Clostridium algifaecis sp. nov., an anaerobic bacterial species from decomposing algal scum

Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., two species isolated from fermentation cellar-producing sauce-flavour Chinese baijiu

Clostridium 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-113T and MT-5T, 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-113T and MT-5T indicates their affiliation with the genus Clostridium sensu stricto (Cluster I of the Clostridia), with C. luticellarii FW431T and C. aromativorans WLY-B-L2T as the closest related species. The major cellular fatty acids (>10.0%) of both strains are C14 : 0 and summed feature 1 (iso-C15 : 1 h and/or C13 : 0 3-OH). The G+C molar contents of the complete genomes for strains MT-113T and MT-5T are 35.84 and 32.74 mol%, respectively. The average nucleotide identity and average amino acid identity values between strains MT-113T, MT-5T, C. aromativorans WLY-B-L2T and C. luticellarii FW431T range from 79 to 85%. The primary products of glucose fermentation by MT-113T are acetic, butyric and isovaleric acids, while those of MT-5T are acetic, isobutyric, butyric and isovaleric acids. Based on their phenotypic, chemotaxonomic and phylogenetic characteristics, strains MT-113T (=CGMCC 1.18018T = JCM 36532T) and MT-5T (=CGMCC 1.18016T = JCM 36530T) are proposed as the type strains of two novel species of the genus Clostridium, namely Clostridium lapidicellarium sp. nov. and Clostridium moutaii sp. nov., respectively.

Phylogenomic analysis of metagenome-assembled genomes indicates new taxa in the order Spirochaetales and proposal of Thalassospirochaeta sargassi gen. nov. sp. nov. from seaweeds

Six metagenome-assembled genomes (JB008Ts, JB007, JB015, JB003, JB004, and JB002) belonging to the order Spirochaetales were generated from seaweed samples collected from the Gulf of Mannar, India. The binned genomes JB008Ts and JB007 shared highest 16S rRNA gene identity of 94.9 % and 92.2-93.4 %, respectively with uncultivated Spirochaetaceae family members, and < 90 % identity with Marispirochaeta aestuari JC444T. While, the bin JB015 showed 99.1 % identity with Pleomorphochaeta naphthae SEBR 4209T. The phylogenomic and 16S rRNA gene-based phylogenetic analysis of the binned genomes JB007 and JB008Ts confirmed that these members belong to the family Spirochaetaceae and bins JB015, JB002, JB003, and JB004 belong to the genus Pleomorphochaeta within the family Sphaerochaetaceae. The AAI values of the binned genomes JB007 and JB008Ts compared to other members of the Spirochaetaceae family were between 53.9- 56.8 % and 53.8-57.1 %, respectively. Furthermore, the comparison of ANI, dDDH, and POCP metrics of the binned genomes JB007 and JB008Ts, both among themselves and with the members of Spirochaetaceae, was also below the suggested thresholds for genera delineation. Consequently, the binned genome JB008Ts is proposed as a new genus according to the guidelines of code of nomenclature of prokaryotes described from sequence data (SeqCode) with the name Thalassospirochaeta sargassi gen. nov. sp. nov., in the family Spirochaetaceae while the bin JB007 could not be proposed as novel taxa due to low-quality estimates. The bin JB015 and its additional genomes form a distinct clade, but their taxonomic status remains ambiguous due to the absence of genomic evidence from other Pleomorphochaeta members.

Clostridium strain FAM25158, a unique endospore-forming bacterium related to Clostridium tyrobutyricum and isolated from Emmental cheese shows low tolerance to salt

