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Umezawaea beigongshangensis sp. nov., Isolated From the Mash of Baijiu

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Abstract

A Gram-positive, aerobic and non-motile actinobacterial strain, designated REN6T, was isolated from the mash of Baijiu (Chinese spirits, a kind of distilling liquor is made by cooking, saccharification, fermentation and distillation) collected from Sichuan Province Region, China, and characterized using a polyphasic approach. Morphological and chemotaxonomic properties of strain REN6T were consistent with the description of the genus Umezawaea, such as the spore arrangement, the abundant aerial mycelium and the fragmented substrate mycelium. The diamino acid of peptidoglycan is meso-diaminopimelic acid. The diagnostic phospholipids were DPG (diphosphatidylglycerol), PG (phosphatidylglycerol), PI (phosphatidylinositol), PE (phosphatidylethanolamine). The major fatty acids were C16:0, C17:0, Iso-C16:0, Iso-C16:1 H, C17:1ω6c and C17:1 ω8c. Menaquinone-9 (MK-9) (H4) was the predominant menaquinones. The genomic DNA G + C contents were 72.7 mol%. Phylogenetic analysis based on 16S rDNA gene sequences demonstrated that strain REN6T should also be classified in the genus Umezawaea, with U. tangerina (98.7%) and U. endophytica (98.7%). However, it can be distinguished from the closest strains U. tangerina JCM 10302T based on the low levels of DNA–DNA hybridization 22.1%. Based upon the morphological, physiological, chemotaxonomic and molecular characteristics differences from other members of the genus, a novel species, Umezawaea beigongshangensis sp. nov., is proposed, with REN6T (= JCM 33954T = CGMCC 19205T) as the type strain.

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Acknowledgements

This work supported by The National Key Research and Development Program of China (2018YFC1603606), Coarse cereals and various beans processing project of modern agricultural industrial technology system of Hebei province (HBCT2018070206), and Science and Technology general project of Beijing municipal commission (KM202110011002). We are grateful to Zou Xiaohui, associate researcher at National Institute For Viral Disease Control And Prevention, China CDC with preparing transmission electron microscope.

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    1. Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048, China

      Qing Ren, Haiyan Chen, Zhanbin Sun, Liyin Guo, Fang Dai & Jialiang Xu

    2. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, China

      Wei Zhang

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    1. Qing Ren
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    Ren, Q., Chen, H., Sun, Z. et al. Umezawaea beigongshangensis sp. nov., Isolated From the Mash of Baijiu. Curr Microbiol 78, 4127–4131 (2021). https://doi.org/10.1007/s00284-021-02656-w

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