Lentilactobacillus kosonis sp. nov., isolated from koso, a Japanese sugar-vegetable fermented beverage

A novel lactic acid-producing, Gram-stain-positive, catalase-negative and rod-shaped strain, designated as strain C06_No.73(T), was isolated from a traditional Japanese fermented beverage called koso. According to the results of phylogenetic analysis based on 165 rRNA gene sequences, strain C06_No.73(T) belongs to the genus Lentilactobacillus. The closest type strain was Lentilactobacillus curieae CCTCC M 2011381(T). with a sequence identity of 98.1%. The identity values with other strains were all below 97%. The isolate propagated under the conditions of 18-39 degrees C (optimum, 27 degrees C for 48 h incubation) and pH 4.0-7.0 (optimum, pH 6.5). The G+C content of its genomic DNA was determined to be 37.9mol%. The main fatty acids were C-16(:0), C-18(:1) omega 7c, C-18:1 omega 9c and C-19:0 cyclopropane 1 1,1 2. The major polar lipid was identified as phosphatidylglycerol. No isoprenoid quinone was detected. The predominant cell-wall amino acids were lysine, alanine, glutamic acid and aspartic acid. Neither meso-diaminopimelic acid nor ornithine were detected. On the basis of this polyphasic taxonomic study, the isolate is concluded to represent a novel species, for which the name Lentilactobacillus kosonis sp. nov. is proposed. The type strain is C06_No.73(T) (=NBRC 111893(T) =BCRC 81282(T)).

Automated summary

Strain C06_No.73(T) isolated from a traditional Japanese fermented beverage called koso is a novel species belonging to the genus Lentilactobacillus, capable of producing lactic acid. The isolate shows potential as a lactic acid bacterium that can grow under conditions of lower temperature and near neutral pH.