Lactobacillus jinshani sp. nov., isolated from solid-state vinegar culture of Zhenjiang aromatic vinegar.

A novel Gram-stain-positive, non-motile, non-spore-forming, rod-shaped, facultatively anaerobic, designated strain HSLZ-75 ^T , was isolated from the solid-state vinegar culture of Zhenjiang aromatic vinegar. Strain HSLZ-75 ^T grew at 20-40 °C (optimum 35 °C), pH 3.0-5.0 (optimum pH 4.0) and 0-5% (w/v) NaCl (optimum 0%). Heterolactic fermentation characterised the metabolism of strain HSLZ-75 ^T . D- and L-lactic acid were produced from glucose in a ratio of 91:9. The major cellular fatty acids ( > 10%) consisted of C _16:0 , C _18:1 ω9c, summed feature 8 (C _18:1 ω7c and/or C _18:1 ω6c) and C _19:0 cyclo ω8c. The polar lipids consisted of diphosphatidylglycerol, phosphatidylglycerol, phosphatidylethanolamine, one unidentified aminophospholipid, one unidentified phospholipid and six unknown lipids. The cell wall was found to contain meso-diaminopimelic acid-type peptidoglycan. The 16S rRNA gene sequence of strain HSLZ-75 ^T showed the highest similarity of 88.0% with Lactobacillus fructivorans DSM 20203 ^T . Phylogenetic analysis indicated that strain HSLZ-75 ^T belonged to family Lactobacillaceae and formed a distinct lineage with the type strain of Lactobacillus caviae. The complete genome of strain HSLZ-75 ^T contained a circular chromosome of 1,616,430 bp with 1570 genes and 39.7 mol% G + C content. The average nucleotide identity values between strain HSLZ-75 ^T and the reference type strains Lactobacillus fructivorans DSM 20203 ^T and Lactobacillus rossiae DSM 15814 ^T were 66.4% and 65.7%, respectively. On the basis of phenotypic, chemotaxonomic, phylogenetic and genotypic characteristics, strain HSLZ-75 ^T should be classified as a novel species of the genus Lactobacillus in the family Lactobacillaceae of the order Lactobacillales, for which the name Lactobacillus jinshani sp. nov. is proposed. The type strain is HSLZ-75 ^T ( = CICC 6269 ^T  = JCM 33270 ^T ).