|BROWN, JAMES - NORTH CAROLINA STATE UNIVERSITY|
Submitted to: International Journal of Systematic and Evolutionary Microbiology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 4/19/2013
Publication Date: 10/1/2013
Publication URL: http://handle.nal.usda.gov/10113/58659
Citation: Caldwell, J.M., Brown, J., Breidt, F. 2013. Pectinatus sottaceto sp. nov., isolated from commercial pickle spoilage tank. International Journal of Systematic and Evolutionary Microbiology. 63(10):3609-3616.
Interpretive Summary: While studying cucumber fermentation spoilage brines, a new bacterium was discovered. It is closely related a to common beer spoilage bacterium, Pectinatus haikarae. Biochemical, cultural and genetic family tree analyses indicate a new species for which the name Pectinatus sottaceto is proposed.
Technical Abstract: A strictly anaerobic, Gram-stain-negative, non-spore-forming, motile bacterium, designated strain FSRU B0405^T, was isolated from a commercial pickle spoilage tank and characterized by biochemical, physiological and molecular biological methods. Analyses of the 16S rRNA gene sequence of strain FSRU B0405T showed affiliation to the class Negativicutes in the phylum Firmicutes, with the closest relatives being the type strains of Pectinatus haikarae (96%) and Pectinatus brassicae (95%). In maximum-likelihood and neighbour-joining phylogenetic trees, strain FSRU B0405^T clustered definitively (in 100% of bootstrapped trees) within the genus Pectinatus, but not specifically with any characterized species within this genus. Strain FSRU B0405^T was a slightly curved rod, varying from 3 to 30 mm in length, motile with a distinctive Xwise movement, having flagella only on the concave side of the cell. The isolate produced acetate and propionate from fructose and glucose as major metabolites similar to type strains of species of the genus Pectinatus. The major fatty acids were C11:0, C13:0, C15:0, C13:0 3-OH, C17:1 and C18:1w11t. Strain FSRU B0405^T differed from the pickle wastewater strain, Pectinatus brassicae TY^T, due to its lack of susceptibility to vancomycin, acetoin production, growth temperature range, acid production from adonitol, erythritol, glycerol, inositol, lactose, maltose, mannose, ribose, salicin, sorbitol, trehalose and xylitol and lack of hydrolysis of milk. Strain FSRU B0405^T could be differentiated from other species of the genus Pectinatus both phenotypically and genetically. The results indicate that strain FSRU B0405^T represents a novel species of the genus Pectinatus, for which the name Pectinatus sottacetonis sp. nov. is proposed. The type strain is FSRU B0405^T (5ATCC BAA-2501^T=VTT E-113163^T). An emended description of the genus Pectinatus is also provided.