Clostridium btbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose

Youqiang Xu; Mengqin Wu; Jialiang Niu; Huiqin Huang; Zheng Nie; Zhilei Fu; Chunsheng Zhang; Zhigang Zhao; Hongyun Lu; Xiuting Li; Baoguo Sun

doi:10.1007/s13205-022-03271-7

Clostridium btbubcensis BJN0001, a potentially new species isolated from the cellar mud of Chinese strong-flavor baijiu, produces ethanol, acetic acid and butyric acid from glucose

3 Biotech. 2022 Sep;12(9):203. doi: 10.1007/s13205-022-03271-7. Epub 2022 Aug 2.

Authors

Youqiang Xu^#^{1

2}, Mengqin Wu^#¹, Jialiang Niu¹, Huiqin Huang¹, Zheng Nie¹, Zhilei Fu¹, Chunsheng Zhang³, Zhigang Zhao³, Hongyun Lu^{1

2}, Xiuting Li^{1

2}, Baoguo Sun^{1

2

4}

Affiliations

¹ Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, No. 33, Fucheng Road, Haidian District, Beijing, 100048 China.
² Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048 China.
³ Chengde Qianlongzui Distillery Company, Hebei, 067400 China.
⁴ Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, 100048 China.

^# Contributed equally.

Abstract

A novel strain, designated BJN0001, was isolated from the cellar mud of Chinese strong-flavor baijiu. The complete genome of strain BJN0001 was 2,688,791 bp and annotated with 2610 genes. Whole-genome similarity metrics such as average nucleotide identity (ANI) of BJN0001 with reference genomes reveals clear species boundaries of < 95% ANI value for species. The DNA-DNA hybridization (DDH) values of BJN0001 with the type species were all lower than 70% DDH value for species. Based on these results, the strain BJN0001 was considered a potentially new species of the genus Clostridium. Meanwhile, the fermentation characteristics indicated that the strain had the capability to convert glucose to ethanol, acetic acid and butyric acid, which could provide basic data for revealing its function in baijiu fermentation.

Supplementary information: The online version contains supplementary material available at 10.1007/s13205-022-03271-7.

Keywords: Baijiu; Clostridium; Fermentation; New species; Short-chain fatty acids.

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