{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["74(11)"],"submitter":["Yang F"],"funding":["Science and Technology Program of Guizhou Province"],"pubmed_abstract":["<i>Clostridium</i> is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and taxonomy of two Gram-stain-positive, strictly anaerobic, rod-shaped mesophilic bacterial strains, designated MT-113<sup>T</sup> and MT-5<sup>T</sup>, isolated from pit mud in a fermentation cellar used for producing sauce-flavour Chinese baijiu. Phylogenetic analysis based on genome and 16S rRNA gene sequences of strains MT-113<sup>T</sup> and MT-5<sup>T</sup> indicates their affiliation with the genus <i>Clostridium sensu stricto</i> (Cluster I of the Clostridia), with <i>C. luticellarii</i> FW431<sup>T</sup> and <i>C. aromativorans</i> WLY-B-L2<sup>T</sup> as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C<sub>14 : 0</sub> and summed feature 1 (iso-C<sub>15 : 1</sub> h and/or C<sub>13 : 0</sub> 3-OH). The G+C molar contents of the complete genomes for strains MT-113<sup>T</sup> and MT-5<sup>T</sup> are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113<sup>T</sup>, MT-5<sup>T</sup>, <i>C. aromativorans</i> WLY-B-L2<sup>T</sup> and <i>C. luticellarii</i> FW431<sup>T</sup> range from 79 to 85%. The primary products of glucose fermentation by MT-113<sup>T</sup> are acetic, butyric and isovaleric acids, while those of MT-5<sup>T</sup> are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113<sup>T</sup> (=CGMCC 1.18018<sup>T</sup> = JCM 36532<sup>T</sup>) and MT-5<sup>T</sup> (=CGMCC 1.18016<sup>T</sup> = JCM 36530<sup>T</sup>) are proposed as the type strains of two novel species of the genus <i>Clostridium</i>, namely <i>Clostridium lapidicellarium</i> sp. nov. and <i>Clostridium moutaii</i> sp. nov., respectively."],"journal":["International journal of systematic and evolutionary microbiology"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC11648564"],"repository":["biostudies-literature"],"pubmed_title":["<i>Clostridium lapidicellarium</i> sp. nov. and <i>Clostridium moutaii</i> sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu."],"pmcid":["PMC11648564"],"funding_grant_id":["Qian Ke He [2022] 021"],"pubmed_authors":["Wan B","Liu SJ","Zhou N","Lu JJ","Pu XX","Wang H","Chen LQ","Yang F","Wang L"],"additional_accession":[]},"is_claimable":false,"name":"<i>Clostridium lapidicellarium</i> sp. nov. and <i>Clostridium moutaii</i> sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu.","description":"<i>Clostridium</i> is an important microbial component in pit mud due to its ability to produce alcohol and short-chain fatty acids. This study presents the characterization and taxonomy of two Gram-stain-positive, strictly anaerobic, rod-shaped mesophilic bacterial strains, designated MT-113<sup>T</sup> and MT-5<sup>T</sup>, isolated from pit mud in a fermentation cellar used for producing sauce-flavour Chinese baijiu. Phylogenetic analysis based on genome and 16S rRNA gene sequences of strains MT-113<sup>T</sup> and MT-5<sup>T</sup> indicates their affiliation with the genus <i>Clostridium sensu stricto</i> (Cluster I of the Clostridia), with <i>C. luticellarii</i> FW431<sup>T</sup> and <i>C. aromativorans</i> WLY-B-L2<sup>T</sup> as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C<sub>14 : 0</sub> and summed feature 1 (iso-C<sub>15 : 1</sub> h and/or C<sub>13 : 0</sub> 3-OH). The G+C molar contents of the complete genomes for strains MT-113<sup>T</sup> and MT-5<sup>T</sup> are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113<sup>T</sup>, MT-5<sup>T</sup>, <i>C. aromativorans</i> WLY-B-L2<sup>T</sup> and <i>C. luticellarii</i> FW431<sup>T</sup> range from 79 to 85%. The primary products of glucose fermentation by MT-113<sup>T</sup> are acetic, butyric and isovaleric acids, while those of MT-5<sup>T</sup> are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113<sup>T</sup> (=CGMCC 1.18018<sup>T</sup> = JCM 36532<sup>T</sup>) and MT-5<sup>T</sup> (=CGMCC 1.18016<sup>T</sup> = JCM 36530<sup>T</sup>) are proposed as the type strains of two novel species of the genus <i>Clostridium</i>, namely <i>Clostridium lapidicellarium</i> sp. nov. and <i>Clostridium moutaii</i> sp. nov., respectively.","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024 Nov","modification":"2026-06-01T12:12:07.668Z","creation":"2025-04-04T00:38:18.009Z"},"accession":"S-EPMC11648564","cross_references":{"pubmed":["39560674"],"doi":["10.1099/ijsem.0.006580"]}}