The genus Clostridium is a large and diverse group of species that can cause food spoilage, including late blowing defect (LBD) in cheese. In this study, we investigated the taxonomic status of strain FAM25158 isolated from Emmental cheese with LBD using a polyphasic taxonomic and comparative genomic approach. A 16S rRNA gene sequence phylogeny suggested affiliation to the Clostridium sensu stricto cluster, with Clostridium tyrobutyricum DSM 2637T being the closest related type strain (99.16% sequence similarity). Average Nucleotide Identity (ANI) analysis revealed that strain FAM25158 is at the species threshold with C. tyrobutyricum, with ANI values ranging from 94.70 to 95.26%, while the digital DNA-DNA hybridization values were below the recommended threshold, suggesting that FAM25158 is significantly different from C. tyrobutyricum at the genomic level. Moreover, comparative genomic analysis between FAM25158 and its four closest C. tyrobutyricum relatives revealed a diversity of metabolic pathways, with FAM25158 differing from other C. tyrobutyricum strains by the presence of genes such as scrA, srcB, and scrK, responsible for sucrose utilization, and the absence of many important functional genes associated with cold and osmolality adaptation, which was further supported by phenotypic analyses. Surprisingly, strain FAM25158 exhibited unique physiologic traits, such as an optimal growth temperature of 30°C, in contrast to its closest relatives, C. tyrobutyricum species with an optimal growth temperature of 37°C. Additionally, the growth of FAM25158 was inhibited at NaCl concentrations higher than 0.5%, a remarkable observation considering its origin from cheese. While the results of this study provide novel information on the genetic content of strain FAM25158, the relationship between its genetic content and the observed phenotype remains a topic requiring further investigation.

A metagenome-level analysis of a microbial community fermenting ultra-filtered milk permeate

Fermentative microbial communities have the potential to serve as biocatalysts for the conversion of low-value dairy coproducts into renewable chemicals, contributing to a more sustainable global economy. To develop predictive tools for the design and operation of industrially relevant strategies that utilize fermentative microbial communities, there is a need to determine the genomic features of community members that are characteristic to the accumulation of different products. To address this knowledge gap, we performed a 282-day bioreactor experiment with a microbial community that was fed ultra-filtered milk permeate, a low-value coproduct from the dairy industry. The bioreactor was inoculated with a microbial community from an acid-phase digester. A metagenomic analysis was used to assess microbial community dynamics, construct metagenome-assembled genomes (MAGs), and evaluate the potential for lactose utilization and fermentation product synthesis of community members represented by the assembled MAGs. This analysis led us to propose that, in this reactor, members of the Actinobacteriota phylum are important in the degradation of lactose, via the Leloir pathway and the bifid shunt, and the production of acetic, lactic, and succinic acids. In addition, members of the Firmicutes phylum contribute to the chain-elongation-mediated production of butyric, hexanoic, and octanoic acids, with different microbes using either lactose, ethanol, or lactic acid as the growth substrate. We conclude that genes encoding carbohydrate utilization pathways, and genes encoding lactic acid transport into the cell, electron confurcating lactate dehydrogenase, and its associated electron transfer flavoproteins, are genomic features whose presence in Firmicutes needs to be established to infer the growth substrate used for chain elongation.

Effect of Multiple Rounds of Enrichment on Metabolite Accumulation and Microbiota Composition of Pit Mud for Baijiu Fermentation

Pit mud (PM) is the main component of Baijiu (traditional Chinese liquor), and its microorganisms are the primary sources of the aroma of Chinese strong-flavor Baijiu (SFB). Enrichment plays an important role in the selection of functional microorganisms in PM. Herein, the PM of SFB was submitted to six rounds of enrichment using clostridial growth medium (CGM), and changes in the metabolite accumulation and microbiota composition were evaluated. Based on the metabolite production and microbiota composition, the enrichment rounds were classified as the acclimation stage (round 2), main fermentation stage (rounds 3 and 4), and late fermentation stage (rounds 5 and 6). Species within the genus Clostridium dominated in the acclimation stage (65.84-74.51%). In the main fermentation stage, the dominant microbial groups were producers of butyric acid, acetic acid, and caproic acid, which included Clostridium (45.99-74.80%), Caproicibacter (1.45-17.02%), and potential new species within the order of Oscillataceae (14.26-29.10%). In the late stage of enrichment, Pediococcus dominated (45.96-79.44%). Thus, the main fermentation stage can be considered optimal for the isolation of acid-producing bacteria from PM. The findings discussed herein support the development and application of functional bacteria by bioaugmentation, and contribute to improving the quality of PM and SFB production.

