Peptoniphilus faecalis sp. nov., isolated from swine faeces

Int J Syst Evol Microbiol. 2021 Jun;71(6). doi: 10.1099/ijsem.0.004836.

Abstract

An obligately anaerobic, Gram-positive, non-motile, coccus-shaped bacterial strain designated AGMB00490T was isolated from swine faeces. 16S rRNA gene sequence-based phylogenetic analysis indicated that the isolate belongs to the genus Peptoniphilus and that the most closely related species is Peptoniphilus gorbachii WAL 10418T (=KCTC 5947T, 97.22 % 16S rRNA gene sequence similarity). Whole genome sequence analysis determined that the DNA G+C content of strain AGMB00490T was 31.2 mol% and moreover that the genome size and numbers of tRNA and rRNA genes were 2 129 517 bp, 34 and 10, respectively. Strain AGMB00490T was negative for oxidase and urease; positive for catalase, indole production, arginine arylamidase, leucine arylamidase, tyrosine arylamidase and histidine arylamidase; and weakly positive for phenylalanine arylamidase and glycine arylamidase. The major cellular fatty acids (>10 %) of the isolate were determined to be C16 : 0 and C18 : 1 ω9c. Strain AGMB00490T produced acetic acid as a major end product of metabolism. Accordingly, phylogenetic, physiologic and chemotaxonomic analyses revealed that strain AGMB00490T represents a novel species for which the name Peptoniphilus faecalis sp. nov. is proposed. The type strain is AGMB00490T (=KCTC 15944T=NBRC 114159T).

Keywords: Peptoniphilus faecalis sp. nov.; microbiome; swine faeces; taxonomy.

MeSH terms

  • Animals
  • Bacteria, Anaerobic / classification
  • Bacteria, Anaerobic / isolation & purification
  • Bacterial Typing Techniques
  • Base Composition
  • Clostridiales / classification*
  • Clostridiales / isolation & purification
  • DNA, Bacterial / genetics
  • Fatty Acids / chemistry
  • Feces / microbiology*
  • Gram-Positive Cocci / classification
  • Gram-Positive Cocci / isolation & purification
  • Phylogeny*
  • RNA, Ribosomal, 16S / genetics
  • Republic of Korea
  • Sequence Analysis, DNA
  • Swine / microbiology*

Substances

  • DNA, Bacterial
  • Fatty Acids
  • RNA, Ribosomal, 16S