dakar, Senegal
| | - C Sokhna
- Aix-Marseille Université, URMITE, UMR63, CNRS7278, IRD198, Inserm 1095, Campus commun IRD-UCAD de Hann, BP 1386 CP 18524 Dakar, Senegal
| | - P-E Fournier
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
| | - D Raoult
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
| | - J-C Lagier
- Aix-Marseille Université, URMITE, UM63, CNRS7278, IRD198, Inserm 1095, Institut Hospitalo-universitaire Méditerranée-Infection, Faculté de Médecine, Marseille, France
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Sun P, Gao JL, Mao XJ, Zhao XH, Sun JG, Lu M. Lentibacillus populi sp. nov., a moderately halophilic, endophytic bacterium isolated from a poplar tree, and emended description of the genus Lentibacillus. Int J Syst Evol Microbiol 2016; 66:5281-5287. [DOI: 10.1099/ijsem.0.001508] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Affiliation(s)
- Pengbo Sun
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, PR China
| | - Jun-lian Gao
- Beijing Agro- Biotechnology Research Center, Beijing Academy of Agriculture and Forestry/Beijing Municipal Key Laboratory of Agricultural Gene Resources and Biotechnology, Beijing 100097, PR China
| | - Xiao-jie Mao
- Key Laboratory of Microbial Resources, Ministry of Agriculture/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Xing-hua Zhao
- Beijing Agro- Biotechnology Research Center, Beijing Academy of Agriculture and Forestry/Beijing Municipal Key Laboratory of Agricultural Gene Resources and Biotechnology, Beijing 100097, PR China
| | - Jian-guang Sun
- Key Laboratory of Microbial Resources, Ministry of Agriculture/Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mengzhu Lu
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, PR China
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Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fermented vegetable. Antonie van Leeuwenhoek 2016; 109:869-76. [DOI: 10.1007/s10482-016-0686-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2015] [Accepted: 03/18/2016] [Indexed: 10/22/2022]
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Wang JL, Ma KD, Wang YW, Wang HM, Li YB, Zhou S, Chen XR, Kong DL, Guo X, He MX, Ruan ZY. Lentibacillus amyloliquefaciens sp. nov., a halophilic bacterium isolated from saline sediment sample. Antonie van Leeuwenhoek 2015; 109:171-8. [DOI: 10.1007/s10482-015-0618-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2015] [Accepted: 11/02/2015] [Indexed: 10/22/2022]
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Oren A, Garrity GM. List of new names and new combinations previously effectively, but not validly, published. Int J Syst Evol Microbiol 2015. [DOI: 10.1099/ijsem.0.000464] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The purpose of this announcement is to effect the valid publication of the following effectively published new names and new combinations under the procedure described in the Bacteriological Code (1990 Revision). Authors and other individuals wishing to have new names and/or combinations included in future lists should send three copies of the pertinent reprint or photocopies thereof, or an electronic copy of the published paper to the IJSEM Editorial Office for confirmation that all of the other requirements for valid publication have been met. It is also a requirement of IJSEM and the ICSP that authors of new species, new subspecies and new combinations provide evidence that types are deposited in two recognized culture collections in two different countries. Note that the date of valid publication of these new names and combinations is the date of publication of this list, not the date of the original publication of the names and combinations. The authors of the new names and combinations are as given below. Inclusion of a name on these lists validates the publication of the name and thereby makes it available in the nomenclature of prokaryotes. The inclusion of a name on this list is not to be construed as taxonomic acceptance of the taxon to which the name is applied. Indeed, some of these names may, in time, be shown to be synonyms, or the organisms may be transferred to another genus, thus necessitating the creation of a new combination.
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Affiliation(s)
- Aharon Oren
- The Institute of Life Sciences, The Hebrew University of Jerusalem, The Edmond J. Safra Campus, Givat Ram, 91904 Jerusalem, Israel
| | - George M. Garrity
- Department of Microbiology & Molecular Genetics, Biomedical Physical Sciences, Michigan State University, East Lansing, MI 48824-4320, USA
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