Quality and safety aspects in fermentation of winged kelp (Alaria esculenta) and sugar kelp (Saccharina latissima) by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture

Nourishment of the growing human population requires new and alternative food sources, preferable produced without occupying new land areas. Cultivation of seaweed presents an opportunity, however, a major obstacle is sustainable preservation. Fermentation has been used for centuries to preserve vegetables, e.g., to produce kimchi based on cabbage. This study investigated changes in the microbiota, characteristics (pH, organic acids and water soluble carbohydrates) and food safety of raw shredded Alaria esculenta and Saccharina latissima during fermentation by the natural microbiota with or without addition of a Lactiplantibacillus plantarum starter culture. The Lb. plantarum fermented products retained a high Shannon diversity index, indicating a partially unsuccessful fermentation. Lb. plantarum performed better in A. esculenta causing pH to drop to below 4.6, a critical limit for control of growth of Clostridium botulinum, within 2 days compared to 7 days for S. latissima. Natural fermentation by the endogenous microbiota resulted in unsafe products with high final pH values (4.8-5.2), presence of unwanted organic acids, such as butyric acid, and in the case of A. esculenta sustenance of inoculated Listeria monocytogenes. Fermentation of A. esculenta and S. latissima by Lb. plantarum is a promising preservation method. However, future work is needed to optimise the process, by investigation of the use of different starter cultures, seaweed pre-treatments (blanching, freezing, etc.) and adjuvants (i.e., addition of sugars, minerals and similar) to promote growth of the starter culture and ensure the fermented products are safe to eat.

Comparison of the diversity of cultured and total bacterial communities in marine sediment using culture-dependent and sequencing methods

Despite recent great advances in microbial culture, most microbes have not yet been cultured, and the impact of medium composition on the isolation of microbes from natural systems has not been elucidated. To optimize media for culturing marine microbes, microbial communities in three sediment samples were described using high-throughput sequencing (HTS) and culture-dependent techniques. HTS revealed communities dominated by Gammaproteobacteria, and culture-based methods revealed communities dominated by Actinobacteria. Among the total operational taxonomic units (OTUs) from the HTS dataset, 6% were recovered in the culture collection. Four potentially novel bacterial strains belonging to Oceaniovalibus, Psychrobacter and Salegentibacter were isolated. The combination of media cultured more taxa than any single medium. Nutrient-rich and single-carbon/nitrogen-source media supported the growth of relatively few taxa, and the quality of nitrogen strongly influenced the types of bacteria isolated.

Description of Clostridium cagae sp. nov., Clostridium rectalis sp. nov. and Hathewaya massiliensis sp. nov., new anaerobic bacteria isolated from human stool samples

Using culturomics methods, three strains were isolated, identified and characterized following the taxonogenomics concept. Clostridium cagae strain Marseille-P4344T (=CSURP4344), Clostridium rectalis strain Marseille-P4200T (=CSURP4200) and Hathewaya massiliensis strain Marseille-P3545T (=CSURP3545) were isolated from human stool samples. The phylogenetic reconstruction, phenotypic criteria and genomic analyses were carried out and demonstrated that these three bacteria are different from previously known bacterial species with standing in nomenclature and were classified as new members of the Clostridiaceae family.

Mechanisms of water regime effects on uptake of cadmium and nitrate by two ecotypes of water spinach (Ipomoea aquatica Forsk.) in contaminated soil

Availability of cadmium (Cd) and nitrate and their transfer to green leafy vegetables is highly dependent on physical, chemical and biochemical conditions of the soil. The phenotypic characteristics, accumulation of hazardous materials and rhizosphere properties of two ecotypes of water spinach in response to water stress were investigated. Flooding significantly enhanced plant growth and decreased Cd and nitrate concentrations in the shoot and root of both ecotypes of water spinach. Flooding extensively changed the physicochemical properties and biological processes in the rhizosphere, including increased pH and activities of urease and acid phosphatase, and decreased availability of Cd and nitrate and activity of nitrate reductase. Furthermore, flooding increased rhizosphere bacteria community diversity (including richness and evenness) and changed their community structure. Denitrifying bacteria (Clostridiales, Azoarcus and Pseudomonas), toxic metal resistant microorganisms (Rhodosporillaceae, Rhizobiales and Geobacter) were enriched in the rhizosphere under flooding conditions, and the plant growth-promoting taxa (Sphingomonadaceae) were preferentially colonized in the high accumulator (HA) rhizosphere region. These results indicated that flooding treatments result in biochemical and microbiological changes in soil, especially in the rhizosphere and reduced the availability of Cd and nitrate to plants, thus decreasing their uptake by water spinach. It is, therefore, possible to promote crop growth and reduce the accumulation of hazardous materials in vegetable crops like water spinach by controlling soil moisture conditions.

