Description of Komagataeibacter melaceti sp. nov. and Komagataeibacter melomenusus sp. nov. Isolated from Apple Cider Vinegar

Leon Marič; Ilse Cleenwerck; Tomaž Accetto; Peter Vandamme; Janja Trček

doi:10.3390/microorganisms8081178

Description of Komagataeibacter melaceti sp. nov. and Komagataeibacter melomenusus sp. nov. Isolated from Apple Cider Vinegar

Microorganisms. 2020 Aug 3;8(8):1178. doi: 10.3390/microorganisms8081178.

Authors

Leon Marič¹, Ilse Cleenwerck², Tomaž Accetto³, Peter Vandamme², Janja Trček^{1

4}

Affiliations

¹ Department of Biology, Faculty of Natural Sciences and Mathematics, University of Maribor, SI-2000 Maribor, Slovenia.
² BCCM/LMG Bacteria Collection, Laboratory of Microbiology, Ghent University, Faculty of Sciences, B-9000 Ghent, Belgium.
³ Animal Science Department, Biotechnical Faculty, University of Ljubljana, SI-1230 Domžale, Slovenia.
⁴ Faculty of Chemistry and Chemical Engineering, University of Maribor, SI-2000 Maribor, Slovenia.

Abstract

Two novel strains AV382 and AV436 were isolated from a submerged industrial bioreactor for production of apple cider vinegar in Kopivnik (Slovenia). Both strains showed very high (≥98.2%) 16S rRNA gene sequence similarities with Komagataeibacter species, but lower 16S-23S rRNA gene internal transcribed spacer (ITS). The highest similarity of the 16S-23S rRNA gene ITS of AV382 was to Komagataeibacter kakiaceti LMG 26206^T (91.6%), of AV436 to Komagataeibacter xylinus LMG 1515^T (93.9%). The analysis of genome sequences confirmed that AV382 is the most closely related to K. kakiaceti (ANIb 88.2%) and AV436 to K. xylinus (ANIb 91.6%). Genome to genome distance calculations exhibit for both strains ≤47.3% similarity to all type strains of the genus Komagataeibacter. The strain AV382 can be differentiated from its closest relatives K. kakiaceti and Komagataeibacter saccharivorans by its ability to form 2-keto and 5-keto-D-gluconic acids from glucose, incapability to grow in the presence of 30% glucose, formation of C_19:0 cyclo ω8c fatty acid and tolerance of up to 5% acetic acid in the presence of ethanol. The strain AV436 can be differentiated from its closest relatives K. xylinus, Komagataeibacter sucrofermentans, and Komagataeibacter nataicola by its ability to form 5-keto-D-gluconic acid, growth on 1-propanol, efficient synthesis of cellulose, and tolerance to up to 5% acetic acid in the presence ethanol. The major fatty acid of both strains is C_18:1ω7c. Based on a combination of phenotypic, chemotaxonomic and phylogenetic features, the strains AV382^T and AV436^T represent novel species of the genus Komagataeibacter, for which the names Komagataeibactermelaceti sp. nov. and Komagataeibacter melomenusus are proposed, respectively. The type strain of Komagataeibacter melaceti is AV382^T (= ZIM B1054^T = LMG 31303^T = CCM 8958^T) and of Komagataeibacter melomenusus AV436^T (= ZIM B1056^T = LMG 31304^T = CCM 8959^T).

Keywords: Acetic acid bacteria; Acetobacteraceae; Komagataeibacter; Komagataeibacter melaceti; Komagataeibacter melomenusus; vinegar.