Lysinibacillus irui sp. nov., isolated from Iru, fermented African locust beans

Stephen Olusanmi Akintayo, Bernd Neumann, Martin Fischer, Marius Henkel, Lars Lilge, Rudolf Hausmann

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

A Gram-positive, motile, aerobic, rod-shaped, endospore-forming strain designated IRB4-01T was isolated from fermented African locust beans (Iru) obtained from Bodija market in the city of Ibadan, southwestern Nigeria, during a screening process from food-related sources. IRB4-01T grew at 10–50 °C (optimum, 35–37 °C), pH 6–10 (optimum, pH 7) and in 0–6 % NaCl (optimum, 1–3 %). Phylogenetic analyses based on 16S rRNA and combined short-and long-read genome sequencing revealed that IRB4-01T is closely related to Lysinibacillus cavernae SYSU K30005T and Lysinibacillus boronitolerans 10aT. The cell-wall peptidoglycan type was A4α (Lys–Asp), containing the diagnostic diamino acid lysine. The major polar lipids in strain IRB4-01T were diphosphatidylglycerol, phosphatidylethanolamine, phosphatidylglycerol and an unidentified phospholipid, while the predominant menaquinone was MK-7. The major cellular fatty acids were iso-C15: 0, anteiso-C15: 0 and iso-C16: 0. Genomic DNA G+C content was 37.4 mol%, while the digital DNA–DNA hybridization revealed 33.6 and 32.3 % relatedness to L. cavernae SYSU K30005T and L. boronitolerans 10aT, respectively. Based on phenotypic, physiological and chemotaxonomic characteristics, as well as genome comparisons, strain IRB4-01T represents a novel species of the genus Lysinibacillus, for which the name Lysini-bacillus irui sp. nov. is proposed. The type strain is IRB4-01T (NCIMB 15452T=LMG 32887T). Hybrid genome data are provided on the NCBI database using the Bioproject number PRJNA906010 and accession numbers CP113527 and CP113528. Additionally, a representative 16S rRNA sequence is available with the GenBank accession number OQ566940.

Original languageEnglish
Article number006167
JournalInternational Journal of Systematic and Evolutionary Microbiology
Volume73
Issue number11
DOIs
StatePublished - 1 Nov 2023

Keywords

  • Lysinibacillus
  • biotechnology
  • food
  • genome analysis

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