A critical review of the appearance of black-odorous waterbodies in China and treatment methods

Black-odorous rivers and lakes are a serious environmental problem and are frequently reported in China. Despite this, there have been no comprehensive in-depth reviews of black-odorous water formation mechanisms, contributing factors and potential treatment technologies. Elements such as S, C and N play an important role in the biogeochemical cycle of black-odorous waterbodies, with water blackening caused by metal sulfides such as iron sulfide (FeS) and manganese sulfide (MnS). Volatile substances such as volatile organic sulfur compounds (VOSCs) are the main contributors of odor. Microorganisms such as sulfate reducing bacteria (SRB), Bacteroidetes and Proteobacteria play important roles in blackening and odor formation processes. Effectiveness of the commonly used treatments methods for black-odorous waterbodies, such as artificial aeration, sediment dredging, microbial enhanced technologies and constructed wetlands, varies significantly under different conditions. In contrast, bio-ecological engineering technologies exhibit comprehensive, long-lasting and economical treatment effects. The causes and mechanisms of black-odorous water formation require further investigation, as well as the optimal application conditions and mechanisms of treatment technologies. This study comprehensively reviews 1) the characteristics and current distribution of black-odorous waterbodies; 2) the compounds contributing to black-odorous phenomenon; 3) black-odorous waterbody production mechanisms; 4) treatment technologies for black-odorous waterbodies. Further studies on the mechanisms of blackening and odor formation are required, with treatment application conditions and mechanisms also requiring further clarification. In addition, the long-term ecological restoration of black-odorous rivers immediately after remediation is key issue that is easily overlooked but merits further investigation and development.

Variations of bacterial community during the decomposition of Microcystis under different temperatures and biomass

BACKGROUND

The decomposition of Microcystis can dramatically change the physicochemical properties of freshwater ecosystems. Bacteria play an important role in decomposing organic matters and accelerating the cycling of materials within freshwater lakes. However, actions of the bacterial community are greatly influenced by temperature and the amount of organic matter available to decompose during a bloom. Therefore, it is vital to understand how different temperatures and biomass levels affect the bacterial community during the decomposition of Microcystis.

RESULTS

Microcystis addition reduced the diversity of bacterial community. The composition of bacterial community differed markedly between samples with different biomass of Microcystis (no addition, low biomass addition: 0.17 g/L, and high biomass addition: 0.33 g/L). In contrast, temperature factor did not contribute much to the different bacterial community composition. Total nitrogen (TN), total phosphorus (TP), total organic carbon (TOC), ammonia nitrogen (NH₄⁺-N) and oxidation-reduction potential (ORP) were the key measured environmental variables shaping the composition of bacterial community.

CONCLUSIONS

Decomposition of Microcystis changed the physicochemical characteristics of the water and controlled the diversity and composition of the bacterial community. Microcystis biomass rather than temperature was the dominant factor affecting the diversity and composition of the bacterial community.

Cultivar-specific response of bacterial community to cadmium contamination in the rhizosphere of rice (Oryza sativa L.)

Cadmium accumulation in rice grains is highly dependent on its bioavailability that affected by various physicochemical properties and microbiological processes of soil. The rhizospheric bacterial communities of rice grown in contaminated soils by means of rice cultivars highly or weakly accumulating Cd in grains (HA and LA, respectively) were investigated. HA roots absorbed 7.26- and 2.25-fold more Cd than did LA roots at low (0.44 mg kg^-1) and high (6.66 mg kg^-1) soil Cd levels, respectively. Regardless of Cd levels, Cd bioavailability in the rhizosphere of HA was significantly higher than that of LA. Planting of rice and elevated Cd levels both significantly decreased bacterial α-diversity and altered bacterial community structure, with noticeable differences between the rice cultivars. Taxa specifically enriched in the HA rhizosphere (phyla Bacteroidetes, Firmicutes, and Deltaproteobacteria) can directly or indirectly participate in metal activation, whereas the LA rhizosphere was highly colonized by plant growth-promoting taxa (phyla Alphaproteobacteria and Gammaproteobacteria). The results indicate a potential association of Cd uptake and accumulation with rhizosphere bacteria in rice grown on a contaminated soil, thus providing baseline data and a new perspective on the maintenance of rice security.

Carboxylic acid production from ensiled crops in anaerobic solid-state fermentation - trace elements as pH controlling agents support microbial chain elongation with lactic acid

BACKGROUND

For the production of carboxylic acid platform chemicals like medium-chain fatty acids (MCFA) by anaerobic fermentation, pH control is required. However, adding buffer solutions is ineffective in leach-bed reactors.

AIM

In order to increase the MCFA production by maize silage fermentation and to engineer the process we investigated the effect of solid alkaline iron and manganese additives on the process performance and microbial community dynamics.

RESULTS

Without additives, the pH dropped to 3.9 and lactic acid bacteria were favored. Total product yields of 207 ± 5.4 g organic acids (C₂-C₆) and alcohols per kg volatile solids were reached. The addition of trace elements increased the pH value and the product spectrum and yields changed. With a commercial iron additive, the product yields were higher (293 ± 15.2 g/kg_{volatile solids}) and supposedly clostridia used lactic acid for microbial chain elongation of acetic acid producing n-butyric acid. With the addition of pure Fe(OH)₃ or Mn(OH)₂, the total product yields were lower than in the other reactors. However, increased production of MCFA and the occurrence of distinct bacterial taxa (Lachnospiraceae, Ruminococcaceae and Megasphaera) related to this metabolic function were observed.

CONCLUSIONS

The application of alkaline trace metal additives as pH stabilizing agents can mitigate spatial metabolic heterogeneities when trace metal deficient substrates like specific crops or residues thereof are applied.

Variation of bacterial communities in water and sediments during the decomposition of Microcystis biomass

The bacterial community composition in water and sediment samples during the decomposition of Microcystis biomass were analyzed using the 454 pyrosequencing technique. We found dramatic shifts in the bacterial community composition of water and sediments after the addition of Microcystis biomass. Among all the detected phyla, only Firmicutes was found to be dominant in both water and sediment samples. The genus Clostridium sensu stricto was the absolutely dominant group in Firmicutes and showed drastic variations with incubation time during the decomposition process. Peak values in relative abundance of Clostridium sensu stricto appeared in the first few days for water and sediment samples. Environmental factors such as pH, dissolved oxygen (DO), and dissolved organic carbon (DOC) in water samples showed drastic variations during the decomposing process, which might be the prominent forces driving the variation of bacterial communities. The abundant genus, Clostridium sensu stricto, were thought to be well adapted to higher DOC and turbidity and lower pH and DO conditions. Compared with the sediment samples, the decomposition of Microcystis biomass had greater influence on the bacterial community composition in water and Clostridium sensu stricto might play important roles in the process of Microcystis biomass decomposition.

Tequila vinasses acidogenesis in a UASB reactor with Clostridium predominance

Tequila vinasses represent an acidic, highly concentrated pollutant effluent generated during the distillation step of Tequila production. Although acidogenesis of Tequila vinasses has been reported for some reactor configurations, a characterization of the bacteria present during this metabolic process is lacking in the literature. Hydraulic retention times (HRT) between 36 and 6 h and organic loading rates (OLR) from 5 to 30 g COD L⁻¹ d⁻¹ were assessed in a UASB reactor fed with Tequila vinasses. Results showed that OLR excerted a stronger effect (p ≤ 0.0001) on parameters such as gas production rate, pH, and acidity than HRT. While it was clear that shorter HRT were related to higher volatile fatty acid production levels. Figures above 2 L_gas L_reactor⁻¹ d⁻¹ (where “gas” could be a mixture of methane and hydrogen) were attained only with an OLR as high as 30 g COD L⁻¹ d⁻¹. Bacterial identification of a sludge sample at the end of the experiment revealed that acid-tolerant microorganisms that remained in the reactor were exclusively affiliated to the Clostridium genera, being the first report of organisms identification for Tequila vinasses acidogenesis. These findings are relevant to the field of biotechnology since acidogenesis of Tequila vinasses using identified and studied microorganism abilities (i.e. Clostridium strains) presents the opportunity of optimizing processes intended for different metabolites production (butanol, volatile fatty acids, hydrogen, solvents).